These teapots, also known as «memory teapots» are made of porous terra cotta from the Chinese region of Yixing, south of Shangaï. The clay used to produce them is porous; witch gives them the propriety of preserving the taste of the infusion and enhancing the following.
On réserve chaque théière de Yixing à la préparation d’un seul type de thé (thés noirs, thés Oolong, thés fumés, etc.). On peut aussi consacrer une théière à un thé unique qui nous est cher.
Avant la première utilisation, la théière de Yixing doit être culottée : placer 1 ou 2 c. à thé du thé choisi dans la théière, remplir d’eau bouillante, laisser reposer cette infusion pendant environ 12 heures, puis rincer.
To preserve the layer of flavour, it is very important to never use soap. Simply rinse with boiling water and let dry. Be careful not to forget the tea leaves in the teapot because the mold could easily seep into the side and change the taste of the tea.
Green teas have been the subject of manystudies. Discover their benefits.
Ever heard about wabi sabi? Discover this Japanese concept through the appreciation of tea.
