>.if I were to want to dedicate a
>pot to an expensive oolong (for me say Bai Hao) then what would I season it
>with that would be less expensive? Anyone have a good idea for a "neutral"
>oolong that seasons well for the more expensive teas?

I dunno...Bai Hao is such a singular taste...use a lesser-grade Bai Hao or a
light yet fruity/toasty black? (B.H. was supposedly developed to resemble
black teas.)

When I seasoned my two pots for green and dark oolongs, I did use lesser grades
than I brew for drinking. Doesn't seem to have made any difference.

In seasoning my new puerh pot, I used a cheap but decent cooked puerh for the
first few steeps (didn't drink). Usually, though, I'll be brewing green puerhs
in it, so that may have been a faux pax -- though, to be honest, I don't notice
any problem.

Have not tried the "soak post in tea" method myself.

I do think some clay pots pick up tea characteristics more readily than others.

Joe Kubera