Linggu Liliang Teapot
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Material: Old Rock Mud
- Origin: Jingdezhen, Jiangxi.
- Size: 15.0 cm x 16.0 cm, capacity 700 ml.
- The clay materials commonly used in retro-style utensils have excellent texture. After special processing, the particles contained in the clay are large, the structure is loose, and the air convection is smooth, which makes it have good air permeability and certain heat preservation performance, which is conducive to the distribution of tea fragrance and the improvement of tea flavor.
- Every simple utensil is unique. The rough mud texture is more natural and vivid in form and is full of the craftsman's ingenuity and creativity. Incorporating artistic conception into the products, the lines of the utensils are smooth and the proportions are coordinated, presenting a restrained and simple beauty. Whether it is round, square or other shapes, they all show a natural beauty.
- The Method of Kai Hu The Old Rock Mud Pot is As Follows:
- 1. Clean the teapot: First, thoroughly clean the inside and outside of the teapot with clean water to remove the kiln sand and impurities on the surface.
- 2. Soak in warm water: soak the teapot in warm water of about 50 degrees for 5-10 minutes, allowing the teapot to gradually absorb water and become more moist. This step can also help open the pores of the teapot, laying a solid foundation for subsequent steps.
- 3. Rinse with boiling water: After soaking with warm water, rinse the pot body repeatedly with 100-degree boiling water several times, and then pour away the water. This step is to allow the teapot to absorb water better and further remove impurities. Pay attention to keeping the water temperature stable to avoid the teapot cracking due to sudden changes in temperature.
- 4. Rice soup soaking (optional): Especially for kettles, you can choose to soak with rice soup. Pour 50 grams of brown rice flour into 1000 ml of 100-degree boiling water, stir evenly to make rice soup, then quickly pour the hot rice soup into a dry kettle, cover the kettle, and let it stand for more than 10-12 hours. After letting it stand, discard the rice soup and rinse the inside of the pot with water.
- 5. Inject tea leaves to stimulate the tea aroma: Add some tea leaves (such as high mountain tea or rock tea), shake it gently a few times, and inject boiling water to fully release the tea aroma. This step can be adjusted according to personal tea brewing habits and types.
- 6. Clean the teapot and prepare it for use: Finally, pour out the tea leaves, clean the teapot, and use it. At this point, the old rock mud teapot has been Kai Hu and you can start to enjoy the fun of brewing tea. After Kai Hu, a slight rice aroma may remain after the first few times of use. This is normal and you can use it with confidence.
Linggu Liliang Teapot