Kai Hu is seasoning a teapot in Chinese. There are many methods used to season a new Chinese teapot. I am using one method that is commonly used in China and my part of the world. I had recently purchased a Jian Shui teapot(right of pix) and decided to season it together with a large Hei Ni teapot (from my 12 dragon collection).
The seasoning method is simple. Rinse the teapot under a running tap to clean out the teapot. Immerse the teapot in a pot of water. Bring the water to a low simmering boil for about 15-20 minutes. When water has cooled down, rinse the teapot under a tap again. Make a tea with your teapot. Many of us do not drink the tea and we discard this tea. The teapot is considered seasoned.
However, in my opinion (after seasoning a teapot), there may be some lingering clay scent inside the teapot. This smell should disappear after a few tea sessions from using this teapot. Be patient, you will have a nice teapot to brew your tea.
1 comment:
Hey Wilson, do you prefer the Jian Shui teapots for specific teas? How do they compare to Yixing in your experience?
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