FoodBanter.com - View Single Post

11/9/04

> OK, I have just had it...I have never heard anyone ask this question
> before but it comes up for me every time I try to do gung fu with my
> yixing pot. The thing gets so hot (from pouring the hot water over it,
> in it, steeping, etc.) as well as the cups getting hot...I have a very
> difficult time doing this without some hurt fingers. Even the handle
> of my yixing gets hot. So, for those of you who do this on a regular
> basis, do I just live with it or is there some secret? This is for
> oolong btw so the water needs to be hot, I know. Thank-you in advance.
>
>
> Melinda, gung fu-ing the last of my Bai Hao.

Melinda,

Yes, it is a secret, and if I told it to you, it wouldn't be a secret any
more would it? I'll tell you what I can, though: First, in my experience
some pots pose this problem more hurtfully than others. Second, you can
leave out any step that bothers you. Try not pouring so much water over the
pot after the water is poured over the leaves, for example. You can use a
bamboo tweezer thing instead of your hands to manipulate the cups.
Seriously, I think people do get used to a certain amount of heat. I'm just
advocating flexibility. Hope you solve it. BTW, when it comes to those
overheatable pots of which you speak, I've found it helpful to hold the
handle carefully without touching the body of pot. I have a couple like
that. I'm sure there is much more to say.

Michael