Yixing Teapot
A Yixing teapot is an unglazed clay teapot from Yixing in Jiangsu province, China, made from zisha clay and prized for brewing oolong and pu'er.
Definition
Yixing (宜兴) is a city in southern Jiangsu province on the western shore of Lake Tai, where potters have made unglazed stoneware teapots since at least the early 16th century. The ware is made from local zisha clays, and the pots are named for the city or for the clay, as zisha hu (紫砂壶). Yixing teapots became popular during the Ming dynasty as loose-leaf steeping spread. Early named potters such as Gong Chun and Shi Dabin set the forms that are still copied, and pots have been signed with the maker's seal ever since. The most valued are hand-built from slabs of clay rather than wheel-thrown or slip-cast. Because the clay is unglazed and slightly porous, a Yixing pot absorbs small amounts of tea oils with use. Over months it builds a patina inside and a soft sheen outside. For that reason many brewers dedicate each pot to a single type of tea, for example one for roasted oolong and another for shou pu'er, so flavors do not cross. The clay also retains heat well, which suits teas brewed at or near boiling.
In Depth
Buying: most inexpensive "Yixing" pots are made from clay of uncertain origin, sometimes mixed with colorants. A genuine pot from a known workshop, with a clear chop (seal) and certificate, costs from tens to thousands of dollars; prices below about $30 should be read as decorative or unknown clay.
Checks: the lid should sit snugly with little wobble; covering the spout hole while lifting the pot by the lid should hold the lid on. The pour should be a single smooth stream that stops cleanly.
Season a new pot by soaking it in hot water and brewing a few sessions of the tea it will be used for. Never use soap. Rinse with hot water, empty the leaf, and air-dry with the lid off; a pot stored damp can grow mold.
See Also
- Chinese Teaware
- Teapot Seasoning
- Yixing Clay