Yixing Teapot Guide

Yixing teapots come from Yixing in Jiangsu province, China. The unglazed clay absorbs tea oils over time, seasoning the pot and enhancing flavor.

Rinse the new pot with hot water, then brew a strong batch of the tea you plan to dedicate to it. Repeat two or three times. Some people also boil the pot briefly in the same tea.

Most collectors dedicate one Yixing pot to one category of tea, often ripe pu'er, sheng pu'er, or darker oolongs. This prevents flavor cross-contamination and builds seasoning.

Ripe pu'er, sheng pu'er, Wuyi yancha, and roasted oolongs are classic choices. The clay softens astringency and deepens the body of these teas.

Rinse with hot water after use and let the pot air dry with the lid off. Avoid soap or detergent, as the clay will absorb it and ruin future brews.