The casserole method and this are the same, I just forgot to mention
that I wrapped the pot in foil first. Roasting in the teapot
definitely removes some moisture (the leaves are bone dry after),
though I have no idea of the effect on caffeine. As far as joining
tea and teapot goes, this is best done right after finishing the
boiling phase of teapot break-in. I use foil because I wanted to
reduce the oxygen content and I think that some vapourised volatile
compounds make it through the clay and are forced to adhere to the
pot's surface as it cools. This makes for a rather pretty and durable
sheen.

I've never tried pan-firing any stale tea before. It seems a much
riskier proposition in terms of oxidation (to the point of charring or
burning). I might give it a try with some old chun mee I have kicking
around.

Cameron

"Dog Ma 1" (reply w/o spam)> wrote in message >...
> Cameron Lewis wrote:
> > I don't know if you use yixing pots or not, but I've found that
> > lightly roasting oolongs inside of a pot is among the surest ways to
> > marry tea to pot.
>
> Great idea! I have a few pots that I wouldn't risk in this way as they have
> an exquisite surface finish, but most of my Yixings are pretty cheap.
>
> > I just fill the pot in the same manner as if I was
> > making some gongfu cha, wrap it in foil and bake at no higher than
> > 250F for an hour or so.
>
> Interesting - I'll wager that this produces a significantly different result
> from pan-frying. Working the numbers, it's probably anoxic - all the oxygen
> may be consumed by various reactions, and won't be replenished under these
> conditions. Some moisture and other volatiles (caffeine?) are probably
> retained as well, vs. the open-air approach. Care to try a direct comparison
> building on your casserole experience?
>
> -DM