- Boil 10g of tea in a pot of water and strain out the leaf.
- Continue simmering the tea.
- Submerge the pot fully, holding it under until it’s hot.
- Pull it out and pour/shake off the excess liquid, allowing it to fully evaporate.
- Repeat 3-4 until the tea is reduced to a thick (but still pourable) syrup. You will need to ladle the liquid over the pot to get complete coverage as the tea reduces.
- Grab a 100% cotton cloth and dip it in the tea syrup a couple of times.
- Hit the pot and cloth with a hair-drier to remove all moisture and (perhaps) “set” the tea.
- Rub the completely-dry pot with the cloth over its entire surface.
- Rinse the pot with boiling water to remove transient stains and allow to evaporate.
- Buff the heck out of the completely-dry pot with the cloth.
Does anyone else have a similar story of pots that harmed the tea until extensively seasoned? Given that I rinse the leaf out of my pots after every brew, I can't see how they'd have reached this level of interior seasoning naturally.