Recently I opened a package of mingxian tea that my dad had given me several years ago-- I was saving it as he told me that it was given to him as a gift and was likely very expensive. I probably waited too long to open it and it's lost some flavor, and also just realized a few days back that I'm not getting the most out of that tea because I used water that's too hot. And then I thought I should also use the nice teapots that my mom had given me, and I started looking into it and learned that yixing teapots are very special and require seasoning and being consistent with the kind of tea used. I boiled them and was about to season them with my favorite jasmine tea when I read that they shouldn't be used with green tea at all!
I'm hoping that all of the experts on this forum can help me... I read that green tea used in these pots will result in a swampy taste, but that it may not be true for all yixian teapots-- is there any way to tell if mine are suitable? Is there a tea that you'd suggest to try for someone who primary enjoys fragrant jasmine tea?
Also, I thought you'd all appreciate the interesting lid on the second pot-- it adjusts very smoothly from closed to fully open so that you can allow some steam out. I also believe that both teapots are zini clay and I definitely noticed a purplish tinge in the second pot when I boiled it, which you can see in some lighting (see upside-down lid photo). If you could tell me any info about these teapots from the photos, I'd appreciate learning about them too!
