Yixing purple Clay pots are renowned traditional Tea brewing vessels in China. A purple clay pot enhances the color of the tea without overpowering its aroma, maximizing the release of its flavor. Here are several points to consider when brewing tea with a purple clay pot.
1. Warming the Pot
The pot and cups should be heated with hot water both inside and out. This not only cleans the pot but also warms it, enhancing the awakening of flavors. Soaking both the interior and exterior can prevent the buildup of residue from previous brews. After warming the pot, pour the water into the fair Cup and tea cups to rinse them.
2. Warming the Cups
① Warming the cups serves to clean the tea utensils. Even when left on the tea tray, they can collect dust. Before brewing, rinsing them with boiling water effectively removes any grime.
② Warming the cups helps better release the tea's aroma. Different aromas have different boiling points and can be affected by heat. When the room temperature is low, the cups will also be cooler, which can affect the water temperature during brewing and thus the flavor. Warm cups also prevent the tea from cooling too quickly, impacting the taste.
③ Prevents the cups from cracking due to thermal expansion when exposed to hot water.
3. Adding the Tea
After warming the pot, add the tea leaves directly into it. The amount of tea used should be adjusted according to personal taste, but too much can make the tea too strong, while too little can make it bland. For most teas, do not exceed one-third of the pot's capacity.
4. Shaking the Tea
Cover the pot and gently shake the purple clay pot. Shaking allows the tea's aroma to fully develop and ensures that the inner compounds dissolve into the tea liquor.
5. Rinsing the Tea
Pour boiling water into the pot, ensuring that the water is poured high so that the tea leaves tumble within the pot, effectively rinsing them. After letting them soak briefly, discard the water. If foam forms, use the lid to gently skim off any floating foam or impurities.
6. Brewing the Tea
Note the speed and angle at which you pour the water. The speed affects the water temperature: faster Pouring results in higher temperatures, while slower pouring leads to lower temperatures. Adjust as needed based on the type of tea being brewed. The angle of pouring influences how the water interacts with the tea leaves; for heavily compressed or ripe teas, avoid excessive agitation to prevent the tea liquor from becoming cloudy.
7. Pouring the Tea
Pour the tea from the pot into the fair cup, dividing it evenly among the cups from a low position. Keep the spout close to the rim of the cups to retain the aroma. When pouring into each cup, do not fill it all at once; instead, pour gradually until each cup is about seven-eighths full. As the tea nears depletion in the pot, use a “dotting” technique to ensure each cup receives an equal amount, maintaining consistent strength. When pouring, use your wrist for leverage; avoid raising your elbow above your wrist, as this is considered impolite. Ensure a steady grip on the pot without tilting it, with your index finger resting on the lid but not blocking the air hole. Pour in a straight, vertical motion and avoid showing the bottom of the pot to others.
After using the purple clay pot, remove the lid, place the pot upside down with the opening facing upwards, and let it dry naturally. To prevent wear on the pot's mouth, lay a layer of absorbent cotton cloth on the table. Avoid cleaning the pot with detergents or other cleaning agents, as the clay can absorb their odors, spoiling the tea's fragrance.
These simple seven steps allow you to enjoy a refined cup of tea brewed in a purple clay pot.