I reset the pots I use most frequently every 6 months or so. If I leave the patina on my pots eventually everything I brew starts to taste the same and it really ruins the fresh taste of green teas especially. Also, I like to drink a variety of tea and don't have that many pots so clearing out the patina to preserve the differences between teas is important for me.Tor wrote: ↑Tue Feb 27, 2018 8:22 amI just reset my shudei Tokoname pot a couple of months ago. The pot is only 2 years old but lately I noticed that I missed the subtleties of sencha that I brewed in this pot. After resetting, it now makes cleaner and clearer tea. For me, sencha doesn't seem to benefit from a seasoned pot. Just my 2 cents.Baisao wrote: ↑Tue Feb 27, 2018 12:37 am
Based upon a recent experience with a reset pot and how my seasoned pots behave, I have a feeling that too much seasoning may be detrimental. Essentially, the internal surface has changed significantly from what it was. They are now coated with minerals and the natural waxes from teas brewed in these teapots. The result seems less lively and somewhat inert.
I wonder if others have had the same experience.
I do use pretty hard water so I do get a lot of build up in my pots it might be less of a problem for people who brew with softer water. I think it would also be less of a problem if you keep brewing similar aged tea in the same pot all the time...no fresh taste to ruin and not so much variation to get disguised.