Guys,

Quick question. I've been drinking tea out of two Chatsford teapots (2 and
4 cup) that I've had for about three years now. Between the two of them,
each probably gets 2 or 3 uses per week. I rinse them after every use.
Despite that, if they've been sitting on my shelf for a day or so after I
rinse them, I can still detect a faint odor of tea in them; if I boil clean
water and wash it through them, there's a faint taste as well.

To get to the point: a) is this abnormal (i.e. am I improperly cleaning
them), and b) is it possible that this faint taste could taint very
delicate teas such as the higher-grade greens and whites? My guess is that
it won't, but I know people who consider any odor or taste in wineglasses
and decanters to be entirely unacceptable, and tea is at least as sensitive
to such things as is wine.

Thanks in advance,
Tyler

"Tyler" > wrote in message
...
> Guys,
>
> Quick question. I've been drinking tea out of two Chatsford teapots (2 and
> 4 cup) that I've had for about three years now. Between the two of them,
> each probably gets 2 or 3 uses per week. I rinse them after every use.
> Despite that, if they've been sitting on my shelf for a day or so after I
> rinse them, I can still detect a faint odor of tea in them; if I boil
clean
> water and wash it through them, there's a faint taste as well.
>
> To get to the point: a) is this abnormal (i.e. am I improperly cleaning
> them), and b) is it possible that this faint taste could taint very
> delicate teas such as the higher-grade greens and whites? My guess is that
> it won't, but I know people who consider any odor or taste in wineglasses
> and decanters to be entirely unacceptable, and tea is at least as
sensitive
> to such things as is wine.

Your method is fine.

That's why it's a good idea to have a pot for each type of tea that you
drink if you can afford to do so. One for black, one for green, etc. A
purist might say that you should also have one pot for each flavored tea to
avoid cross-tainting flavors.

If you want, every so often like when it really bugs you, you could use a
solution of baking soda and water to clean them and rinse really well, but I
wouldn't use anything else.

--
~~Bluesea~~
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Please take out the trash before sending a direct reply.

In article >, Tyler > wrote:
[snip]>Despite that, if they've been sitting on my shelf for a day or so after I
>rinse them, I can still detect a faint odor of tea in them; if I boil clean
>water and wash it through them, there's a faint taste as well.
>
>To get to the point: a) is this abnormal (i.e. am I improperly cleaning
>them), and b) is it possible that this faint taste could taint very
>delicate teas such as the higher-grade greens and whites? My guess is that
>it won't, but I know people who consider any odor or taste in wineglasses
[snip]

your method sounds fine.

if it tastes ok to you, then it's ok. maybe some people are more sensitive.

you could also soak it with a denture cleaning tablet.

bye now,


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