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These classic teapots are ideal for any puerh lover. Holding roughly 110ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with hot water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell.
It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do not let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to.
To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaves again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled.
Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
This spring, we made two sourcing trips to China. We brought back many favorites and several new teas. However, we also found some teas that were in extremely limited supply and/or were too pricey to carry in our regular lineup. These teas we bought small quantities of to ONLY offer in these boxes.
Introducing: the 2024 Best Of Box. Inside are 4 teas only available here. Each tea has about 5 gongfu servings, depending on how you steep it. Each tea is sealed in a biodegradable bag, with steeping recommendations and packed inside a gift box.
2008 Aged Tieguanyin | 1oz. | Crafted by Master Zhou, this organic oolong is medium roasted and has been aged 16 years. Each year, he sets aside some of his favorite tea from the year's harvest to be aged and brings out a little to share each consecutive year. Competition Grade Longjing | 1oz. | This Pre-Ming Longjing won an award for best flavor in the Longjing category this spring. The small leaves offer a soft, yet vibrant cup of a truly spectacular Dragonwell. Charcoal Roasted Ao Fu | 0.5oz. | This is the personal favorite of Master Lin, who crafts all of the DanCong teas we carry. Ao Fu (Barley Aroma) produces the smallest volume of all of his cultivars and the flavor is unlike any other he offers. Dong Ding Shui Xian | 1oz. | Similar to last year's "Honey Roasted", this Shui Xian cultivar is grown on Dong Ding Mountain, heavily bug bitten to enhance the honey aroma, and roasted to perfection. Perfectly balanced and a special treat.
*We only have enough tea to make 50 boxes, so these are extremely limited*
