Green Tea Forum

Chip · Posted: Jan 22, 2007 1:01 am Post subject:

I am not bleach phobic and have already used bleach in teaware. I have just not had the need to go that route...I guess because I always dried my pots correctly...I have never had any mold in my pots. But if I did, I would use bleach to correct the situation.

The vinegar is most effective on scale being slightly acidic...scale being alkaline (I think). So the vinegar just disolves it away. I usually reuse the vinegar solution that I already have in my electric kettle to remove scale...pouring it in all my teaware.

Bleach is amazing stuff...it will kill certain bacteria and mold that almost nothing else will. In fact, I have several indoor decorative fountains in my house. I put about .25-.5 teaspoon in a gallon of water, using that to refill the fountains. I used to have all this nasty scum in the fountain after only 2 weeks and would have to totally clean the whole fountain. Now I never have scum and only clean them around once a year...so bleach works.

Chip · Posted: Jan 22, 2007 1:09 am Post subject:

wehayley · Posted: Jan 22, 2007 1:36 am Post subject:

I fully agree with Chip - with proper and regular care of your pot, things should never reach the point of needing bleach, but if it ever does, bleach when used correctly, works wonders. I tried it once as an experiment on my very first tokoname (which was fairly inexpensive - reducing my concern). It did not leave an odor or taste, and did not affect the pot's color. I would have been hesitant to do the same with a high-end pot without this experience.

As for seasoning, I guess it depends on the type of clay used in making the pot. I'm relatively new at all this, but when I become interested in something, my passion often leads me to jump in with both feet. I have most often seen the "seasoning" comments relating to yixing pots. My source in this case, Lydia Gautier's tea book, seemed to imply that the seasoning process is most important with yixing pots, but can also be a factor with higher-end tokoname...

Chip · Posted: Jan 22, 2007 1:56 am Post subject:

wehayley · Posted: Jan 22, 2007 2:08 am Post subject:

PS... I live in Florida; I've seen mold grow on people who move too slow! Adding to the confusion, my one yixing pot is made in the kyusu style, with the handle 90 degrees to the spout, so I wrongly use the term tokoname when sometimes thinking yixing... sorry.

Kevangogh · Forum God Joined: 19 Jul 2005 Posts: 926 Location: Japan

The way I understand it, when a yixing teapot obtains color inside from many years of use it is something to be valued. Chinese guy told me that.

wehayley · Posted: Jan 24, 2007 11:33 pm Post subject:

The following is from the website of a seller of a wide variety of Japanese pottery. Keep in mind that Tokoname is a region - the teapots so many of us use, if I am not mistaken, are "kyusu". Often they are referred to as tokoname because that is the region from which many come, but there are other regions making kyusu, including Hagi...

Japanese pottery Hagi ware

Hagi Ware

The origins of Hagi ware go back about 400 years. It was brought to Japan by potters returning from Korea. There was a decisive battle in 1600 in which the Lord Mori, who was protecting the Korean potters, was defeated, and subsequently moved his castle to Hagi. At this point, a kiln was opened in Hagi, and this was the starting point of Hagi ware.
In later times, the style was changed and diversified. One of the features of Hagi ware is the feeling of softness and warmth of the soil in the finished product. It has been used mainly for tea ceremony implements, and the art has been improved and developed. Now, Hagi ware is highly valued as one of the world's greatest types of earthenware.

Another feature of Hagi ware is that it contains cracks, known as 'Kannyu', in its foundation. This gives it different properties of ventilation and water permeability to porcelain. Part of the charm of Hagi ware is the incrustation of tea into the cracks through use, resulting in subtle changes of pattern and colour. This is the reason that Hagi ware is respected, and the respect is demonstrated in ancient sayings originating from the world of tea earthenware such as, 'one Raku, two Hagi, three Karatsu', and 'The seven changes of Hagi'.
Another element of the charm of Hagi ware is that it gives a feeling of amorousness combined with simplicity. Moreover, the shade will change gradually through use. Enjoy this transformation, and feel the softness and warmth in your hand.

****************************

Actually, Hagi is short for Hagi-yuki. It is very porous and prone to mildew if not thoroughly dried before storing (at least in humid environments). Some Hagi ware is very reasonably priced...

Chado · Posted: Jan 31, 2007 12:25 pm Post subject:

Give it a good rinse then fill with water and cover the top with the inside palm of your hand and cover the spout with your thumb or index finger of the opposite hand and give it a few good shakes. Simply drain and you will remove any loose leaves.

Maggie45 · Posted: Feb 12, 2007 10:52 am Post subject:

love the teapot I got from O-Cha. It is super easy to clean. Instead of the 360 degree mesh, it has a removable basket and the mesh over the spout holes only. All I ever have to do is rinse it....amazing. I haven't used any soap at all, only on the outside of the pot. I love it. Oh, I already said that. Laughing

Tokoname Teapot with Cats II

Maggie45 · Posted: Feb 12, 2007 11:01 am Post subject:

One other thing...I have never been disappointed in anything that I've purchased from O-Cha. Kevin is a real stand up guy in my book. One of my patrons in the library where I work ordered also, and was really impressed with not only the products, but the process. I have absolutely no hesitation in recommending this company to anyone. I hope to be a customer for many years to come. I just need to keep my income steady. Wink

Maggie45 · Posted: Feb 12, 2007 11:05 am Post subject:

Ooops, I put the wrong link in the previous post...should be:

Tokoname Teapot with Cats