Why is there a difference in color and feel of the pot fired from the same kind of purple sand mud?

1. The number of sand meshes

The commonly used clay mesh is generally 40-60 mesh, and the higher the mesh number, the less obvious the granularity of the pot, giving people a delicate and delicate feeling.

The lower the eye, the stronger the graininess of the pot, and it has a rough and bold temperament. The flavor of each mesh depends on personal preference.

2. Purity of ore

The purity of the mineral material refers to the degree of removal of impurities in the process of mud refining, and the surface of the Yixing purple clay pot made of less impurities is smoother and neater. Among them, iron and graphite are the main impurities, and after high-temperature firing, the iron will show prominent small black spots on the pot.

Graphite is relatively resistant to high temperature and is not easy to deteriorate, and shows a kind of small black dots with tailing, especially in the light-colored body.

3. The mud is stale

The length of time of purple sand mud is also one of the reasons for the different textures.

Generally speaking, the mud is properly stale, and the surface texture of the purple clay pot is relatively warm, and the surface of the pot is shiny and restrained, warm but not dry, and easy to soak and raise.

4. Kiln temperature difference

If the kiln temperature is high and the temperature is uniform, the surface of the Yixing purple clay pot has a high vitreous phase, and the surface appears more shiny and texturedOtherwise, it will look dry and rough.

5. Bright needle kung fu

The needle is a very important part of the production of Yixing purple clay pot, the quality of the maker's needle kung fu also directly affects the texture of the surface of the finished product.

The color and feel of the pot fired by the same purple sand mud are different because of the differences in their molding and firing processes, which makes the finished products different in texture and color.

In the case of the same type, the mud and kiln temperature will indeed have an impact on the taste of the tea, but the impact is minimal. Relatively pure purple mud and vermilion mud, the performance of tea is comparable, and there will never be any purple mud because it is not as dense as vermilion, so it will lead to the situation of taking the fragrance. The idea that vermilion mud is denser than purple mud and therefore has a higher aroma in tea is a matter of course, and it is not valid in empirical evidence.

The influence of mud on tea soup is mainly manifested in the comparison between particularly good mud (such as pure bottom groove clearing, raw ore vermilion mud) and particularly poor mud (such as flower pot material and metal oxide color mixing), and the particularly poor mud performance is at a relatively obvious disadvantage: mainly the aroma is mixed and weak (some mud can smell the peculiar smell directly with the nose, and it is strange that the tea can be delicious), and the tea soup is light and dry.

The above comparison is limited to a direct comparison between a particularly good mud and a particularly poor mud. In practice, there is generally no such contrasting effect. As far as my own pot is concerned, there is no distinction between a 500-yuan starter pot and a 5,000-yuan small master's work.

<>First of all, we need to make it clear that different muds have an impact on the taste of tea.

But to know,The factors that affect the taste of brewed tea are not only the mud, but also the water quality, the nature of the tea, the time, the temperature, the water injection method and so on.

In terms of personal experience alone, the purple mud series (clear cement, bottom groove clearing, etc.) has a good taste for fermented teas (rock tea, black tea, ripe pu);

The mud system (** section, sesame section) has a significant improvement on the sweetness (bitterness and astringency) of tea soup;

But you can't just do it.

Even if it is the same kind of mud, with different meshes, different processing, and different firing temperatures, the final properties of the mud will be different. The degree of influence on tea soup is not necessarily set in stone.

It is not excluded that there is an extreme situation, and the mineral material has no effect on the taste of the tea.

Then you have to wonder if the pot in your hand is raw ore or foreign mountain material.

Tea has the effects of calming the nerves, brightening the eyes, quenching thirst, clearing heat, dissipating heat, eliminating food, and sobering up.

Tea recipes. Tea-flavored chicken wings.

Ingredient breakdown. Ingredients.

Chicken wings to taste.

Tea to taste. Accessories.

Ginger to taste. Sichuan peppercorns to taste.

Salt to taste. Cooking wine to taste.

Light soy sauce to taste. Sugar to taste.

Salad oil to taste.

Steps. Grab a handful of tea leaves and boil in boiling water.

Scratch the wings a few times to let in the flavor.

Add ginger, Sichuan pepper, salt, cooking wine, light soy sauce and sugar to a large bowl to make a marinade, and mix the chicken wings well.

Add the tea leaves to the marinade and drain the tea leaves for later use.

Cover with plastic wrap and refrigerate and marinate for more than three hours.

Spread the drained tea leaves on the bottom of the bowl.

Put the marinated chicken wings, put a few green onions, drizzle a little salad oil, and put them in a pot to steam over high heat.

Steam until you can easily fork into the chopsticks.

Tea-smoked chicken.

Ingredient breakdown. Ingredients.

Half a chicken. Accessories.

20 grams of Longjing tea leaves.

Ingredient. Plum wine to taste.

Salt to taste. Ginger to taste.

Chives to taste. 30 grams of Sichuan peppercorns.

Sugar to taste. Soy sauce to taste.

Appropriate amount of sesame oil. Tea to taste.

Brown sugar to taste. Rice to taste.

Seasoning packet to taste.

Steps. Put the peppercorns in a casserole with salt and fry until the salt turns yellow.

Crush with a rolling pin.

Finely chop the chives.

Mix the chives with Sichuan pepper and salt together to make green onions, pepper and salt.

Wash and dry the chicken, and wipe it evenly with fried green onions, peppers and salt, the amount should not be less, so as to ensure that the surface of the chicken is sticky with green onions, peppers and salt.

Put the smeared chicken in a large crisper box, add the crushed ginger and green onion, pour in the plum wine, cover it, put it in the refrigerator, and marinate for more than 8 hours.

Put the chicken in a pot, add an appropriate amount of cold water, bring to a boil over high heat, remove the foam, change to low heat, and simmer until cooked.

Spread a sheet of tin foil in a wok and sprinkle with rice, tea leaves, and brown sugar.

Put an iron grate, put the chicken (skin down) on the grate, cover the pot, smoke for 10 minutes, then turn off the heat, and continue to smoke with the lid for 15 minutes.

Green bubble tea.

Ingredient breakdown. Ingredients.

500g of pure milk

2 tablespoons of green sago.

Accessories. 1 teaspoon of tea.

Seasoning. 20g of rock sugar

Steps. When the water is boiling, pour in the sago and simmer for 5 minutes.

After boiling for 5 minutes, it is good that there is a white core, do not open the lid, and simmer for 10 to 15 minutes.

This sago is small and transparent when simmered. If it is not transparent, cook it for another 1 to 2 minutes and simmer for a while. Remove the boiled sago and put it in cold boiled water to cool so that it does not stick.

Remove the soaked sago from the water and put it in the bottom of the cup, or put it in a bottle if you want to take it out.

Put a little water in a pot and add rock sugar to fry the sugar.

Stir-fry over low heat until bubbly.

Add the tea leaves and continue to stir-fry.

Stir-fry until delicate bubbles are formed, and the color turns yellow and removed from the heat.

Pour in the milk and continue to cook over low heat. Just pour in cold milk, the caramel may clump, don't worry, the milk will melt when you boil it.

Cook for 1 to 2 minutes, you can soak for another 5 minutes. Let the aroma of tea fully integrate into the milk.

Then strain the tea leaves.

<>< 2022 100 questions about the aesthetics of tea ware.

Some pot friends asked, why are my two Duan clay pots different in color?

Different pots are all in a certain large clay category, which does not mean that the clay color is the same. This is because the raw ore mud is very sensitive to temperature response, and different colors will appear when fired at different kiln temperatures, but the general tone cannot be changed, and it is impossible for purple mud to become the base color of red mud.

The principle is that the kiln temperature is different, the degree of oxidation is different, resulting in their kiln finished product color is different. Let's take a look at the purple clay pot with the same clay.

1. The clay is different from the ore: the clay of the purple pottery needs to be greasy and sticky, and does not contain sand particles. With five different colors of soil in the red, yellow, blue, purple and white of Jianshui, the purple-red clay is formed after soaking in water and filtering, which is used to make the utensils and then fired into exquisite purple pottery works, so the raw material of the purple pottery is the specially selected soil of Jianshui, and the purple sand is actually a kind of ore body, and the quality is as hard as stone when mining.

2. No sand and sand: The processing of purple pottery mud needs to be pounded into powder, the coarse sand is sifted out, proportioned, and then put into the tank to add water to make a slurry and stir and wash, repeatedly.

After five or six times of washing, let it naturally condense into mud in a closed state, and the mud is already greasy like grease without the slightest sand particle. The processing of purple sand mud is to be dried, mashed, sifted, mixed with water to form raw mud, and the mallet is pressed dozens of times to mature the mud. The sandy effect of purple sand mud is obvious.

3. The blank and the body cylinder are different: the purple pottery is formed by the blank, and the purple sand is formed by the body cylinder and the inlaid cylinder.

Precautions for the maintenance of purple clay pots.

After each use of the teapot, the body of the teapot should be wiped clean, and the residual tea and soup in the pot do not need to be discarded immediately, and it does not matter if you put it away. This is not for the sake of drinking later, because the purple sand has a certain degree of water absorption, and the residual tea is left in the pot to be absorbed, and over time, it can make the pot lustrous and ancient, of course, the tea soup can not deteriorate is the premise.

If the pot is not used temporarily, wipe the inside and outside of the pot and store it in a place with good air circulation. The purple clay pot should not be wrapped and sealed, and it is easy to get spots after being closed for a long time. The most taboo in the pot is oily fumes, it is difficult to wash after pollution, do not use cleaning agents when washing, so it is easy to destroy the slurry.

The above content refers to Encyclopedia - Purple Pottery Teapot.

The above content refers to Encyclopedia - Purple Clay Pot.