|An impromptu setup that sits next to my guitar repair area.|
A few days passed, and that video kept popping up in my memory. Could seasoning a pot like that have any real effects? I realized after a little while longer that we most often learn things by doing them, so my sort of newly acquired little yencha pot was the first
I initially was very apprehensive of this test and almost aborted the whole thing, but I stuck with it after reasoning with myself that it couldn't go that bad…right?
About 45 minutes later, I gently pulled the pot out of the tarry yencha 'soup' and proceeded to wash the leaves out of the pot. The pot wasn't in pieces or cracked, so I figured so far, so good. It was also neatly nestled in a swamp of tea leaves at the bottom of the pot when I retrieved it, so I figured that kept it from bouncing around too much.
Before I go any further, I had the good idea to drink some tea from this pot before seasoning and take quick notes about mouthfeel, flavours, aroma, huigan, se, ku and sheng jin. I used a somewhat inexpensive tea that I was familiar with - The Da Hong Pao from 8 Xian tea. Notes were taken and all went as expected. After this seasoning, I decided to try the tea again, trying to make sure that all of the parameters that I could control were accounted for.
The tea was in fact better in regards to flavour, mouthfeel, and huigan. The flavour was deeper and fuller, with a more complex mixture of wood/stone/caramel. The mouthfeel was thicker and a little smoother, and that's great - but it didn't affect the way it felt on my throat, in which case it felt the same. The huigan, with a mixture of minerals, a light hint of roast and some floral kind of flavour, lasted a minute or two longer afterwards. The shengjin was unaffected.
Needless to say, the experiment was a success despite one minor complaint from me - the teapot is too shiny. I wound up splashing it with hot water to try and reduce the shine, since I'm really not a huge fan of shiny teapots. I think they should look more rustic with use, and have spots with tea stains and spots without. After understanding the difference, I've since seasoned the other pots that I use regularly, mostly my Gaoshan pot and my Sheng Puerh pot. I have a new, bought-it-for-fun teapot that I'll be discussing in the future, one that's stumped me in a way.
Until next time..