DPM wrote:
> Hello all. Happy Holidays.
>
> I received a Yixing (well, Chinese clay) pot for Christmas, and I'd like to
> hear your collected wisdom on seasoning it. I plan to use it for oolongs.
>
> I've read some contradictory advice on the web, so I thought I'd ask. Most
> seem to advocate boiling the pot in filtered water (some suggest weak tea),
> but others only suggest a scrub and a rinse.
>
> What's the collected wisdom here?
>
> Thanks,
> Dean

oof. this one always stirs up some conflict... but in the interest of
being helpful I'll bite. I get a large pot, fill it with water, heat it
up to medium heat and get a decent low boil, then add a tea of the same
type I plan on brewing in it and let the pot "cook" for a bit. Then I
take it out and rinse it with warm/hot water and make sure there is no
residue or clay bits left. dry it well, set it to cool, and then get
ready to use it.

HTH
- Dominic