Thanks for adding your insight Jing.

You are right about the Chao Zhou teapots. Interestingly, they don't
make heavy roasted oolongs overly bitter, even though the clay is not
porous. I have a small collection for historical and cultural value,
but I prefer zisha teapots. Chao Zhou teapots just don't have the same
capacity to improve texture and flavor as zisha.

The nose is definitely a good instrument. I remember the first time I
smelled a bad teapot. I will never forget the biting and pungent aroma
that rushed up. It almost knocked me off my chair. It was fascinating
and cheap so I bought them anyway. I use those teapots as teaching
tools in classes now.

I find the sha xiang (sand fragrance) mainly in older teapots. I
haven't come across any new productions that emit this pleasant smell.
My antique zhuni's have the most pleasing aroma. As the age of my
teapots become younger, the smell becomes less tender. I think it has
to do with the change in fuels (from wood charcoal, to coal, to
electric kilns) rather than just the clays themselves. Any thoughts?

As for new teapots, the smell test definitely weeds out the bad from
the safe.

We've covered, sound, sight, and smell. Let's move on to touch next.
Anyone want to share?

Bill
www.chinaflairtea.com