City & Country Fine Tea Yixing Clay Jing Lan Teapot

This teapot is specifically engineered for fully oxidized or roasted teas, such as Pu-Erh, rock oolong, and black teas. The porous nature of the Zhuni clay retains heat well and helps soften the edges of these robust brews.

Because Zhuni clay is porous, it absorbs the essential oils of the tea leaves over time. To season it, dedicate the pot to a single type of tea—like a specific aged Pu-Erh—and the vessel will gradually develop a patina that enhances the flavor profile of your future steeps.

The integrated 9-hole clay filter is designed for traditional gongfu brewing. It handles whole-leaf teas very well, though very fine, broken-leaf teas may occasionally pass through.

Rinse the teapot thoroughly with hot water immediately after use and allow it to air dry completely with the lid off. Never use soap or detergents, as the porous clay will absorb the chemicals and ruin the flavor of your tea.

Yes, it is recommended to 'boil' the pot before its first use. Submerge the teapot in a pot of water with a small amount of the tea you intend to brew in it, bring to a gentle simmer for 30 minutes, and let it cool naturally in the water to remove any residual dust from storage.