Seasoning your new Yixing teapot is critical to getting the most from your tea drinking experience.  If you do not season your pot, your may find that your tea tastes very bland for quite some time because the teapot is absorbing the oils from your infusion process.  You may discover many seasoning methods but here is my favored method:

-          Use the tea type that you plan to brew in the pot (raw pu-erh, ripe pu-erh, oolong, etc)

-          Fill your Yixing pot about 1/3 full of tea and place the lid on your Yixing.  Place your Yixing pot in approximately a two quart cooking pot filled with water that covers the Yixing pot by about an inch and bring to a slow simmer.  I use a two-quart cooking pot because it is not too much bigger than the teapot and allow you to concentrate the tea and tea oils in a smaller amount of liquid.  A four-quart pot is simply too big in my opinion. 

-          Once it starts to simmer, turn the heat down and let it cook.  Water will not actually be simmering on the surface but bubbles will be forming under your pot and rattling it slightly.  Early in the process, you will actually see the tea color coming out through the pores of the clay and changing the color of the water in your cooking pot. 

-          Let is cook for a couple of hours (I sometimes let mine go up to four hours but I am not sure that additional benefit is gained).  At this point some people take the pot out after the water cools a bit. 

-          I let my pot sit in the tea-infused water of the cooking pot overnight and take it out in the morning.  My personal feeling is that it gives the Yixing pot more time to absorb the tea oils.  

That is it.  It is not terribly complicated but I feel it is critical to enjoying your first infusion from your new Yixing thoroughly.  Your pot will actually continue to season as you use it and the patina on your teapot will continue to change and become more beautiful with additional use.  

Enjoy and let me know if you have any questions.