Yes, I am still searching for the perfect Yixing Teapot. However, after my last post, I feel much more equipped to make an informed purchase. This is due the email I received from Jo, the proprietor of YaYa House of Excellent Teas in New Zealand as well as additional research.
Jo shared some advice from her vast wealth of tea knowledge. Many of my concerns about purchasing Yixing teaware were put to rest. First and foremost, I narrowed my concerns down to the following five questions:
1. What is my purpose for purchasing Yixing Teaware? My initial desire to purchase Yixing Teaware was created out of my love for learning - Yixing Teaware comprises traditional teapots and cups made from Yixing clay. Originating in China, Yixing Teaware dates back to the 15th century and is made from clay produced in the region of the town of Yixing, in the eastern Chinese province of Jiangsu. As a true lover of tea - how could I not be interested in the origins of my habit? Next the opportunity to partake in a traditional tea brewing technique - Gongfu style brewing. And finally, to behold the beauty - Yixing Teaware is made by artists… craftsman with each pot containing unique characteristics of its own.
2. How many people people will join in my tea drinking experience? I tend to drink tea alone therefore, I don’t need a large pot. My first mistake, according to Jo, was in the selection of a pot that was entirely too large for Gongfu style brewing. There are a few variations of the performance of Gongfu style brewing. Here is one known technique:
- Boil water.
- Rinse the teapot with hot water.
- Fill the teapot with tea leaves up to one third of the height of the pot.
- Rinse the tea leaves by filling the pot with hot water up to half full and draining the water immediately leaving only tea leaves behind. (This step, and all subsequent steps involving pouring water, should be performed in a large bowl to catch any overflow.)
- Pour more hot water into the teapot and pour water over the teapot in the large bowl. Bubbles should not be permitted to be formed in the teapot. The infusion should not be steeped for too long: 30 seconds is an appropriate maximum.
- Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. Each cup of tea is expected to have the same flavour, aroma and colour. The nature of this procedure almost mandates the use of some form of drip tray to catch further spillage.
- Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. It is possible to draw five or six good infusions from a single pot of tea, but subsequent infusions must be extended somewhat in duration to extract maximum flavour: the second infusion extended by approximately ten seconds to 40 seconds, the third extended to 45, etc.
small 2 - 4 ounce teacups. With this in mind, Jo recommended a teapot with the capacity to hold no more than 6 to 8 ounces. In addition, when brewing, the tea leaves are poured directly into the pot. It would take a lot of tea leaves to brew a 12, 24, or 32 ounce pot of tea. Not to mention expensive.3. What types of tea do I brew most often? Yixing teapots are meant for use with black and oolong teas, as well as aged puerh tea. You can also brew green/white tea, but it is important to let the water cool down to around 85 degrees before pouring the water into the pot. Why does the type of tea matter? Since the clay is porous, it is best to utilize one pot for a particular tea or tea group, depending on your personal preference and intention. The fine texture and porous finish allows each vessel to absorb the essence of the teas brewed within creating a character and uniqueness to each individual pot.
4. Do I plan to be a collector of Yixing Teaware? No, therefore purchasing one of the expensive teapots I found priced up to $1500.00 is unnecessary. Jo informed me that I should expect to purchase a Yixing Teapot with a price range from $20.00 to $50.00 - depending upon the intricacy of the design.
Armed with this knowledge, I am now ready to purchase Yixing Teaware. I give many thanks to the proprietor of YaYa House of Excellent Teas. Additionally, I am grateful for all of the Internet sites available containing the Yixing information for my research. Feel free to opine to this post with information of your own. With better knowledge we are empowered to make better decisions.
Happy Tea Drinking!
References:
1. Yixing clay teapot. (2008, July 19). In Wikipedia, The Free Encyclopedia. Retrieved 04:33, July 22, 2008, fromhttp://en.wikipedia.org/w/index.php?title=Yixing_clay_teapot&oldid=226635019
2. Yixing tea pots differ greatly from other brewing vessels. Beth Johnston. In Learn About Tea.Com. Retrieved 04:33, July 22, 2008, from http://www.learn-about-tea.com/yixing.html
3. Chinese tea culture. (2008, July 16). In Wikipedia, The Free Encyclopedia. Retrieved 04:43, July 22, 2008, fromhttp://en.wikipedia.org/w/index.php?title=Chinese_tea_culture&oldid=226030124
There are many other considerations as well. You should attempt to match the pot to the tea you intend it for based on its physical traits: shape, type of clay, thickness of its walls, size of the opening of the lid, and pour time all influence how a tea brewed in the pot will taste. Consider what happens to the tea when brewed too hot or too cold, if it’s finicky about brewing times, etc., and you’ll discover what traits you would want in your ideal pot for that tea.
Also, you should consider your tea aesthetics when considering how decorative or simple you want the pot. Decoration can also make seasoning the exterior of the pot more difficult, insomuch that more texture means more difficulty in achieving and even patina, if that’s any concern. Some people prefer an uneven patina, because the pot looks more used and loved. Lighter-colored clays are also difficult to season evenly.
Lastly, be sure to know how to tell the difference between real yixing pots, chaozhou clay pots, Taiwanese clay pots, or else that perfect “yixing” may not be what you expected. This may not matter, as long as it brews good tea and seasons well. But, be aware that Taiwanese and Chaozhou clay pots are generally very cheap compared to Yixing.
Jason,
Thank you for the advice. I will append to my original post with a new post that includes this additional information.
@Jason:
These are very good and sensitive recommendations, just as I would expect from an advanced tea enthusiast like yourself.
The problem is, however, that most readers of this (and many other blogs) are still at the beginning of their tea experience and are lacking reference points.
I recommended to Nikki to start with a small pot she liked (aesthetically) and that was neither too expensive nor too big (important!). As you will know, people rarely stop at one yixing pot; most end up with a small (or not so small) collection. I think the first pot is important since it will always have a special meaning, even if it turns out to pour too slowly for tea XY or the opening isn’t quite wide enough for Yan cha. If it isn’t too large and is a made from genuine Yixing clay, it should be fine.
The experience from this first pot will then play a role in subsequent purchases.
@teaescapade: Nice summary. I actually came across this post purely by chance, stopping by here after a little time of absence. Please keep us up-to-date with some info on the pot you’ll eventually settle for.
Jo,
Thanks for stopping by and commenting. I finally purchased two teapots, I’ll have to share the adventure in my next post.
Jo:
While your concern that Nikki and others who read this blog might not fully understand my recommendations, I still see every reason to inform people how to try to buy “smart” from the beginning; even if Nikki is taking a wild guess about pour times and clay, it’s better to develop the habit of taking into consideration factors that could, if not considered, lead to buyer’s remorse and a teapot sitting unused on a shelf. A bummer for the buyer and the teapot, especially for the buyer if the pot was expensive.
~j