Yea actually maybe it was the black tea reacting with the clay.
The metallic smell and taste has gone after using it with DHP.
Thanks
That is a how long is a piece of string question.Trusar wrote: ↑Tue Dec 25, 2018 5:52 pmWas wondering if a Hongni teapot from late 80's early 90's is a good match for da hong pao and wuyi teas.
i understand that in the beginning the teapot is still breaking in and will keep absorbing the flavours of the tea, so it would be pointless to compare the taste to a gaiwan at this point.
it would be good to get some advise and experience before i go and season it.
any suggestions.
Sorry for the very very very late reply, was looking through the thread today and noticed i didn't reply,Victoria wrote: ↑Fri Dec 28, 2018 5:32 pmOnly one of my hongni pots mute Taiwan oolong; a somewhat thick bodied Neiziwahong clay houhin (zini purple clay inside, with a coat of hongni red clay outside), made for export to Japan. It softens the hard edges of medium/low grade oolong (in a good way).
Did you get your pot from Essence of Tea? I have a similar one, I call him my little iron hat warrior, the compact form reminds me of a helmet. It’s Zini Yu Li by Liu Xiu Di 120ml, late 80s Factory 1. I use it for heavy roasted yancha mostly. Although, ideally for yancha I would recommend a teapot with a wider lid opening, to not break the dry leaves going in. For darker roasted yancha, zini clays works well for me, or thicker walled hongni pots like the one you pictured above. You probably need to season your pot for a week or so, using it as a pitcher for yancha sessions, if that doesn’t work you’ll need to reset the pot. Sometimes pots that haven’t been used for several decades, and have been stored in humid conditions, develop a musty metallic flavor when water is added, but thankfully there are remedies.
Hi there @Trusar. You can follow the steps that I shared in Cleaning: Awakening & Resetting Unglazed Ceramics / Yixing, starting with very simple methods. If those don’t work you can then use the final method which is the most harsh using Sodium Percarbonate, an oxygen based mild alkali bleaching agent. Percarbonate does almost too good a job cleaning -so I use sparingly on teapots- as they then require some time to rebalance with tea and its tea fatty acids.Trusar wrote: ↑Wed Jul 20, 2022 5:06 pmSorry for the very very very late reply, was looking through the thread today and noticed i didn't reply,Victoria wrote: ↑Fri Dec 28, 2018 5:32 pmOnly one of my hongni pots mute Taiwan oolong; a somewhat thick bodied Neiziwahong clay houhin (zini purple clay inside, with a coat of hongni red clay outside), made for export to Japan. It softens the hard edges of medium/low grade oolong (in a good way).
Did you get your pot from Essence of Tea? I have a similar one, I call him my little iron hat warrior, the compact form reminds me of a helmet. It’s Zini Yu Li by Liu Xiu Di 120ml, late 80s Factory 1. I use it for heavy roasted yancha mostly. Although, ideally for yancha I would recommend a teapot with a wider lid opening, to not break the dry leaves going in. For darker roasted yancha, zini clays works well for me, or thicker walled hongni pots like the one you pictured above. You probably need to season your pot for a week or so, using it as a pitcher for yancha sessions, if that doesn’t work you’ll need to reset the pot. Sometimes pots that haven’t been used for several decades, and have been stored in humid conditions, develop a musty metallic flavor when water is added, but thankfully there are remedies.
yes, i got it from the essence of teas website.
how do i reset the pot?
whats the remedy to get rid of the musty metalic flavour from several decades of humid storage you mentioned?