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The identifiable dark red colour of Chinese Yixing teapots is obtained from the use of iron-rich clays, sourced in the Jiangsu province (North-Eastern China) since 2500 BCE. Yixing teapots such as this example are left unglazed after firing, allowing the porous walls to absorb the teas flavour. Repeated use will season the earthenware and enhance the brews taste. Because a simple rinse was considered sufficient to clean them, it is thought that Yixing teawares fuelled the western idea that teapots should never be washed inside!

The identifiable dark red colour of Chinese Yixing teapots is obtained from the use of iron-rich clays, sourced in the Jiangsu province (North-Eastern China) since 2500 BCE.
Yixing teapots such as this example are left unglazed after firing, allowing the porous walls to absorb the tea's flavour. Repeated use will season the earthenware and enhance the brew's taste. Because a simple rinse was considered sufficient to clean them, it is thought that Yixing teawares fuelled the western idea that teapots should never be washed inside!
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Quite right, a quick rinse under the running cold water tap is sufficient.