Fishy smell in Yixing clay storage pots
I have 2 Yixing clay storage containers that have had shou pu-erh in them for the last 1.5 years. Both of them are loose leaves contained. Recently I’ve noticed that upon opening the jars there is a noticeable “fishy” smell. I brewed gong fu style from both jars. They both tasted the same, fishy!!
I’ve read that pu-erhs, especially shous, can pick up some untoward smells from faulty fermentation techniques. I’ve discarded the tea, probably prematurely, and would like to rid the jars of the smell. What’s the best path to take?
I’ve read that pu-erhs, especially shous, can pick up some untoward smells from faulty fermentation techniques. I’ve discarded the tea, probably prematurely, and would like to rid the jars of the smell. What’s the best path to take?
I recommend you start by very lightly simmering the pot with a little baking soda and follow the steps outline in Cleaning: Awakening & Resetting Unglazed Ceramics / Yixing
fish comes from microbes being in presence with higher humidity ( usually very wet stored shu ) , so since the leafs were wet and teapot not open in some very dry environment , the sort of "additional fermentation" occurred.
Before using any sodas or other tricks how to get rid of it, I'd recommend to do the simple restart first. Just boil it in clean water first.
Before using any sodas or other tricks how to get rid of it, I'd recommend to do the simple restart first. Just boil it in clean water first.
Also the soda treatment does not necessarily get rid of odours. You might need to leave some tea leaf in it or charcoal, or probably best let it sit in the sun for some time (if available). Other methods include boiling it with rice.
Actually sodium carbonate (soda ash/baking soda) is effective at quickly removing odors, this is why I recommended it. I should have also recommended adding some vinegar to both neutralize the pH, and remove other odors. Sure you can just simmer in water, this might work, but most often the source of odor is unknown so using both a slightly alkaline base like baking soda, and vinegar (acidic) to the mix will be more effective and less time consuming. Most odors are acidic and baking soda will neutralize them, but other odors have a higher pH so an acidic environment like vinegar will neutralize that situation, removing the cause of the odor.
I recently did an experiment testing three different canisters (metal, Yixing, partially glazed clay) with roasted oolong and was disappointed that the partially glazed clay one gave off a strange odor. Because this canister had been used by the previous owner for pu’erh storage I made sure after getting it to give it a simmering bath in just water and let it dry completely for several weeks. Well, months later, I finally used it in the canister experiment and it still gave off a weird odor that only appeared after a few weeks of storage. Only after a baking soda bath, followed by a vinegar bath, was the odor fully removed. I could have saved time and tea had I done this from the start.
I’m not a chemist but sodium percarbonate is not sodium carbonate (soda ash/baking soda). I only recommend using sodium percarbonate to remove discoloration and mold, not odors. Hadn’t thought of trying to use it that way. Maybe it will work sometimes. I see googling that sodium percarbonate is used to remove odors in rugs. Has a high pH so is alkaline. Hmm
Careful with the vinegar, as that could leave a smell/taste of its own.
If you're going to use vinegar, don't mix it with baking soda. Since one is acidic and the other alkaline, they'll just neutralize each other. Do the vinegar treatment first, then the baking soda.
If you're going to use vinegar, don't mix it with baking soda. Since one is acidic and the other alkaline, they'll just neutralize each other. Do the vinegar treatment first, then the baking soda.
Hi @Nis. white vinegar does not leave any smell even in porous unglazed teaware, just rinse with hot water afterwards and allow to full dry before using. Also, baking soda leaves a residue so I always use it first, and follow with vinegar to remove all traces of baking soda. Once I forgot to use vinegar, after cleaning with baking soda, and it ruined my tea sessionNis wrote: ↑Sat Aug 15, 2020 1:59 pmCareful with the vinegar, as that could leave a smell/taste of its own.
If you're going to use vinegar, don't mix it with baking soda. Since one is acidic and the other alkaline, they'll just neutralize each other. Do the vinegar treatment first, then the baking soda.
@WebleyWebley wrote: ↑Mon Feb 10, 2020 7:20 pmI have 2 Yixing clay storage containers that have had shou pu-erh in them for the last 1.5 years. Both of them are loose leaves contained. Recently I’ve noticed that upon opening the jars there is a noticeable “fishy” smell. I brewed gong fu style from both jars. They both tasted the same, fishy!!
I’ve read that pu-erhs, especially shous, can pick up some untoward smells from faulty fermentation techniques. I’ve discarded the tea, probably prematurely, and would like to rid the jars of the smell. What’s the best path to take?
Are both the same tea?? I guess the loose leave PuErh that's smelling fishy are shou puerh. Did you experience any fishiness when you first bought the tea?
One needs to keep in mind that Yixing clay absorbs aroma, even more when they are brand new. You won't expect good teapot grade clay to be used to make the jar, hence there will be a hint of clay smell. I can only speculate that the tea's fermentation process was poorly done, leaving behind a very strong "wo dui" smell, which is extremely "fishy"... The fishiness must have been absorbed into the clay.
I have no experience in using vinegar or the other methods shared by fellow seniors here. I usually would pour water into the jar and let it soak for a few days to a week. Replacing the water everyday. Then dry it under the hot sun. It's summer all year round here. That usually does the job. After the jar is completely dry, I would just throw in whatever tea dust that I have collected over time and let it sit for a few good years.... hahaha... yes.... YEARS! Throwing in more teadust along the way. This will allow the jar to absorb all the good tea aromas. The foul smell usually goes away after a few years.
These are water jars commonly found in Asia. They are not Yixing clay but are made from pottery clay. It didn't come with any foul smell. Just some old storage smell which went away after a few months.
I would add a layer of Chinese calligraphy paper inside to form the inner wall of the jar. This will help control moisture levels here at this part of Asia. It's always warm and humid. These jars have a way of keeping the contents cool. Even on a hot summer day.
I would usually recommend porcelain jars compared to Yixing jars. A lot lesser hassle and very low maintenance needed.
Hope my 2cents are helpful to you.
Cheers!
@OCTO, Hey it was worth a chance to ask.