Yixing advice

[m2193]

@polezaivsani

Interesting! Thank you!

[Victoria]

Welcome to TeaForum @m2193. Agree with @polezaivsani advice. If you do need to reset look inside Repair & Cleaning forum, many threads regarding resetting teaware in there. One thing I always do after finishing a session is rinse Yixing with boiling water, let water sit a few minutes before discarding to thoroughly heat teapot, pat dry and allow to completely dry before placing lid back on pot.

[medroses]

Approximately how many times do you use a yixing teapot before it is well seasoned and you would use it with really high end tea?

I blindly bought and have been using this teapot for yancha for about a month. I got a zhuni teapot because I had read that they won't absorb too much flavor from the tea, but after using it close to everyday for a month, it still "rounds" the flavor of the tea so much.

For reference, I seasoned the teapot in tea for a few hours after I received it. After I'm done brewing, I let the leaves sit in the teapot for a few hours, then knock the leaves out and let it dry without rinsing it.

It is great for lesser quality yancha that is too roasted for me, but I feel like it brews really high quality yancha worse than a gaiwan. Is my yixing not seasoned enough, or inferior clay, or is this just the nature of yixing? I realize that this isn't an f1/f2 teapot so I worry about the clay quality as well.

[Youzi]

Approximately how many times do you use a yixing teapot before it is well seasoned and you would use it with really high end tea?

I blindly bought and have been using this teapot for yancha for about a month. I got a zhuni teapot because I had read that they won't absorb too much flavor from the tea, but after using it close to everyday for a month, it still "rounds" the flavor of the tea so much.

For reference, I seasoned the teapot in tea for a few hours after I received it. After I'm done brewing, I let the leaves sit in the teapot for a few hours, then knock the leaves out and let it dry without rinsing it.

It is great for lesser quality yancha that is too roasted for me, but I feel like it brews really high quality yancha worse than a gaiwan. Is my yixing not seasoned enough, or inferior clay, or is this just the nature of yixing? I realize that this isn't an f1/f2 teapot so I worry about the clay quality as well.

It's unglazed clay. It'll always have an effect. Zhuni has the smallest effect, but it still changes the tea compared to a Gaiwan. For really high end yancha, I think only porcelain is the way to go.

[steanze]

Approximately how many times do you use a yixing teapot before it is well seasoned and you would use it with really high end tea?

I blindly bought and have been using this teapot for yancha for about a month. I got a zhuni teapot because I had read that they won't absorb too much flavor from the tea, but after using it close to everyday for a month, it still "rounds" the flavor of the tea so much.

hmm that's odd. Might be that particular clay. Good zhuni usually rounds very little.

[TeaTotaling]

@medroses I brew Yancha in Zhuni, as well. I observe a smoother and thicker mouthfeel, with a more concentrated aroma and flavor. Definitely no muting, and only the slightest rounding off the top. Sounds like the clay. You should have opted for the “Antique 19th Century Yixing "Li Pi" Zhuni Chinese Teapot (梨皮朱泥)” for $7,999.95. Guaranteed, the finest Zhuni I have ever seen

[medroses]

hmm that's odd. Might be that particular clay. Good zhuni usually rounds very little.

medroses I brew Yancha in Zhuni, as well. I observe a smoother and thicker mouthfeel, with a more concentrated aroma and flavor. Definitely no muting, and only the slightest rounding off the top. Sounds like the clay. You should have opted for the “Antique 19th Century Yixing "Li Pi" Zhuni Chinese Teapot (梨皮朱泥)” for $7,999.95. Guaranteed, the finest Zhuni I have ever seen

If the clay is indeed the issue, can anybody recommend places to get sub 90ml teapots made of quality clay for less than ludicrous prices? Like <$300, I can't afford to drop like 1K on a 60s factory 1 pot, as much as I'd like to lol.

Thank you all for your help btw!

[Bok]

Agreed. Zhuni is the best option if you want everything the tea has too offer, but slightly more harmonious than in porcelain. @Youzi agree to disagree

If the pot in question does mute a lot, it’s either not real Zhuni, or hasn’t been properly fired. Zhuni doesn’t need any break in time, it should work from the start.

[OCTO]

It's unglazed clay. It'll always have an effect. Zhuni has the smallest effect, but it still changes the tea compared to a Gaiwan. For really high end yancha, I think only porcelain is the way to go.

Absolutely agree with @Youzi

[26uk]

If the clay is indeed the issue, can anybody recommend places to get sub 90ml teapots made of quality clay for less than ludicrous prices? Like <$300, I can't afford to drop like 1K on a 60s factory 1 pot, as much as I'd like to lol.

Thank you all for your help btw!

I would stick with porcelain. Every clay teapot is different, that's why they say the teapot picks the tea, not the other way.

[Bok]

I would stick with porcelain. Every clay teapot is different, that's why they say the teapot picks the tea, not the other way.

But you are forgetting one thing: all porcelain is also not the same...

Old/new, Japanese/Chinese/European, Jingdezhen/Dehua/Chaozhou, thin/thick, glazed/unglazed, etc. – you get the picture.

[26uk]

Interestingly I have a porcelain gaiwan that mutes slightly. But it's handmade, might be the reason.

[DailyTX]

Interestingly I have a porcelain gaiwan that mutes slightly. But it's handmade, might be the reason.

Maybe a glass gaiwan will help?

[OCTO]

I would stick with porcelain. Every clay teapot is different, that's why they say the teapot picks the tea, not the other way.

But you are forgetting one thing: all porcelain is also not the same...

Old/new, Japanese/Chinese/European, Jingdezhen/Dehua/Chaozhou, thin/thick, glazed/unglazed, etc. – you get the picture.

@Bok ...... ssshhhhhh that's another rabbit hole for another day.....

[TeaTotaling]

hmm that's odd. Might be that particular clay. Good zhuni usually rounds very little.

medroses I brew Yancha in Zhuni, as well. I observe a smoother and thicker mouthfeel, with a more concentrated aroma and flavor. Definitely no muting, and only the slightest rounding off the top. Sounds like the clay. You should have opted for the “Antique 19th Century Yixing "Li Pi" Zhuni Chinese Teapot (梨皮朱泥)” for $7,999.95. Guaranteed, the finest Zhuni I have ever seen

If the clay is indeed the issue, can anybody recommend places to get sub 90ml teapots made of quality clay for less than ludicrous prices? Like <$300, I can't afford to drop like 1K on a 60s factory 1 pot, as much as I'd like to lol.

Thank you all for your help btw!

I sent you a PM. Also, I do have a very nice 80ml 60's Hongni that could be available, if it would ever be a realistic option for you.