How to judge the quality of Yixing teapot?

When choosing a pot, you can remove the lid and buckle it upside down on the glass plate to see if the spout and spout are roughly on a horizontal line, and the handle of the pot should be comfortable to hold in your hand. Therefore, when choosing a pot, we should pay attention to the following 10 factors: (1) knocking sound, whether there is cracking sound: if it is dull sound, it means that it is not burned enough; If the voice is sharp, it means that it is overdone. Combustion will absorb a lot of water and seep out; It's overcooked and easily broken. (2) Put the pot on the table and press the four corners to see if it is tilted: Are the lid and spout tight? Too loose is not good. If it is a little tight, you can use emery grinding yourself. Tightness is better than looseness. The test method can be to fill it with water and press it on the air hole with your finger. If the water can't be poured, it's called water prohibition. This is a good pot. (3) Check whether there is splash and vortex when the running water from the spout comes out. When the water is about 30 cm high, suddenly put the kettle flat to see if there are drops of water and water hanging under the spout. If there are the above phenomena, they are all defective pots. (4) After filling with water, hold the handle with one hand, and don't feel uncomfortable and hard with your fingers. (5) The capacity of the pot is different, and you should choose according to your drinking habits and the strength of holding the pot. (6) Open the lid to see if the inner wall is clean and smooth. There are several places where the pot body leads to the spout: single hole, porous mesh and spherical mesh. It is not good for a single hole to be too thin or too thick. The former is slow running water, and the latter is the entrance of tea when pouring water; If it is a mesh, see if it is too dense and thick, otherwise it is not easy to clean. (7) Whether the mud color is satisfactory. (8) Whether the modelling is satisfactory. (9) Do you like the contents and techniques of pot patterns and decorative inscriptions on pots? (10) Are you satisfied with its temperament at a certain distance? If this 10 is satisfactory, you can choose a good pot. After buying a pot, soak it in a pot of cold water, grab a handful of rough tea leaves and boil for 30 minutes to remove odor and wax. If the lid is a little awkward at the mouth of the pot, grind it with emery and you can use it every day. In the evening, pour out the tea residue, rinse it with water and dry it, then hang it upside down on the table for the night. Some people think that the dirtier the teapot, the better, and the thicker the tea dirt, the better. It's so good that when you forget to bring tea, it smells like tea when you pour in boiling water. In fact, if you do that, you won't smell of tea, only a musty smell. This unsanitary practice runs counter to the purpose of drinking tea and keeping fit. But you don't need soap powder or detergent to wash the pot, otherwise it will have a smell that is difficult to remove. In order to prevent the cover from being accidentally broken, a rope can be used to connect with the handle, but the material selection can not damage the overall appearance. In addition, the ancients did not say that a pot can only brew one kind of tea. Generally speaking, green tea is thin and easy to spread, and the pot should be flat and small. Black tea has a mellow fragrance, so it is better to use a tall pot and a raised lid. If the pot you choose is tender and has a large amount of water absorption, then suddenly changing from drinking black tea to drinking green tea will have a bad taste. Generally speaking, the teapot has little effect on the fragrance of tea after replacement. Holding a pot is not only to pour tea, but also to reflect the master's cultivation. Traditional side-carrying pots, such as small pots under 200 ml, are more neat and beautiful by holding buttons with one hand. The method is to hold the handle with your thumb and middle finger, tilt it slightly toward the center of the pot, and then press the lower part of the handle with your ring finger and little finger. In this way, the index finger can easily hold the lid button, and the center of gravity of the pot is also easy to grasp. If your fingers lean out of the pot when you clamp the handle, you will feel that it is difficult to lift the pot and you will fall. If it is difficult to operate a medium-sized pot with one hand between 200 ml and 400 ml, it can be changed to the way of holding the handle with both hands. The method is to hold the handle with the thumb and forefinger, with the finger below the middle finger assisting, and the index finger of the other hand clicking the cover button. A big pot over 400 ml can be taken with a button in both hands. The method is to put the index finger or middle finger or fingers through the handle, press the thumb above the handle, press the cover button with the index finger of the other hand, and close the other four fingers. In addition, there is another kind of flying pot. One end of the pot flies upward like a ribbon. The method is to hook the handle of the pot from the outside to the inside with the fingers below the index finger, or determine several fingers according to the length, and then press the cover button with the thumb. This is the so-called flying handle pot. As for the grip method of the handlebar, if there is a cover, the two sides of the handlebar are rare shapes. You can use your thumb, middle finger and ring finger to form a triangular point to grasp the handle of the car. Tap the cover button with your index finger, and the little finger will fold inward, so you can't use too much force, which is unnatural. If it is an open handlebar with side handles, hold the handlebar with a single handle. Pressing the lid button by hand can not only prevent the lid from falling off, but also hold the pot steadily and control the water flow. A pot or cup is beautifully made. Cover it and press the air hole, and the water will not flow out. We use this function, that is, when water is forbidden, we press the air hole, and when water is poured, we release the air hole. In some pots or cups, the so-called composite keys appear in consideration of the position where the fingers are placed after removing the air holes. There is also a kind of pot, the air hole is designed where the fingers can't reach it, and you can only press the button, but you can't ban water. Put the pot on the lid and call it a hanging beam pot. Some elevators are very high, while others are just above the cover. The way to hold the pot is to hold the second half of the pot with your thumb, food and middle finger (it seems a little stiff in the middle). If it drops, press the lid button with your thumb. To improve, click the Cover button with the index finger of your other hand. It doesn't matter if the lid doesn't come off when pouring water. In Guangdong, Fujian, Guizhou, Yunnan, Sichuan and Taiwan Province provinces, tea sets need to be warmed before drinking tea. There are three kinds of warm things: teapot, tea and teacup. Before putting the tea, warm the teapot. This is called a warm pot. This is to control the water temperature so as not to be absorbed by the pot and reduce the heat. How? First, heat the water to a temperature higher than that used for making tea, then lift the kettle, the height is 10~ 15 cm, and the water column should not be too thick, and wash the kettle circuitously to eight points. Because the kettle is lifted too low, it will feel like pouring water. The current is too thick to be elegant. It looks monotonous when you stop to pour water, but it is more lively when you pour it in. After about 1 minute, open the lid of the small teacup, lift the teapot, dip it in the tea towel, and pour the water into the small teacup. Cover the cups and continue to use these water temperature cups. Make tea in the teapot until the tea is soaked in the pot to the right concentration, and then pour out the water in the cup. Get into the habit of dipping the tea towel before pouring water into the pot, tea into the cup or taking the cup, so that if there are water drops at the bottom of the pot and cup, they can be sucked out. Heat the tea before making it. On the one hand, it is to increase the temperature of tea, so that the water temperature of tea is closer to the temperature we need. On the other hand, after the tea temperature rises, appreciate the aroma of tea and test the quality of tea. There are two methods: (1) After the pot is warmed, add a proper amount of tea; Cover the lid and use the heat in the pot to suffocate the tea 1 minute, and you can enjoy the aroma of the tea. (2) Warm soaking, that is, after the pot is warm, put the tea leaves, pour the tea-making water inward, soak the tea leaves, cover the pot, and immediately pour the water. At this time, the tea absorbs heat and moisture, and the original dry tea leaves have become in bud, which is also a good time to appreciate the fragrance of tea before drinking soup. For light roasted tea with heavy aroma, the method of warm soaking is easier to wash away the aroma, so the action must be fast and the water temperature should not be too high. If you encounter this kind of fresh tea, it is safer to use the first method. The method of warm soaking can play a role in baking slightly heavy or aged old tea. When warming the cup, on the one hand, heat the cup to prevent the tea soup from getting cold quickly after pouring out, on the other hand, let the hands and lips feel the same temperature. Otherwise, it will be uncomfortable to be cold and hot. I don't know that the temperature of the tea soup in the cup is easy to burn my tongue. It's best to pour the tea into the cup and serve it to the guests for a while, so that the temperature of the cup can be reconciled with the tea soup. Source: International Advanced Tea Set Organization