Rosewood Gongfu Cha Tea Tools Care

[Qilin]

Hi, I have just invested in a set of （rosewood？） 红木 tea utensils and would like to know more about their care.I am not sure if they are glazed/stained and am not sure how water and heat will affect them?

I don't have a yixing tea pot yet because I'm not ready for the financial leap and am currently brewing in a white porcelain gaiwan set.

Since the tongs is used for handling teacups with boiling water, I assume all the tools should be fine when exposed to heat/water? Currently I use the tongs to wash the tea cups with boiling water and tea digger to push the hot damp leaves into place in the gaiwan in between infusions.

I just rinse them after use, dry them and put them away. No soap.Are my procedures okay? I'm not using the funnel or the tea needle since I don't have a yixing yet.

I do use the tea scoop but the current tea I'm drinking comes in large pieces and not easy to scoop out.I don't want to use my hands though.I'm currently storing my tea in one of those metal tins (I filled it from a larger bag stored in tupperware). I wish I have a tea funnel but I don't have one yet so I scoop directly from tin to gaiwan.

[wyardley]

Is the outside shiny? The only thing I'd worry about is that, with glazed pieces (which many (most?) rosewood ones are), you do need to consider the safety of the varnish. I have seen other wood tools (wenge, sandalwood) which don't seem to have any treatment.

Either way, I think these kind of tools are designed to be used in hot water. Personally, I wouldn't even feel the need to rinse or dry them. Just use them and don't worry about it too much.

I usually use bamboo tools, without any oil or glaze, or, more often, my fingers. Funny story: a tea friend recently brought me some tongs as a gift, thinking I didn't own any, despite the fact that I have several sets. The tools are nice when you want to be really formal, but most of the time, (clean) fingers are easier.

[debunix]

The tools are nice when you want to be really formal, but most of the time, (clean) fingers are easier.

Agreed. I have a couple of nice tea scoops and I use them primarily for my senchas, which are small pieces and usually in deep pouches. The scoops help me to measure the tea quantity as well. But I rarely dip them into any other teas.

[Qilin]

They do seem to be varnished which is why I was concerned. So far the tongs have held up to boiling water but they are seriously hard to handle so I'm thinking of getting metal tongs.

I sort of regret not getting the unvarnished bamboo ones.

[TIM]

Bamboo one is a must! Welcome Qilin

http://tinyurl.com/3jd9opm

[IPT]

They should be ok, but the rinsing and drying is a very good idea. After a few years, you will be shocked at how stained they can get. I have a lot of tea tools which are almost black from tea stains.