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, and Hantang Shishi. Despite slight differences in appearance, the overall triangular shape, three legs at the bottom, flat lid, and bridge-shaped knob are the basic elements that constitute a Shishi pot. Even after several hundred years, it remains highly regarded and has continued to be produced, widely loved by people.
The key to the Shishi's form lies in its strength, which requires coordinating the proportions between the various lines that make up the triangular shape of the pot body, spout, handle, and even the knob to achieve the best ratio, ultimately highlighting its unique power and charm.
III. Foreign Barrel Pot
The Yixing clay foreign barrel pot has been made since the late Qing Dynasty and early Republic era. Its simple shape and convenience of use, as well as its suitability for play and portability, made it popular for a time. Most tea pot enthusiasts accepted and favored it, making it one of the classic traditional works in the plainware category of Yixing ware. (It's also my favorite pot style.) Artists such as Yu Guoliang, Wang Baogen, Chu Ming, and Gu Jingzhou had profound skills in making foreign barrel pots.
IV. Xi Shi (Beauty Xi) Pot
The Xi Shi pot was first created by Xu Youquan during the Wanli era of the Ming Dynasty (1573-1620 AD). He was a disciple of Shi Dabin. The pot is said to resemble the full breasts of the beauty Xi Shi. This pot looks like a plump breast, with the knob resembling a nipple, the spout short and slightly thick, the handle in the shape of an inverted ear, and a cut-off lid. Perhaps later generations found the name “Xi Shi's Breast Pot” indecent, so it was changed to “Xi Shi” or “Inverted Handle Xi Shi.”
V. Well Parapet Pot
The Well Parapet Pot is one of the traditional styles, named after well parapets. In ancient times, wells were often equipped with parapets, some with covers, tops, and pavilions, which could protect the well and beautify the environment. There are high, low, and square (hexagonal, octagonal) well parapet pots, but there isn't much change to the overall form of the pot. However, there are subtle variations in details such as the knob, spout, handle, and lid, which can also reveal historical traces. Additionally, the simple form of the well parapet pot leaves ample room for creativity, and decorative techniques are constantly evolving, incorporating poetry, calligraphy, painting, and seals to highlight its features.
Most well parapet pots have a curved spout, although some have a short straight spout. Whether long or short, curved or straight, the spout is subtly crafted. This pot style should belong to the Eighteen Forms of Man Sheng. It broke away from the then-prevalent complex, old-fashioned, and narrow themes, offering a simple, brisk, and novel pot style that captivated scholars of the time. Over the years, it has stood the test of time and become a traditional classic among Yixing clay pots. Later artisans drew much inspiration from well parapet pots.
VI. Duqiu (Ball Piled) Pot
A typical geometric traditional round pot style, one of the most excellent representative styles of Yixing clay pots. Its basic shape consists of the knob, lid, and body formed by three sequentially arranged spheres, with the body being the large sphere and the lid the small sphere, resembling a small ball piled on top of a large ball, hence the name Duqiu Pot. A thick and thin line are molded on the lid rim and mouth rim respectively. These composite lines, with the thicker one above and the thinner one below, are called “heaven pressing earth” or “civil and military lines,” or “parent and child lines.” The Duqiu Pot made by Cheng Shouzhen in the Republican era is considered a masterpiece among Duqiu Pots.
VII. Level Pot
In the past, southerners preferred to use smaller Yixing clay pots for brewing tea, but using small pots had its drawbacks, as the tea would cool quickly, and the tea leaves wouldn't fully unfurl in the pot. To address this, tea pots would be placed in Ceramic bowls, and hot water would be poured into the bowl, which not only kept the tea warm but also allowed the tea leaves to fully unfurl and reach their optimal state.
However, due to the low spout of the tea pot, water could easily enter the pot, affecting the quality of the tea. If the pot was poorly designed, it could also become unstable in the bowl and tip over, ruining a good cup of tea. To ensure stability and prevent water from entering the spout hole, artisans designed the level tea pot, which has the spout hole facing upwards and the weight of the handle balanced. The plane of the spout hole, the top of the handle, and the plane of the pot mouth are all on the same horizontal line, and they are aligned in a straight line. This design prevents outside water from entering the pot and ensures stability in the bowl. Such pots are referred to as “Level Pots.” These types of pots were produced in large quantities in the 1980s and 1990s.
VIII. Hexuan (Harmony) Pot
One of the Eighteen Styles of Man Sheng, also a favorite of Chen Mansheng himself; the inscription on the pot reads: “Try Yangxian tea, boil Hejiang water, disciples of Po Xian will all be delighted.” This inscription elucidates the meaning of “Hexuan,” suggesting that if one is a disciple of Su Dongpo, with a few close friends, no wine but tea, sipping and chatting, it would be enough.
IX. Fangu (Ancient Replica) Pot
The Fangu Pot is likely the first pot that every modern potter learns to make during their apprenticeship. It has a flattened body, a bulging belly, a high neck, and a smooth lid. The lid fits tightly against the mouth rim, forming a complete round line. The flat knob is powerful, and the arched knob has a strong presence. The spout is gracefully bent, and the handle rises evenly. Some versions have a drooping handle, adding a sense of liveliness. Overall, the pot is well-proportioned, with a harmonious transition between parts, achieving a smooth and coherent flow.
X. Gongchun Pot
