TIL my uncle's tea shop in Fuzhou still uses a 40 year old iron pot

I visited him last month after a decade away. He refused to switch to electric kettles, said the clay and iron combo changes the water chemistry. I laughed at first, but the oolong he brewed had this smoothness I couldn't get at any fancy place in Shanghai. He told me the pot has soaked in thousands of brews, and you can't fake that with a timer. Anyone else have a relative who swears by ancient gear over new tech?

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