The ultimatum of pre-treating a Yixing teapot

No, it's not what I do. I am a simple, lazy person, and I don't have super expensive teapots that deserve such attention. But I always love hearing people discussing on pre-seasoning of Yixing. Sometimes it's just fun to look at complications behind a simple procedure. Besides, however unbelievable it may look like, it is part of Yixing tradition and it was how people pre-treated their teapots in Qing dynasty (I bet most people skip steps though). I've heard many discussions on the full procedure of pre-treating a Yixing, but have never seen anybody acting it out. I wonder how many people are still doing it. Then, I spotted this group of pictures, and believe it's something fun to share. This is a photo demonstration of pre-treating Yixing in traditional way. Not that I would do it. But it's fun to watch!

(The fun part starts from the 5th photo)

http://cy222.cn/Article/Print.asp?ID=1237

or

http://www.82348.cn/?thread-1231-1.html

According to the article, here are the steps (light-colored texts are my comments).

Step 1. Inspect the teapot and certificate. (Picture 1-3)
This step wasn't inherited from Qing dynasty :-p 


Step 2. Boil the teapot in water for 5-10 min. (Picture 4)
This step is what most people would do. But I have to admit I am so lazy that I don't even do this. I usually let a new teapot take hot water "shower" with my tea session. I would fill it with hot water and pour hot water on it from time to time while I drink tea with other vessels. I let it take showers with a few dozens of my tea sessions and then tell myself the teapot is ready to be used :D


For this step, many people would say 1 hour instead of 5-10 min. 


Step 3. Take the teapot out of hot water bath, and let it cool down by itself in room temperature. Stuff the teapot with firm tofu, put it in cold water, bring the water to boiling point, and let it boil for 5-10 min. (Picture 5-6)

For this step, again, many people would say 1 hour instead of 5-10 min.


Why firm tofu? Some say it balances yin and yang of the teapot, and bring down the fire (used as a medical term) which is from the kiln. Besides all this, I believe an important reason for this step is to make the teapot more sturdy. Traditionally Chinese people treated kitchen earthenware with rice soup for the same reason. In the old days, when people expected to use every household item for a life time or even pass it on to the next generation. Therefore, pre-treating to strengthen the item was always important. Traditionally Chinese people believe it's a virtue taking good care of your household items and use them for a long, long time. In modern day society, there are too many disposable items and people are using up the earth. 


In addition, many people believe tofu is very absorbing. It helps remove impurities from the pores of Yixing clay. Therefore in future use, the teapot can be seasoned beautifully. 


Step 4. Take the teapot out of hot tofu water bath, and let it cool down in room temperature. Put teapot back to a pot of cold water with sugarcane stem tip, bring the water to boiling point and let it boil for 5-10 min. (Picture 7)

For this step, again, many people would say 1 hour instead of 5-10 min. 

The sugarcane used in the photo is not "stem tip". I won't blame him. Most people don't know where to get any sugarcane.

Why sugarcane? Many people believe the sugar content in sugarcane can bring a natural moisture and "blush" on the surface of the Yixing. What can be used to replace the sugarcane? Some people recommend bamboo bottom stem (dah! like it's easier to obtain than sugarcane?!) or water with table sugar. I would say, don't bother. I believe this step is ritual fun, but not a must.

Step 5. Take the teapot out of hot sugarcane water bath, and let it cool down in room temperature. Put teapot back to a pot of cold water with some of your favorite best tea, bring the water to boiling point and let it boil for 5-10 min. (Picture 8)

I crossed out part of the sentence because I am really against it. I just hate wasting tea. Traditionally it was not tea, but tea leaf stems or debris that were used. In other words, the ends and bits of tea that can't be brewed. Well, if there are no tea stems to use, then use some least expensive tea leaves. I am against using top notch tea for just treating the teapot. There is nothing wrong about luxury. But luxury doesn't mean wasting stuff. 

Besides, I believe this step is skippable too, because all the purpose is to season the teapot with your tea. Isn't it what you will do all the time with this teapot anyway? :-p