? Best use of old yixing teapot

[ethan]

Years ago I bought twin yixing teapots in Chiangmai, Thailand. The unused teapots were reportedly > 60 years old, pre-Cultural Revolution but colorfully decorated replicating a style popular 150 years earlier. I put one up for sale on Ebay & an "expert collector" in Malaysia bought it on condition it could be returned to me if he was not happy with it. He kept it. Since then, I've had the remaining pot examined a few times by people who know a bit or a lot about yixing. Consensus is that it is made of good clay, at least fairly old, & possibly exactly what I was told it was.

So, I have a pretty, quality yixing teapot of a size & shape I like that cost me $75; &, I haven't used it. It seems it is special enough that I should dedicate it to one type of tea; so, I have been nonplussed about which type.

I do have a problem w/ liking flavors of green oolong & especially very good gaoshan while simultaneously disliking a bitter flavor or aftertaste that comes w/ them. I wonder whether a good pot dedicated to handle this situation could help a lot. Last winter my "all purpose" yixing teapot helped me enjoy a wonderful dayuling, keeping its bitterness acceptably weak; however, I would like a pot that could smooth out such teas even more.

Do you think this pot can do that? Or do you suggest a better use of the teapot? I mostly drink oxidized &/or roasted oolongs & black teas.

Thanks for advice.

[jayinhk]

Try it! Give it a good washing out and rinse with boiling water first!

[victoria3]

I'd give it a low simmer for 30min. with trivet inside pan to protect pot from bottom heat. The more you use it with a dedicated tea, the smoother that tea should present itself if it is a high quality Yixing pot.

[jayinhk]

No need for a simmer--I don't even bother anymore. Rinse well, and preheat gently to prevent cracking, especially if it is thin or red clay. Would love to see the pot, but I know you have issues posting pictures.

[victoria3]

No need for a simmer--I don't even bother anymore. Rinse well, and preheat gently to prevent cracking, especially if it is thin or red clay. Would love to see the pot, but I know you have issues posting pictures.

If the pot is as old as Ethan said, it may very well enjoy a slow simmer and long drying out by a window to get rid of any musty clay smell from lack of use. At least that has been my experience for two Yixing pots from the 60-70s. I guess it depends how it has been stored all these years.

[jayinhk]

I just feel any stovetop heat is too risky--what would simmering achieve that pouring hot water through the pot several times wouldn't? Or even letting leaves brew in the pot a few times. I boiled my first few pots and I'm glad I didn't break or crack them in the process. Never again!

[ethan]

Thanks for advice. When I saw the pots in the antique shop in Chiangmai, they were in a cardboard box filled w/ tea leaves, which were also stuffed inside the pots. They were slightly musty, more dry-dusty. I washed them w/ boiling water (pouring into & over the pots). I drank water from the pots to test for any foulness. There was none.

I'll experiment. Use of the pot a few times for a few types of tea won't interfere w/ dedicating it later to a specific type. I am far from sure but guess ultimate use may become removing "botanical bite" of some green tea & green oolong.

Last night I did simultaneous preparation of pu-erh in my other yixing & celadon. The yixing truly removes most of the earthiness. Which is a positive for me. In a similar test w/ a sweet, aromatic oriental beauty, the yixing was definitely the wrong pot. For that tea sweetness, flavor, & aroma were taken away to be replaced w/ nothing.

[jayinhk]

Thanks for advice. When I saw the pots in the antique shop in Chiangmai, they were in a cardboard box filled w/ tea leaves, which were also stuffed inside the pots. They were slightly musty, more dry-dusty. I washed them w/ boiling water (pouring into & over the pots). I drank water from the pots to test for any foulness. There was none.

I'll experiment. Use of the pot a few times for a few types of tea won't interfere w/ dedicating it later to a specific type. I am far from sure but guess ultimate use may become removing "botanical bite" of some green tea & green oolong.

Last night I did simultaneous preparation of pu-erh in my other yixing & celadon. The yixing truly removes most of the earthiness. Which is a positive for me. In a similar test w/ a sweet, aromatic oriental beauty, the yixing was definitely the wrong pot. For that tea sweetness, flavor, & aroma were taken away to be replaced w/ nothing.

Is the decorated pot brown, red, or brown painted red? I'm guessing the Yixing you used today is purple/brown zisha. Is that the tiny 25ml pot you mentioned before?

[ethan]

No, this is about 85ml & not what I wrote about before. It is red & most people who examined it just called it Hongni, not wanting to commit to much opinion. I brought it to a friend's shop to ask him to photograph it. He was out; so, I left it w/ his clerk. I'll get it back &hopefully have a photo to refer to, next Mon. or tues.

[jayinhk]

Is it high fired? I use a high fired hongni pot for red teas, but a lower fired one would rob the tea of aroma some.

[ethan]

Is it high fired? I use a high fired hongni pot for red teas, but a lower fired one would rob the tea of aroma some.

I don't know.

[jayinhk]

Is it high fired? I use a high fired hongni pot for red teas, but a lower fired one would rob the tea of aroma some.

I don't know.

When you put the lid on, does it sound more like porcelain or is it more of a dead 'thunk?'

[ethan]

Is it high fired? I use a high fired hongni pot for red teas, but a lower fired one would rob the tea of aroma some.

I don't know.

When you put the lid on, does it sound more like porcelain or is it more of a dead 'thunk?'

I'll send you an e-mail Monday I am separated from the pot for a few days. I am selling jade & silk this weekend.

[jayinhk]

Good luck!

[Bok]

I do have a problem w/ liking flavors of green oolong & especially very good gaoshan while simultaneously disliking a bitter flavor or aftertaste that comes w/ them. I wonder whether a good pot dedicated to handle this situation could help a lot.

I would say the better the Gaoshan, the less bitterness should be an issue. Overall it sounds more an issue of the brewing than the vessel. Maybe fine-tune your leaf-water ratio, steeping times etc. ? Bitter flavour only comes out when overbrewed.