Comments
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You can also use denture cleaner as well. Basically follow the package instructions (like you were cleaning dentures). Then rinse and wipe with a clean cloth. It’s safer than bleach, and an instructor at a class I took last year told me it also works with old or antique clay pots that you want to restore.
I’ve heard of your seasoning method before, but have always been told it’s better to boil the pot in tea leaves for 20 - 30 minutes, rinse, and let dry, then follow your procedure. Do you think it makes a difference?
Posted by taiwanteaguy on 08/03/16 at 02:00 AM -
Denture cleaners (e.g., Polydent®, Efferdent®) contain bleaches such as perborate or monopersulphate and are therefore effective at cleaning tea cups. Baby milk bottle disinfectants (e.g., Milton®) also contain bleach (usually hypochlorite) and are effective alternatives. If you do not use sodium hypochlorite (“chlorine bleach”) to excess, then the only product left over after cleaning your tea cups will be sodium chloride (ordinary table salt), which is harmless. The breakdown product of hydrogen peroxide (“oxygen bleach”) is water. Weak or appropriately diluted bleach is safe to use, otherwise you would not be happy to put the dentures back in your mouth, or use the bottle to feed your baby! The key is only using just enough to do the job. Denture cleaner and baby milk bottle disinfectant are certainly safer than undiluted household bleach, but household bleach that has been appropriately diluted is equally safe. If starting from 5.25% sodium hypochlorite (common household bleach), then 4 drops per litre or 16 drops per gallon of water will be about right. Denture cleaner and milk bottle disinfectants should never be used on clay teapots that you intend to use to make tea, because the teapots will absorb the bleach and make them unusable. Bleach may be used if the teapots are decorative or ornamental only and will never be used to make tea.
I have not previously heard of the method that you describe, but to me the essential difference seems to be that it will lightly stain the outside of the pot, which is important if you intend to cultivate the pot or yǎnghú 養壺. The only reservation I have is the word “boil”: I would use water at the temperature you would normally use for the tea leaves you are using (which in most instances is not boiling water).
Posted by 醉茶生 on 08/03/16 at 10:43 AM -
Thanks for the in-depth reply! I’ll try to double-check with my guru here in Taipei. It’s possible my original understanding was off (my Chinese is pretty good, but I may have mis-interpreted part of the seminar I was attending.
The ‘boiling’ isn’t a real boil. We put the pot in cold water with a small amount of tea leaves, then bring it up to a ‘slow boil’ (about 95 C), then reduce heat and let it simmer. The temperature stays between 90-95 C.
For older clay pots, how would you suggest to clean and/or ‘re-season’ them? For example, if I had a pot that had been used for oolong tea and I wanted to use it for green tea, what would you do?
Posted by taiwanteaguy on 08/03/16 at 03:04 PM -
You may not have misinterpreted what you heard at the seminar. Your guru and I may have a genuine disagreement over what is the best treatment for old clay pots. I simply wouldn’t let anything with bleach near any of my teapots, but perhaps the concentration of bleach in denture cleaner is weak enough that it doesn’t matter! I am simply not brave enough to take the chance.
I suggest that if you have an old clay pot that has not been used for many years, then what it needs is a lot of hot water and a stiff brush. The beauty and curse of bocarro pots is the way they absorb the fragrance of the tea inside them and this is why I recommend you keep different pots for different teas. As far as I am concerned, your oolong pot will never be suitable for making green tea and I am not aware of any satisfactory way of making it suitable. I use clay pots for oolong teas only, and use porcelain cups (gàiwǎn 蓋碗) for green and white tea; so, for me, the question would never arise. Sorry I can’t be of much help answering this question.
Posted by 醉茶生 on 08/03/16 at 06:38 PM -
Thanks for the quick reply. Actually, we’re not that far apart. I spoke with Master Ong this evening, and he actually said not to bleach clay pots at all. It’s possible the seminar I attended was referring to glazed pots and gaiwan - there was a lot going on and people talking, etc.
I also have a selection of pots. Some are for light-roasted oolongs, some for darker-roasts (such as tieh kuan yin), 3 are for pu-er, and I also have a glazed tea set and several gaiwans. I tend to agree that once a pot has acquired a tea, it shouldn’t be changed, but I’ve seen people chatting about it in different places. I’m happy to see that your advice and mine are about the same on that point! Besides, it’s always great to have an excuse to buy another pot, isn’t it???
Posted by taiwanteaguy on 08/03/16 at 07:19 PM -
I agree that it isn’t possible to have too many pots!
Posted by 醉茶生 on 08/03/16 at 08:45 PM -
Good tips…
I’m just a beginner in tea drinking things.So, is that mean the darker the tea the more likely it will leave residue?
But I guess, the best way to make your cup always clean, is to wash it right after you use it.
Posted by Oolong tea lover on 08/12/06 at 09:41 PM
