Since a seasoned teapot can bring out the best flavors of a tea, many avid tea drinkers season their teapots diligently. There are many seasoning methods available but all teapot owners agree on one thing: designate your collection of teapots for specific teas. Do not use the same clay teapot for brewing puerh teas to brew oolong teas. Crossing teas of vastly different tastes are strongly discouraged because the flavors will clash.
We prefer the most natural way of teapot seasoning. When a new teapot is brought home, rinse it with warm water first. Make sure you never use detergent to clean porous teapots. After that, you may empty the water and pour hot water into the teapot and over the teapot. Empty. Then pour cold water into the teapot and over the teapot. Repeat the steps by alternating the pouring of hot and cold water. Then use it to brew tea. After the tea making process is completed, take out the infused leaf. While the teapot is still warm and its pores are opened, pour warm tea liquor over the teapot. Take a dry and clean cotton towel (or brush) and gently buff the wet surface. If the smell of the new clay is so strong that it interferes with the tea's flavors, then use it as a tea pitcher for a while. Frequent usage will get rid of the new clay smell.
Another method is to place the new teapot in a large pot and simmer it with just water. Bring it to a low boil for some time (like half hour). Let it cool down and then remove. Change water and simmer it again with tea water. Again bring it to a low boil. Let it cool down. Then remove. We are not strong advocate of this method. If the teapot is extremely delicate and thinned-wall, then subjecting it to boiling water in a pot is risking breakage. We find this method is only good for getting rid of the clay smell inside the teapot. The surface will not acquire sheen solely from soaking in the tea liquor. The teapot needs to absorb tea liquor and air dry. Buffing the surface will accelerate the rate of absorption and make sure that all areas are covered.