Yixing

Tea culture has a long history in China, with records of tea dating back to ancient times. Not only that, but there is also a significant emphasis on tea utensils, which are not chosen haphazardly. Even a simple teacup has its own unique considerations. So, how much do you know about Chinese tea culture and the various tea utensils used for brewing? The utensils for brewing tea can be categorized as follows: 1. Yixing clay (purple clay) tea utensils are both elegant and resonant. This type of material has been used for several hundred years and is characterized by a dual-pore structure, giving it strong adsorption capabilities. When used for brewing tea, it enhances the color, aroma, and flavor of the tea. 2. Porcelain and ceramic tea utensils are both delicate and substantial. These utensils are moderately priced and therefore make up a large proportion of all tea utensils. They come in various types such as celadon, fine earthenware, and colored pottery. 3. Artistic tea utensils are both innovative and exquisite. In recent years, the enthusiasm for art pieces has not diminished; instead, it has become increasingly popular. Consequently, artistic tea utensils have emerged and have been well-received. The above…

Among the many types of purple clay teapots, what shape do experienced tea connoisseurs prefer? Experienced tea drinkers have sampled a wide variety of teas and naturally understand the aroma-enhancing capabilities of purple clay teapots. They collect various types of teapots, and among them, round-shaped teapots are the most frequently chosen. What are the appealing features of round-shaped purple clay teapots? 1. Easy to Handle For a tea connoisseur who enjoys sipping tea, a purple clay teapot is an object that should never be far from their hands. Whenever they have free time, they like to start brewing tea. Why do most people lean towards round-shaped teapots? After brewing tea, round-shaped teapots are easy to hold and play with. When brewing tea, hot tea water can be poured over the teapot, allowing the color of the tea to seep into the teapot. After drinking the tea, you can hold the teapot in your hand and caress it all over, which is enjoyable. Over time, the luster and water color of the teapot will become outstanding. With a square teapot, one can only admire it on the table. Square teapots have sharp edges, making them uncomfortable to hold and caress, unlike…

When the lid of a pot breaks, enthusiasts often want to find a replacement, while potters are often reluctant to make one. This can lead to some frustration among collectors. However, understanding the characteristics of Yixing clay and the process of making Yixing teapots can help enthusiasts comprehend the situation. In the world of Yixing teapots, there is a saying: “It’s easier to make three pots than to match one lid.” This is because the properties of Yixing clay vary, and factors such as clay mixing, firing temperature, and firing method can affect the final appearance of the pot, with different contraction rates after firing. ▲Dezhong pot in Ding Trough Qing, plain style A Yixing teapot undergoes two contractions from its raw state to being fired: drying contraction and firing contraction. The degree of contraction is directly related to the type of clay, the moisture content of the raw pot, the firing temperature, and the firing time. It is impossible to replicate the exact firing temperature and time, so even if the same type of clay is used to make identical pots, the size of each firing will vary slightly. ▲Dezhong pot in Ding Trough Qing, bamboo engraving style Therefore,…

Beloved Yixing clay teapots have come a long way since their origin at the ancient Yangjiao Mountain kiln site in the Northern Song Dynasty, through storms and sunshine, solitude and bustle, never falling out of favor. I. Dragon Fish Pot A classic traditional pot shape, first created by renowned Yixing pot maker Shao Daheng during the Daoguang and Xianfeng eras of the Qing Dynasty. On one side, a fierce dragon head emerges from waves, its mouth spitting out a luminous pearl. On the other side is an image of a carp leaping out of the waves. The lid is shaped like waves rising, with a three-dimensional carved dragon head protruding from the crest, serving as the lid knob. The dragon head can extend and retract; when pouring tea, the dragon head extends, and a dragon tongue extends from inside. When the tea is poured out and the pot is leveled, the dragon head retracts, and the dragon tongue also disappears back into the dragon's mouth, a very ingenious design. II. Shishi (Stone Spout) A traditional classic style made by many famous potters over the generations, each with their own unique style. It includes variants such as Ziyi Shishi, Jingzhou Shishi,…

When brewing tea, enthusiasts often seek a smooth and seamless experience. A disrupted water flow or a clogged spout can be quite disappointing. "Powerful pouring," "one-second pouring," and "three-inch pour without splashing" are all terms used to describe the smooth water flow of a zisha teapot, evoking a sense of satisfaction and efficiency. A teapot capable of one-second pouring must possess the following nine factors: 01. Diameter of the Spout The larger the diameter of the spout, the greater the water flow and the faster the pouring; the smaller the diameter, the slower the pouring. 02. Curvature of the Spout Zisha teapot spouts can be categorized by their shape into straight, single-curved, double-curved, and triple-curved. Generally, a straight spout provides the most powerful pour, as seen in teapots like the Shui Ping, Shi Piao, and De Zhong. 03. Number and Regularity of Spout Holes The more holes in the spout, the greater the total area and thus the greater the water flow. Among two teapots with identical shapes, a ball-shaped hole is best for water flow and less prone to clogging. 04. Size and Regularity of the Vent Hole on the Lid For a teapot with good airtightness, the larger…

Before officially using the purple clay pot to steep tea, it is advisable to perform a simple treatment on the pot — one to clean its inside and outside, and two to remove any impurities absorbed during the manufacturing, storage, transportation, etc.A simpler method involves merely rinsing the pot repeatedly with boiling water before use. A more complex method involves placing the pot in a clean, oil-free pot with pure water to boil, or adding a small amount of tea to simmer the pot over low heat, then rinse and use. However, locals from Yixing generally just rinse the new pot clean and steep some tea in it before using it.If you buy a pot at a tea market, some pots may have already been used by the seller or even seasoned, and such pots can be used after a simple rinse and cleaning.Nourishing the PotRegardless of whether the pot is new or old, after steeping tea with boiling water, take advantage of the higher surface temperature of the pot to wipe it with a damp towel or clean damp cloth. Wipe away the water marks immediately, keeping the pot clean.In the process of nurturing the pot, most people do…

In recent years, there have been many white and yellow tea products on the market, known for their fresh and refreshing taste, they are very popular. So here comes the question: as a tea novice, I only know that they taste good, but I really don't know much else! These white and yellow teas, are they white tea and yellow tea respectively? Are the colors inherent in the tea buds, or do they change during processing? Why do they turn these colors? Do they have more health benefits?... No rush, let’s take a look at them one by one~ Whitened and yellowed varieties of tea plants are a rare type of tea plant germplasm resource. Influenced by genetic and environmental factors, the chlorophyll content in their buds and leaves is low, causing the new shoots to appear white, yellow, or golden-white. During the whitening and yellowing periods, the amino acid content in the buds and leaves is high, while the content of tea polyphenols and caffeine is moderate. The dry tea made from them has a high degree of freshness in taste, with the leaves turning white or golden-yellow when infused. They are not the traditional white tea and yellow…

Purple clay is professionally known in the industry as purple clay ore, commonly referred to as five-color soil, and also known as "heavenly blue clay," "reddish-brown clay," "base groove clear clay," "bright red clay," etc. Generally, it refers to the basic raw material for making purple clay pots, a specialty of Yixing.It is found deep beneath the rock layers of Huanglong Mountain, between the "jia clay" strata. In Yixing, purple clay can be found in the clay mines within the Dingshu area. Products made from purple clay, such as purple clay teapots, rice cookers, vases, tea sets, and other purple clay crafts, owe their popularity largely to the tea-drinking culture. A notable feature of the purple clay teapot is that it does not overpower the aroma of tea and lacks a cooked scent; over time, even an empty pot will release a tea fragrance when filled with boiling water.The Aging Process of Purple ClayIn the field of purple clay, aged clay is generally referred to as aged or seasoned clay. This process is also known as soil nurturing and is commonly called storing the clay. It is one of the processing steps for purple clay ore. After the purple clay…

Some say that Anhua black tea is one that breathes. When we open a box of preserved old tea, it's like opening a "door to time," telling the story of "aging brings fragrance." Airing the tea provides Anhua black tea with oxygen and moisture, endowing it with new life, like the key to the door of time, the prelude to a moving story~ It's crucial yet easily overlooked. Tea lovers who master the small technique of airing the tea will enjoy better black tea. I. What is Airing the Tea? Airing the tea involves letting stored tea ventilate for a period of time, awakening its aroma and flavor fully. The process of airing the tea commonly involves two stages: contact with air (dry airing) and contact with water (wet airing). Generally, the time from when black tea is removed from storage until brewing is called "dry airing." The process of quickly moistening the tea with boiling water during brewing, allowing the leaves to hydrate and expand, is known as "wet airing." II. How Long Should Airing Last? The duration of airing Anhua black tea is primarily determined by the degree of compression and the condition of the tea leaves. Generally,…

There are two types of teapot enthusiasts: those who love duanni, and those who do not. For those who dislike it, a moment's inattention can result in the pot looking grubby and even blackened in places. This instantly sours their appreciation, leaving them to rue their decision to purchase a duanni teapot.However, once a duanni teapot has been nurtured, its transformation is remarkable and exceptionally beautiful, evoking a deep sense of affection. This aesthetic pleasure and sense of achievement are likely only fully appreciated by those who adore duanni. As such, many teapot aficionados have a love-hate relationship with it.Duanni is essentially a coexisting deposit of green and purple clays. In the local dialect of Yixing, "duan" sounds like "tuan," hence why duanni is also called tuanni. Its light color means that improper care can lead to noticeable stains, which polarizes opinions—those who love it, love it deeply, while those who don't feel entirely indifferent.In "Seeing or Not Seeing" by Cangyang Jiacuo, he writes, "You see, or you do not see me; I am there, neither sad nor joyful." Similarly, duanni remains unchanged regardless of whether one likes it or not, unaffected by external preferences or personal emotions. The beauty…

When brewing white tea, the water temperature should be controlled between 90-100°C. Fresh white tea, with its tender texture, is suitable for brewing with boiling water above 90°C. For aged white tea, it requires boiling water at 100°C to awaken its inner qualities. Brewing Water Temperature for White Tea The water temperature for brewing white tea is 100°C. As a fermented tea, the use of boiling water helps extract the inner substances from the leaves, resulting in a more fragrant and flavorful infusion. If the water temperature is too low, the tea leaves will not fully open, leading to a bland taste. When brewing white tea, it is recommended to use a lidded bowl. First, place the dry tea leaves inside, then pour in boiling water to rinse the tea. After 5 seconds, discard the water. Then add boiling water again, do not cover, and after 1-2 minutes when the tea has expanded, it can be consumed. Brewing Time for White Tea The brewing time for white tea varies according to the number of infusions. The first infusion takes about 5 minutes, the second takes around 3 minutes, and subsequent infusions should also be kept around 3 minutes. Typically, white…

Brewing ripened Pu'er tea involves three main steps: 1) Prepare a Yixing clay pot or a gaiwan; 2) Determine the tea-to-water ratio, using 7g of tea for every 100ml of water when brewing with a gaiwan, and 10g of tea for every 180ml of water when brewing with a Yixing pot; 3) Rinse the tea for about 10 seconds before brewing, then infuse with boiling water, with the first to fifth infusions steeping for 5-7 seconds, and subsequent infusions steeping for 7-10 seconds. 1. Teaware You can use a Yixing clay pot or a gaiwan to brew ripened Pu'er tea. The internal pores of a Yixing pot provide good breathability, which helps to enhance the aroma and aged flavor of the tea. A gaiwan, on the other hand, does not absorb flavors, allowing you to experience the true taste of the ripened Pu'er and appreciate its beautiful color. 2. Tea Quantity If using a gaiwan, a general guideline is a tea-to-water ratio of 7g of tea for every 100ml of water. For brewing with a Yixing pot (180ml capacity), around 10g of tea is suitable. Adjust the amount of tea based on your preference for stronger or milder flavor. 3.…

The Qing Dynasty saw the emergence of black tea, oolong tea, white tea, dark tea, and yellow tea in addition to green tea, forming the six major categories of tea. Regardless of the type of tea, the brewing method from the Ming Dynasty of directly infusing tea leaves was still used. Under these circumstances, the types and forms of tea wares in the Qing Dynasty did not significantly deviate from the standards set during the Ming Dynasty. During the Qing Dynasty, teacups and teapots were typically made of clay or porcelain, with the Kangxi and Qianlong periods being particularly prosperous times for their production, especially those known as “Jingdezhen porcelain and Yixing clay.” Premium porcelain tea wares of the Qing Dynasty were mostly produced in Jingdezhen, Jiangxi, while production in Dehua, Fujian; Liling, Hunan; Tangshan, Hebei; Zibo, Shandong; and Yaozhou, Shaanxi also thrived but did not match Jingdezhen in terms of quality and quantity. During this period, in addition to continuing the production of blue-and-white porcelain and polychrome porcelain tea wares, new types such as pink-ground enamel and cloisonné enamel tea wares were created. Yixing purple clay tea wares of the Qing Dynasty developed further while preserving traditional techniques. During…

Teapots made to look old with shoe polish What is making a new teapot look old? Making a new teapot look old refers to the process of treating a new Yixing clay teapot so that it appears as an old one, which can then be sold at the price of an "old teapot." No matter what method is used to make a new teapot look old, it can usually be identified with careful examination. In the Yixing clay teapot industry, teapots made before 1949 are generally considered old, while those made after 1949 are called new. Making a new teapot look old is similar to doing the same with porcelain or jade, capitalizing on the Chinese preference for antiquity and ancient objects. Teapots made to look old with shoe polish In terms of texture, most new teapots do indeed lack the translucency of older ones. Old teapots tend to appear fine, smooth, and gentle, whereas new ones are rough and dry. The reason for this is that the quartz molecules and iron elements in the clay undergo changes during repeated exposure to hot and cold water. Additionally, the frequent handling by the owner during tea drinking gradually makes the surface…

The purple clay teapot is a treasure of traditional Chinese handmade pottery, renowned for its unique clay, exquisite craftsmanship, and elegant design. Not only does the purple clay teapot have practical value, but it also possesses artistic and collectible value. In recent years, with the rise in popularity of collecting these teapots, there has been an increase in imitations on the market, making it difficult to distinguish between genuine and fake pieces. So, how can one identify authentic purple clay teapots? Methods for Identifying Purple Clay Teapots To distinguish between genuine and fake purple clay teapots, consider the following aspects: 1. Clay Material The clay material is the core element of a purple clay teapot. This clay originates from Yixing City, Jiangsu Province, and is processed through crushing, washing, aging, and other steps. The mineral composition of purple clay primarily includes quartz, mica, and iron oxide, which give the teapot unique properties such as good breathability, resistance to absorbing flavors, and strong heat retention. Authentic purple clay teapots have natural and uniform colors, fine and smooth textures, and comfortable tactile qualities. Conversely, imitation teapots are often made from pottery clay or porcelain clay, resulting in dull and unnatural colors, rough…

Some tea enthusiasts pay meticulous attention to selecting the right ingredients and ensuring high-quality tea, often going to great lengths. However, when it comes to storing the tea, they tend to be rather casual. They might simply seal their purchased tea in a plastic bag, thinking that everything is taken care of. Little do they know that for Pu'er tea, such an approach can be somewhat misplaced. It's important to understand that to awaken the third life of Pu'er tea, choosing the right tea is just the first step. Equally crucial is properly storing the tea and doing so correctly. Should Pu'er tea be sealed in a plastic bag for storage? 1. Pu'er tea should not be stored in a plastic bag, as Pu'er tea is a post-fermentation tea that needs to be kept in a breathable container or bag to continue its aging process. A sealed environment like a plastic bag would inhibit the activity of enzymes in the tea, preventing the desired transformation of the Pu'er tea. 2. Therefore, it is common to store Pu'er tea in Yixing clay pots or earthenware jars. These materials have excellent breathability, allowing whole tea cakes or opened cakes to be stored…

  The story of Shanghai’s famous teapot collector and purple clay artisan, Xu Sihai, and his decades-long obsession with teapot collection is a popular topic. His first foray into collecting purple clay teapots dates back to the 1970s. Once, at a flea market, he spotted an old purple clay teapot. It was a large, antique-style pot made of purple clay, with a shiny, smooth surface, indicating it had some age. On one side of the pot were two lines of poetry: "When guests visit on a cold night, tea serves as wine; the bamboo stove boils water as the fire turns red." On the other side was an engraving of an elderly man leisurely reading and brewing tea under a tree. Upon flipping the pot over and examining the seal on the bottom, it appeared to be a fine piece from the Yongzheng era of the Qing dynasty. Xu Sihai asked the vendor how much it cost. The vendor quoted a price of 500 yuan. This amount was quite staggering at the time, as a worker's monthly salary was only around forty to fifty yuan. Xu Sihai searched all his pockets and could only muster up a little more than…

Boiling tea can be seen as an advanced method compared to steeping. Typically, boiling is used when the full depth of flavor cannot be extracted by steeping alone, as boiling makes the tea more aromatic and robust. Generally, older teas are better suited for boiling because they are more resilient and have a richer and varied internal quality. Examples include aged white tea, aged Pu'er tea, and aged Tieguanyin oolong. Tea can be boiled directly or after initial steeping. Lighter teas like white tea are suitable for direct boiling in a pot, while stronger teas such as dark teas benefit from being steeped in a covered bowl for four to five rounds before boiling, preventing the resulting brew from being overly strong. What Kinds of Tea Can Be Boiled? Which Teas Are Best for Boiling? 1. Young White Tea Should Be Steeped; Aged White Tea Is Better Suited for BoilingWhite tea is a minimally processed tea that is sun-dried or gently oven-dried, giving it a distinctive silver color and "green with white" appearance. Its aroma is gentle, and its liquor is light. White tea is typically categorized into Silver Needle (pure buds), White Peony (one bud and one or two…

"Handmade" Purple Clay teapots can perhaps be understood as follows: apart from very low-quality "slipcast pots" (a method similar to metal casting), all Purple Clay teapots are handmade. It's more appropriate to say that the body of the teapot, lid, and knob are all handmade rather than simply stating "fully handmade teapot." The term "handmade teapot" now is either a popular catchphrase or one used by sellers to intentionally blur the lines for sales purposes. When delved into, "handmade teapot" generally refers to a Purple Clay teapot made without the use of molds. As Purple Clay teapots receive increasing attention across society, new concepts have emerged in the Purple Clay world. The classification and naming of clay materials already make people feel lost, and in recent years, the concept of "handmade teapots" has appeared. In the market, it is common to see descriptions such as "handcrafted" or "purely handcrafted" being used to justify the price of teapots. Such statements are so bold that even the old artisans who traditionally used molds to make Purple Clay teapots would feel ashamed. How should we understand "handmade teapots"? By its name, fully handmade means entirely crafted by hand. So, is a teapot made…

In the realm of purple clay teapots, we can categorize them into three types: plain-naked teapots, scholar-engraved teapots, and imperial teapots. The first category includes round, square, and ribbed teapots, which have a plain and naked body without any embellishments. They rely solely on the lines and shapes to convey their aura. ▲Wall-Raised Teapot Made by Jingzhou Designed and crafted based on the concept of jade walls, this teapot is flat and cylindrical in shape, with a gentle yet firm appearance that is harmonious and well-proportioned. The handle's rhythm of solidity and void is coordinated, and the overall shape is dignified and correct. The simplest points, lines, and surfaces are used to express the natural charm of plain purple clay teapots. ▲Monk’s Hat Teapot Made by Jingzhou The teapot features richly varied lines and appropriate proportions, especially with the tightening cloud-shoulder line at the neck and shoulder, enhancing the teapot's rhythm. The lotus petals’ proportion and opening angle give an impression of blooming lotuses. The size and thickness of the spout and handle are well-proportioned with the overall shape, while the cover’s layers are neatly raised, perfectly supporting the flower-shaped knob, making it appear dignified and restrained, finely crafted. ▲Precious…

When brewing tea, controlling the water temperature can affect the taste and aroma of the tea. Different types of tea are best brewed at different temperatures, specifically as follows: Green tea: being delicate, it is not suitable to be steeped in boiling water; a water temperature of 80°C-85°C is recommended. Oolong tea: also known as green tea (a term that can be confusing as it is different from the non-fermented green tea), it is a semi-fermented tea with varieties such as Southern Fujian Oolong, Northern Fujian Oolong, Guangdong Oolong, and Taiwanese Oolong. There are three key elements to brewing oolong tea: the water used, the teaware, and the brewing technique. It's important to follow the principle of "using spring water from stone sources, charcoal stoves, and small teaware." Yixing clay pots or covered bowls are ideal choices for brewing, and the water should be boiled at over 95°C. Huang tea (Yellow tea): being a lightly fermented tea, varieties like Mengding Yellow Bud, Junshan Silver Needle, and Weishan Maojian belong to this category. The tea leaves are delicate, and too high a temperature can scald them, so a brewing temperature between 85°C-90°C is preferable. Black tea: the water temperature should be…

Purchasing a purple clay teapot is one of the most critical steps in collecting them. Therefore, after gaining a preliminary understanding of purple clay teapots, mastering the purchasing tips and collection methods becomes the most important issue. This chapter poses questions from various angles so that readers can acquire relevant knowledge as quickly as possible and prepare adequately for the practical stage. How to choose a purple clay teapot from the perspective of brewing tea? When choosing a new teapot, if considered purely from the perspective of brewing tea, the first thing to consider should be the practical functionality of the teapot. When deciding on the size of the teapot, you should consider how many people usually drink tea at home and select a teapot with an appropriate capacity. Consider what kind of teapots you already have and which ones are missing. Use this method to choose the size of the teapot. Furthermore, consider the variety of tea you intend to brew. Purple clay teapots have excellent tea compatibility, but teas come in different categories and require different brewing methods. Therefore, when considering the teapot's brewing function, the shape, size, etc., of the purple clay teapot should be thoughtfully considered.…

The four treasures of tea utensils are: the Mengchen Brewing Pot, Ruochen Cup, Yushu Kettle, and Red Clay Brazier. The Mengchen Brewing Pot is a small teapot made from Yixing purple clay. Why is it called Mengchen? According to legend, Mengchen was a famous potter from the Ming Dynasty in Jiangsu, China, surnamed Hui, who specialized in making small teapots. When used for brewing tea, these small pots retain the color, aroma, and flavor of the tea. They are durable, and even when filled with boiling water alone, they impart a tea flavor. In the heat of summer, tea left overnight does not easily sour. These teapots have strong heat resistance, so there is no risk of cracking when boiling water is poured into them during winter. Additionally, they conduct heat slowly, so they do not become too hot to handle when in use. Over time, they develop a luster and take on an antique appearance. The Ruochen Cup, often paired with the "Mengchen" as the two jewels of tea utensils, is a thin porcelain cup. It is as thin as paper and as white as snow, small and delicate, resembling half a ping-pong ball or a miniature rice bowl.…

An object, originally just an object, but after being nourished by its owner for a long time, it can better blend with the owner's temperament, and thus gains a spirit. A Yixing clay teapot is such an object. As a popular brewing tool across the country, the goodness of a Yixing clay teapot can be summed up in six words: Easy to start with, and easy to maintain. 01 Easy to start with Even newcomers to the tea world can use it to brew tea that achieves a wonderful aroma, flavor, and appearance. 02 Easy to maintain This is shown by the noticeable changes over daily use as it matures and becomes increasingly "new". But do you really know how to “use” it? Before we talk about using it, let's first discuss Yixing clay. The common types of Yixing clay on the market can be roughly divided into: purple clay, red clay, and duan clay (segmented clay). Although Yixing clay has two contradictory properties—thermal insulation and breathability—the breathability of different types of Yixing clay actually varies. Duan clay has the best breathability, followed by purple clay, and lastly red clay. Because of its unique "double-pore structure", many enthusiasts have begun…