Using lemon slices or tea leaves to break in the gourd: Bring water and lemon slices or tea leaves to a boil, then let it cool to warm water. Pour the warm water into the gourd, filling it about 80–90% full, and leave the lid off. Let it sit and soak continuously, changing the tea water every day (fill in the morning, replace in the evening). Repeat this process of pouring out and replacing the water for four days to complete the break-in process.
(The purpose of breaking in the gourd is to remove odors. If any smell remains after soaking, you can continue soaking for longer.)
Using liquor to break in the gourd: Fill the gourd halfway with liquor, shake it gently, leave the lid off, and let it sit for 3 to 4 days.
Do not fill the gourd with boiling water — only warm water or cold water should be used.
Gourd stopper: Always rotate the stopper when inserting or removing it, as it is designed to be tight to ensure a good seal. Do not force it in or pull it out directly, as this may damage or crack the gourd.
Cleaning the gourd: The outside of the gourd can be cleaned with plain water. For the inside, you can use the traditional method of adding rice and clean water and shaking it repeatedly (6–7 times) to clean it. Alternatively, dish soap or other detergents may also be used.
Each gourd is a naturally cultivated crop, and during its growth, minor individual differences and naturally occurring characteristics are inevitable.
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