Wednesday, September 27, 2006
This is an interesting discovery unintended. I put all the new pots in a big stainless steel cooking pot and boil with tap water, medium high on an electric stove. After 20 minutes or so, I check on the pots and discover how much it differs from clay to clay.
It's quite visible that both of the zisha pots have more bubbles, particularly the 5 o'clock cherry blossom zisha pot , many large bubbles. The center zhisha pot has large number of smaller bubbles, meaning clay is more compact. 2 o'clock Zhuni pot also has quite a few bubbles in medium size, most likely due to the grainy mixture of clay. The rest of the zhuni pots have few bubbles cling to the side, that shows the clay is less porous, less breathing through. 3 zhuni pots from 7 to 10 o'clock are made of the same clay, same person, very thin wall, extremely light weight, good craftsmanship, but clay quality is not good. I seasoned 2 of them previously and the tea still tasted alkaline, detergent, tea soup feels too smooth, soapy, not pleasant. Maybe I am not seasoning it right. Any suggestions?