I make Cadogans.    I've talked about these extensively here in the
past.    Lady Cadogan took a Chinese rice wine ewer and used it as a
tea pot.  They were popular on trains.  Brits did this with wine ewers
often.   With rice wine, cleaning isn't so important.  Just rinsing
does the trick.   Actually, we don't "clean" our tea pots at home, but
just rinse them, keeping them away from soap.   The Yin Xing and
Tokonome unglazed pots should not be "cleaned."    They age, get a
patina and make better tea over time.    Tea is a mild antiseptic.

    In China and Japan, monks washed their bowls at their mediation
spot with green tea.   I have done this  during oriyoki formal meals
at the monastery in Iowa and Japan.   Tea ceremony came out of these
meals.  Oriyoki means "just enough."  Let's say, it is "post
adolescent."

Read about oryoki here:

http://en.wikipedia.org/wiki/Oryoki

http://www.zenriver.nl/Oryoki.htm

images of bowls:

http://images.google.com/images?hl=en&safe=off&client=firefox-a&rlz=1...

--
Lee Love, Minneapolis
"The tea ceremony bowl is the ceramic equivalent of a sonnet: a
small-scale, seemingly constricted form that challenges the artist to
go beyond mere technical virtuosity and find an approach that both
satisfies and transcends the conventions." -- Rob Sliberman
full essay: http://togeika.multiply.com/journal/item/273/