New Tea Day, New Teapot Day, No Tea Day
May 30, 2012
Today is kind of an odd day. I had trouble sleeping last night for some reason, so I woke up at like 10 this morning, way too zonked out to make any effort towards tea. So, for the first time in a month, I have not had any tea today.
EGADS
But, today I also got not one, but TWO packages in the mail: a tea shipment from Gingko (with tea pot) and a tea shipment from Rare Tea Republic.
First, the RTR shipment:
Wooooooooo
I ordered this shit on Friday and it got here already. That’s pretty insane shipping, right there, definitely a point in favour of Rare Tea Republic. Can’t wait to brew these suckers.
Here’s the shipment from Gingko:
One big happy family
I don’t remember ordering the TGY, but there it is anyways. I suppose @kaylotta and I were in the mood for oolongs? Also a whole whack of sample teas and…wait, what’s that in the upper left corner?
D'awww
Why, it’s an adorable yixing teapot! My first one, too. I have named him Oliver. I haven’t decided if he’s gonna be used for green oolongs or shen pu’erh yet, though.
Anybody have any advice on yixings? I’d rather not screw this up. Season it? Wash it? What do I dooooooooooo
-Happy G
6 Responses to “New Tea Day, New Teapot Day, No Tea Day”
May 30th, 2012 at 3:25 pm
Not exactly sure on this but have heard that Yixing teapots absorb a small amount of tea into the pot during brewing. After prolonged use, the pot will develop a coating that retains the flavor and color of the tea. It is for this reason that soap should not be used to clean Yixing teapots. Instead, it should be rinsed with fresh water and allowed to air-dry. I have also heard that some people use one pot for each tea so they don’t start “mixing” flavors. Very cool pot though!
May 30th, 2012 at 3:57 pm
I use mine for oolongs only, but don’t discriminate between them.
May 30th, 2012 at 8:07 pm
Congratulations on your first Yixing! Oliver, what a lovely name
) When I use my Yixing, I coat the bottom of the Yixing with my oolong leaves, fill the teapot and then pour the tea into a Chahai (decanter). Most people wouldn’t drink the first infusion (known as a wash), but I like my value for money so I would pour the tea into a cup and enjoy. Is that wrong?!?!
The 2nd infusion (infuse for 20-30 seconds) and enjoy!! Keep going with further infusions – for me I would keep going until the liquid goes dry – but like I said – I like my value for money
D
Like Robert, I use one for oolongs but I do discriminate a little, having one for lightly oxidised oolongs and another for darker oxidised oolongs. Yixings are also typically used for Pu’erhs too – I wonder if people use different Yixings for their ripened and raw pu’erhs?
Hope this helps.
May 31st, 2012 at 12:37 pm
How exciting. I have enjoyed my teas from Rare Tea Republic!
I also have one xiying I use only for wuyi oolongs but I am considering getting two more for pu-erhs. If you check the internet there is some different advice about how to “season” them.
June 1st, 2012 at 4:25 am
Here’s a couple good link about Yixing “seasoning”:
http://www.gongfugirl.com/seasoning-a-new-yixing-teapot/
http://www.culinaryteas.com/Seasoning-Yixing.html
I personally do not let the water get to the boiling point when I season a Yixing, but that is just my preference.
June 1st, 2012 at 4:29 am
I’ll bet the rice flavored Pu-erh would only taste better with a seasoned Yixing.