mel jacobson on tue 6 oct 09
i have for years, suggested that people not wash the
insides of teapots....esp with brillo and harsh soaps.
just rinse with hot water.
the tannin builds and gives the teapot a luster and built in
flavor.
most will not do this, they scrub it out.
too bad.
one great experience: while traveling in india we came
to a small tea shop. the price of hot tea was just a few
cents american. i asked the gentleman what the teapots
on the top shelf were for...they were old and lovely.
`those are old teapots, used for more expensive tea`.
we ordered the best. (about ten cents a cup.)
he pulled down a teapot that was like a hundred years old...never
been washed. he added a few leaves and boiling water.
let it steep for a few minutes...and served.
he said `most of the flavor in your cup comes from the age
of the pot, not the tea leaves.`
by the way, the cups on the table did not get taken away after use.
there was a small pail of water on the table, you just rinsed the cup
after use, and set it down for the next person.
sharlene was not thrilled with that system.
ironically, the only place we have ever been sick is mexico.
cancun. we have eaten street food in hong kong, bombay, bangkok
and cairo, and london...never have been sick..but mexico...just
cross the border and things are going on in my g.i.
and, eric serritella has served his wonderful tea to me at my
kitchen table in minnetonka, mn...he is a delightful, full of energy guy.
and loves tea.
mel
from: minnetonka, mn
website: http://www.visi.com/~melpots/
clayart link: http://www.visi.com/~melpots/clayart.html
new book: http://www.21stcenturykilns.com
Jess McKenzie on tue 6 oct 09
We can't remember it's provenance, but ours, with a nice white
glaze on the outside, has begun to craze. It's quite
attractive with tea stain showing through. But we don't place
it on the dining table.
mel jacobson wrote
i have for years, suggested that people not wash the
insides of teapots....esp with brillo and harsh soaps.
just rinse with hot water.
the tannin builds and gives the teapot a luster and built in
flavor.
most will not do this, they scrub it out.
too bad.
one great experience: while traveling in india we came
to a small tea shop. the price of hot tea was just a few
cents american. i asked the gentleman what the teapots
on the top shelf were for...they were old and lovely.
`those are old teapots, used for more expensive tea`.
we ordered the best. (about ten cents a cup.)
he pulled down a teapot that was like a hundred years
old...never been
washed. he added a few leaves and boiling water. let it steep
for a
few minutes...and served. he said `most of the flavor in your
cup
comes from the age of the pot, not the tea leaves.`
by the way, the cups on the table did not get taken away after
use.
there was a small pail of water on the table, you just rinsed
the cup
after use, and set it down for the next person.
sharlene was not thrilled with that system.
ironically, the only place we have ever been sick is mexico.
cancun. we have eaten street food in hong kong, bombay,
bangkok
and cairo, and london...never have been sick..but
mexico...just
cross the border and things are going on in my g.i.
and, eric serritella has served his wonderful tea to me at my
kitchen table in minnetonka, mn...he is a delightful, full of
energy
guy. and loves tea. mel
from: minnetonka, mn
website: http://www.visi.com/~melpots/
clayart link: http://www.visi.com/~melpots/clayart.html
new book: http://www.21stcenturykilns.com
Lis Allison on tue 6 oct 09
On Tuesday 06 October 2009, mel jacobson wrote:
> i have for years, suggested that people not wash the
> insides of teapots....esp with brillo and harsh soaps.
> just rinse with hot water.
> most will not do this, they scrub it out.
> too bad.
Then there are the ones that put the teapot in the dishwasher......
Lis
--
Elisabeth Allison
Pine Ridge Studio
www.Pine-Ridge-Studio.blogspot.com
Vince Pitelka on tue 6 oct 09
Lee mentioned using terra sig in teapots that are unglazed inside, and this
sounds like a good way to control the degree of porosity in the clay. It
would appear that some porosity is necessary. Otherwise, an unglazed clay
surface would be no different from a glazed clay surface in its effect on
the tea. Eric Serritella said that most North American stonewares are too
porous, but this could easily be controlled by the application of a terra
sig. Normally, our objective with terra sigs is to isolate only the very
finest clay platelets, but that is easily controlled by the clay type and
the settling time. One could make a series of small batches of terra sig
and settle them for different periods of time before siphoning, and that
would yield a range of terra sigs with different degrees of porosity. This
sounds like a fun project, but I have way too many other things going on.
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Tech University
vpitelka@dtccom.net; wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka
Dinah Snipes Steveni on tue 6 oct 09
Scald=3DC2=3DA0--- with a spash of=3DC2=3DA0boiling water -- =3DC2=3DA0swir=
l, dump out,=3D
=3DC2=3DA0then make tea.=3DC2=3DA0=3D20
Wash=3DC2=3DA0the interior of a teapot? Heresy.=3D20
=3DC2=3DA0=3D20
Dinah=3D20
http://www.dinahsnipessteveni.com=3D20
http://www.dianthusceramics.blogspot.com=3D20
http://www.skagitartiststogether.com=3D20
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