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YiXing Teapots
YiXing teapots first appeared in the YiXing region of
China during the Sung Dynasty (960-1279 ME). Since then, they have
become the preferred tea brewing vessel of the Chinese and of tea
aficionados worldwide. They are known for their unique and
beautiful designs, as well as the purple clay from which they are
made, that becomes seasoned with continued use.
Size
People from the United States and Europe are often surprised by the
size of YiXing teapots. Most Westerners are more familiar with
large teapots that are used to brew tea for numerous
people at a time. Although there are certainly plenty of larger
teapots for social brewing, YiXing teapots are intended for
individual use, producing 1-2 servings of tea. For this reason, the
Chinese historically would carry their own personal YiXing teapot
and drink directly from its spout, although this is less common
today. |
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Purple Clay
Purple clay’s unique properties make it ideal for brewing
tea. The quality most immediately apparent is the attractive
color of purple clay. This color, sometimes augmented by natural
pigments, is never hidden by glazes on YiXing teapots. Similarly,
the inside of YiXing teapots are always left uncoated. The porous
nature of purple clay absorbs the flavor, smell and color of the
tea that is brewed in it. Over time, YiXing pots develop a
seasoning from repeated use, making the tea brewed from a well-used
teapot a special treat. For this reason, most people will dedicate
a single flavor of tea to a specific YiXing teapot, so that the
seasoning is not disrupted by cross-brewing.
Care
Before using your teapot for the first time, rinse the inside
thoroughly with hot water. To clean your teapot, simply empty the
leaves and rinse the teapot with hot water. Never use soaps or
cleansers, as the porous clay may absorb them and interfere with
the seasoning of your teapot and the taste of tea brewed in
it. Contact us in Hackensack, New
Jersey, for further information on the care of your
teapots or information regarding the health
benefits of drinking tea. |
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How long should tea be
steeped? | White- Heat
water until just before boiling. Steep 1-3 minutes. Green- Heat water until just before
boiling. Steep 1-3 minutes. Flavored Green- Heat water
until just before boiling. Steep 3 minutes. Oolong- Heat water until just
boiling. Steep 3-5 minutes. Black Tea- Heat water until
boiling. Steep 3-5 minutes. Flavored Black- Heat water
until boiling. Steep 5
minutes. Tisanes- Heat water until
boiling. Steep to
taste. |
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Black
Tea is roll
broken after withering. Roll breaking cracks the surface of the
leaf, exposing its enzymes to oxygen. After full oxidation occurs,
the leaf is then finished with forced hot air. White
Tea is picked,
withered, and bake-dried. Green
Tea is picked, and then
steamed to neutralize active enzymes. After steaming, the leaf is
withered and manipulated to achieve the desired leaf
finish. Oolong
Tea is basket tossed after
withering. There is no steaming, as the enzymes need to remain
active. Basket tossing bruises the edges and exposes the leaf’s
enzymes to oxygen, initiating oxidation. Oxidation is the process
that results in the flavor profiles of oolong & black tea.
After partial oxidation, the leaf is then pan fired. Tisanes
(herbal teas) are not
actually tea (camellia sinensis) but herbs, spices, or fruit. Most
tisanes are caffeine-free. |
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| Tea Time |
1 Riverside Square
Hackensack, NJ 07601-6307
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