City & Country Fine Tea Yixing Teapot

Zhu Ni clay is highly porous, which allows the teapot to absorb the essential oils and flavors of the tea over time. This 'seasoning' process enhances the flavor profile of the specific tea variety you brew in it, making it ideal for dedicated drinkers who want to develop a vessel for a single type of tea.

Because the clay is porous, you should never use soap or detergents, as the material will absorb the chemicals and ruin future brews. Simply rinse the pot with hot water after each use and allow it to air dry thoroughly with the lid off.

It is generally recommended to dedicate one Yixing teapot to one specific type of tea, such as Oolong or Pu-erh. Because the clay absorbs flavors, switching between different tea types can lead to 'muddy' or inconsistent flavor profiles.

The Ti Liang top-handle is a traditional design that offers a unique pouring experience. While it provides a balanced grip, it requires a slightly different pouring technique than a standard side-handle pot, so it may take a few sessions to get comfortable with the angle.

Yes, you should 'season' the pot before your first brew. This typically involves boiling the teapot in a pot of water with a small amount of the tea you intend to use in it, which helps remove any residual clay dust and prepares the pores for brewing.

The 9-hole clay filter is integrated directly into the spout, which is standard for traditional Yixing pots. It is effective at straining whole-leaf teas, though very fine or broken-leaf teas may occasionally pass through.