{"id":99,"date":"2013-03-20T05:55:31","date_gmt":"2013-03-19T20:55:31","guid":{"rendered":"http:\/\/hojotea.com\/en\/?p=99"},"modified":"2013-03-22T05:56:44","modified_gmt":"2013-03-21T20:56:44","slug":"posts-12","status":"publish","type":"post","link":"https:\/\/hojotea.com\/en\/posts-12\/","title":{"rendered":"Do we have to use one tea pot for one tea?"},"content":{"rendered":"

\"Nosaka<\/a><\/p>\n

It often comes to the discussion whether or not we should use one teapot for one tea. I would like to share some knowledge based on my first hands experience.
\n <\/p>\n

It is the mineral that you need to care<\/h2>\n

 
\n <\/p>\n

Flavor of tea disappear fast as it get oxidized<\/h3>\n

1. Flavor of tea comes from organic substance. When we brew tea using a clay tea pot, its flavour may remain for short period of time. Once organic substance is oxidized, flavor will then disappear from the clay. In other words, organic substance present in tea is not our main concern.<\/p>\n

 <\/p>\n

Mineral keeps growing on the inside<\/h3>\n

2. Minerals contribute to after taste. Mineral is very stable. For example, the salt found in the mountain remains unchanged and never deteriorated even if it is kept for thousands of year.<\/p>\n

Therefore, we need to pay attention to minerals and not the flavour of tea. When we brew tea in a teapot, both tea and water also supply minerals. As such, I determine three sources of minerals as follow:-<\/p>\n

A. Tea
\nB. Water
\nC. Clay<\/p>\n

\"nosaka<\/a><\/p>\n

Both tea and water is the source of mineral<\/h2>\n

If the clay and water is the right quality, we are supposed to experimence more “after taste” than that of water by itself.<\/p>\n

    \n
  1. B + A<\/li>\n
  2. B + C<\/li>\n
  3. B + A + C<\/li>\n<\/ol>\n
    <\/div>\n

    Right clay increases the after taste of water<\/h3>\n

    The combination of clay + water gives stronger after taste than just water by itself. This is due to the interaction of minerals from clay with water molecules. If a teapot is only used with water over and over again for many months, minerals from water will accumulate on the surface of clay and form a layer of “scale”. Scale consists of not only calcium carbonate, but also various kinds of trace minerals such as iron, magnesium, zinc and etc. Each type of water used contributes to the mineral composition of the scale. In a long run, minerals accumulate on the surface of clay and form a solid layer.<\/p>\n

    \"nosaka<\/a><\/p>\n

    Teapot performs better even if it is just seasoned by water<\/h3>\n

    A teapot treated with water everyday for 1 month produce smoother taste.
    \nWe did conduct the following experiment.We poured water into clay teapot everyday and continue more than a month. A month later, we tasted the water from the clay tea pot, it is definitely different compare to the taste of water from a new tea pot of the same clay. The clay that has been treated with water for a month gives stronger after taste than new clay. This fact implies that it is very important to stick to the same type of water when brewing tea.<\/p>\n

    \"mineral<\/a><\/p>\n

    Parenthetically, the after taste of No.2 (B+A) must be stronger than water (B). If the combination between clay and water is not correct, the after taste on water is stronger than No.2. This could be happened if the clay is not suitable. Hence, before start brewing tea, please conduct the following experiment and make sure that the intensity of after taste is stronger than control.<\/p>\n