Buying his tea pot n just keep it in the box n store away without using it , could be waste of his master piece creation according to him. Tea pot are not dead like other ceramic tea pot, using Yixing clay or other top grade clay tea pot are alive it can breath n asorb all the minerals when brewing tea inside. By rubbing n cleaning the outside surface the tea pot will become shinning n smooth..
I personally come across many keen tea pots collective with so many tea pots that they store it away in cupboard, some not even being use for one time to brew tea...such tea pot after years will become death as there are totally no reaction at all and the reaction n seasoning can only done when brewing tea...
For tea pot collectors with too many tea pot the only way to keep the tea pots in good condition is to at least once a month soak it in hot water and then cool in water, this should enable tea pot to asorb the heat n cold as such seasoning the tea pot when using it, other wise a long time store away tea pot for years, the clay without water will too dry n when use it possible it will crack..
Best to use good quality tea broth for the soaking of tea pots n cleaning instead of just water, after all after spending so much on such tea pot by a master.
For those with such expensive tea pots in their collection, it is best to rotate using at least one tea pot per day to brew tea...
I ws givne to understand by Master Yeow on the last day of Tea Expo all his teapots sold out just within a few days, on the last day the cupboard display nothing all the his 9 master peice of art all sold out.
Gold being use for this tea pot on the cover top, the handle and the gold lines patern,the filter inside the tea pot itself according to master Yeow is the most difficult part for him beside the goldlines patern round the tea pot..
A very rare natural clay was use for the creation of this tea pot, it is not only difficult to get such clay but more difficulties to create tea pot than other Yixing clay..
Yong Peng Hao well establish since 1912 at the Tea Expo showvcase what I consider the most expensive raw puer for a just over one year raw..it is not becos the taste now is as good or better than any 15 years old raw....
but when asked, I was told all the tea leraves come from a few old trees that are more than few hundred years old and the amounto ftea leaves collected are just for less than 100 cakes..
To buy and taste it now or within the next frew years maybe not worthy but how about keeping it for at least 15 years or more to test after natural fermentation what the taste will be....could be as good as 30 years old aged raw puer..