Yixing Teapot
Xi Shi Zi Ni

Zisha

Yixing clay (Zisha) is mainly mined in mines in Huanglongshan and Zhaozhuangshan, although the scale of mining is severely limited due to high demand. At the same time, the clay forms the basic quality characteristic of a Zisha Hu, which also influences its suitability for certain types of tea. The higher the porosity and purity of the clay, the better the teapot can round out bitterness and absorb the aromatic compounds and oils found in the teas and release them over time to subsequent infusions, thus achieving a significant increase in flavour complexity. This is why Yixing teapots are also known as "memory teapots", and are particularly suitable for use with one or at least several similar teas.

Red-Brown Clay (Zi ni)

The most famous and widely used clay for zisha teapots, Zi Ni has a high iron content and large pores with a special structure that allows a particularly harmonious infusion during preparation. Particularly suitable for strong, oxidised or fermented teas, such as Pu Erh, black tea or roasted oolongs, as it can balance the bitterness and emphasise a particularly full, deep body.

Yixing

The production of teapots using clay from mines in the vicinity of the city of Yixing in the eastern Chinese province of Jiangsu dates back to the 15th century. Particularly famous for producing Yixing clay teapots are the small towns of Dingshan and Shushan, which are now known as Dingshuzen.

The manufacturing method used for these jugs is also typical of the local region. They are not made on a potter's wheel but instead traditionally using handmade parts. Special emphasis is placed on the quality of the clay, the fit of the lid and the uniform shape of the spout in order to prevent dripping. However, modern production using with fully automated methods can also deliver positive results. A reasonable compromise is offered by hand production with the aid of molded shells into which the clay is worked and finally finished by hand.

Roasted oolong, Pu Erh (Sheng/Shou), black tea

Yixing teapots are particularly suitable for the classic Chinese tea ceremony (Gong Fu). As a rule of thumb, a relatively large amount of tea is infused with only a little water and poured into a so-called fairness cup (Gong Dao Bei) after only a few seconds (10-20) to obtain an even infusion. High-quality teas can be infused up to 20 times in this way, whereby the aroma unfolds and transforms over the course of the infusions.

After use, remove the tea leaves and clean with low-lime (filtered) water to avoid deposits, as these affect the ability of the clay to absorb aroma. Do not use detergent. Allow to dry with the lid open to prevent mold growth.