Teaware

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…

Often, teapot enthusiasts will send me pictures on WeChat asking, "Mr. Chen, how is the clay of this teapot? Is it good?" When buying or enjoying teapots, one must consider the quality of the clay. However, there are many different opinions about what constitutes good clay, and this can be confusing. Many people struggle with this issue. But if you love teapots, you will eventually have to face this question. It can be difficult, but at the same time, it can also be easy. No matter what type of clay is used, excellent clay will always have certain distinct features. For those of us who love, buy, and enjoy teapots, identifying these features is not too hard. A good teapot should first look comfortable, with a natural and restrained luster. The luster of a Purple Clay Teapot is referred to as having a "subdued glow," meaning that its sheen is restrained and appears to emanate from within, very soft and pleasing to the eye. This matte finish is known in the industry as "water color," and good clay will definitely have a fine water color. When you gently stroke the surface of the teapot, you will find that good Purple…

In Chinese tea culture, good tea and water are not enough; the utensils must also be appropriate. In his classic work, "The Classic of Tea," Lu Yu of the Tang Dynasty lists no fewer than twenty-four different tea utensils: the wind stove, bamboo basket, charcoal hammer, fire poker, kettle, stand, paper bag, grinder, sifter, measure, water container, strainer, ladle, bamboo whisk, salt dish, warmed bowl, cup, scoop, tongs, washing bowl, residue bowl, cloth, utensil tray, and basket. According to the classification in "The Classic of Tea," these utensils were used for various tasks such as firing, brewing, roasting, grinding, measuring, serving, fetching water, storing water, filtering water, storing salt, taking salt, and drinking tea. In ancient China, "tea utensils" and "tea tools" were distinct terms with different uses and scopes. "Tea tools" referred to implements used for tea picking, steaming, shaping, drying, sealing, and counting, which have little to do with what we now call "tea utensils." Even the "twenty-four tea utensils" mentioned in "The Classic of Tea" only partly align with the modern definition of tea utensils. It has been said that "water is the mother of tea, and utensils are its father." Since ancient times, Chinese people have…

    Water is the mother of tea, and utensils are its father, serving as vessels that nurture and hold tea. Tea utensils are the medium through which we appreciate and savor tea, and "when utensils are exquisite and clean, they enhance the beauty of the tea." Therefore, the choice and arrangement of tea utensils play an indispensable role in the enjoyment of tea. With the development of modern society and changes in tea-drinking customs, tea utensils have evolved in terms of variety, form, and meaning, bringing not only delicious tea but also a sense of joy and comfort. ❃ Water Kettle and Stove A well-suited set of water-heating tools can inspire endless possibilities for tea lovers. The "Yushu Wei," one of the "Four Treasures of the Tea Room," refers to the water kettle, while the "Chaoshan Lu" is the stove used for boiling water. The Yushu Wei is a small, flat pot made of thin, reddish porcelain with a capacity of about 250 milliliters. When the water boils, the lid makes a bubbling sound, as if calling out to brew tea. Nowadays, this type of kettle is rarely used. In most teahouses, slightly larger purple clay pots from Yixing, often…

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…

A purple clay teapot is an essential utensil for tea drinking. It’s hard but brittle, and it’s easy to accidentally drop the lid while using or handling the teapot. The consequences are naturally unsatisfactory; either the edge will be chipped, there will be cracks, or it may even shatter into several pieces. While the former, though affecting the aesthetics, can still be used with some effort, the latter can only be swept into the trash, causing much displeasure.In the purple clay industry, there’s a saying: “It’s easier to make three teapots than to match one lid.” From this, you can understand how complicated it is to match a lid. So someone came up with a solution: tie a string on the teapot so that the lid doesn’t detach from the body and get damaged. So, should a teapot have a string attached? Some say that tying a string shows lack of expertise.This statement might seem rather blunt, making people feel it’s not very understanding, causing a slight discomfort. But some do say this and present strong evidence: in the famous hometown of purple clay teapots, no one ties a string on their teapot when brewing tea. They focus on the…

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…

      1. Try to avoid dry burning. Do not heat the kettle when there is no water in it. Repeated and continuous dry burning will shorten the lifespan of the iron kettle and may even cause it to crack. 2. Prevent large temperature differences. A large temperature difference refers to a significant difference between the temperature of the kettle body and the water temperature. For example, adding hot water to a cold kettle or pouring cold water into a hot kettle. In such cases, there is a risk of cracking the kettle. A better approach is to alternate the use of two or more iron kettles. When you only have one kettle, you can replenish the water inside by adding hot water. 3. Keep the iron kettle dry. If there is still moisture left inside the kettle after use, it can easily rust. Therefore, you should use the residual heat from the kettle and stove to evaporate any remaining water inside, ensuring that the kettle stays dry.

1. For a new pot, decide what kind of tea you will use it for. Will it be a tea with a strong aroma or one with a rich flavor? If you're particular about your tea, each type should have its own dedicated pot. However, if you're not too fussy, this isn't necessary. 2. When using a new pot, start by boiling it in a tea broth to remove the earthy taste and prepare it for nurturing. The method is to fill a clean pot with water and heat it gently until just before boiling. Then add the tea leaves and continue heating until the water boils. Remove the tea leaves and let the new teapot cool naturally in a dry place without any odors before using it. 3. After brewing tea with an old pot, remove the tea residue and rinse it with hot water to keep it clean and hygienic. 4. Pay attention to the "tea mountain" inside the pot. Some people leave the tea broth in the pot to accumulate over time, forming a "tea mountain." If not properly maintained, this can develop unpleasant odors. Therefore, it's important to rinse the pot with boiling water before brewing…

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…

Drinking tea for health has become the choice of many office workers. The purple clay teapot is a commonly used tea utensil, but what kinds of tea are suitable for brewing in it? Does it have anything to do with the shape and size of the teapot? In fact, when using a purple clay teapot for brewing tea, apart from considering the type of clay used, you can also make choices based on the capacity and characteristics of the teapot's shape. So, what kinds of tea are suitable for brewing in a purple clay teapot? What rules should be followed? Black Tea: West Beauty Teapot, Rongtian Teapot The common feature of the West Beauty Teapot and the Rongtian Teapot is their large belly, deep body, and plump, round shape, which can fully bring out the aroma of black tea without damaging the leaves. As the color of black tea infusion is relatively dark, it is suitable to use darker colored clays such as Tianxing clay, blue-gray clay, or Dicaoqing clay for making the purple clay teapot. Oolong Tea: Duozhi Teapot, Dragon Egg Teapot Most oolong teas expand significantly after brewing, so teapots with slightly larger mouths, like the Duozhi Teapot,…

Purple clay teapot has the "Five Treasures," and you will like it more and more! What are the "Five Treasures" of purple clay? In the practice of brewing tea, people have summarized the superiority of the purple clay teapot, which can be summed up in five major advantages: 1. Preservation of color, aroma, and flavor The high iron content in purple clay, after being fired at around 1200°C, causes the molecules to rearrange into a scale-like structure, forming numerous open and closed dual pores. This unique highly dense porous physical structure has strong adsorptive power. Due to the dual porosity, the teapot is breathable but not permeable, so when brewing tea, the color does not change, the aroma does not dissipate, and the flavor is not delayed. 2. Quick recovery of vitality Although tea brewed in a purple clay teapot can remain fresh overnight without turning sour or developing an odd smell even if left for a long time, if the teapot is not used for a while and stored improperly, it may develop an off-flavor. Simply rinse the teapot several times with alternating hot and cold water, and the teapot's vitality can be restored, allowing the true taste of…

It is the continuous transformation during daily use that attracts so many enthusiasts of Zisha teapots. This ongoing change is what we call "nourishing the pot."Many pot lovers are puzzled during this process. A good pot may show changes after only ten uses, but some enthusiasts have had no patina develop even after a year of use. What could be the reason for this? Below, we mainly discuss several factors that determine the effect of nourishing a pot:The quality of Zisha clay itselfThe quality of clay on the market varies greatly. Some chemical clays simply do not nourish and remain unchanged after one or two years. On the other hand, high-quality clay makes the pot very delicate; some can even feel the changes immediately when exposed to boiling water.A Zisha teapot's clay is fundamental; even with excellent craftsmanship, without good clay, it would be like building a castle in the air, unable to withstand scrutiny.We often refer to Zisha clay as "original mountain, original mine," which refers to Huanglong Mountain. Compared to clay from other areas such as Changxing and Anhui, original mine Zisha clay from Huanglong Mountain is easier to nourish. Original Mountain ClayMost original mountain clays are flaky…

    Authenticity Guaranteed As with any artwork that gains value, forgeries are bound to follow, and purple clay teapots are no exception. Here are several ways to distinguish authentic purple clay teapots from fakes: First, the clay and its texture. The clay used in different eras comes from different veins, each with distinct colors, particle sizes, and luster. Early pots were made from clay closer to the surface, which gives them a rougher texture and lighter color. The "sky-blue clay" of the late Qing period differs from other historical clays; it was coarse enough to be engraved with bamboo knives and wooden seals. Second, the craftsmanship and technique. Purple clay artisans have their unique styles, such as the smoothness of the surface, the thickness and curvature of lines, and the sharpness or roundness of contours. Third, the spirit and aura. Genuine works by renowned artists possess an unimitable spirit and vitality, making this the most important criterion for identification. These artists combine exceptional artistic sensibilities, skilled craftsmanship, deep understanding of clay properties, and mastery over firing temperatures, resulting in distinctive pieces that stand on their own. Fourth, calligraphy and painting characteristics. The landscapes, flowers, birds, and figures depicted on the pots…

Tang Dynasty tea utensils During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production. Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets. Tea Bowls According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc. In "The Classic of Tea – Chapter Four: Utensils," Lu Yu…

  Ware is the father of tea. When it comes to choosing ware, there are many mystical theories, but by following these principles, you'll be on the right track.   1. The coarseness or fineness of the ware is directly proportional to the fermentation level and age of the tea That is, the less fermented the tea, the finer the ware should be. For example, green tea is best suited for celadon or glassware, oolong tea for finer clay purple sand, and dark tea for coarse pottery or coarser clay purple sand. This is because the finer the texture, the better it can express the warmth and smoothness of lightly or non-fermented teas. Coarse pottery absorbs the peculiar flavors of aged teas, which is why water passing through sand makes it sweet, helping to dissipate the turbidity of old teas.   2. The height of the ware is directly proportional to the age of the tea In principle, the older the tea, the higher and deeper the vessel should be, such as the Qin Quan or Han Duo styles in purple sand, which can effectively bring out the character of aged teas. Fine and tender teas, like green tea, should…

Metal utensils are among the oldest in China, made from materials such as gold, silver, copper, iron, and tin. Before Qin Shi Huang unified China, bronze vessels were already widely used, both for alcohol and for holding tea or water. As tea became a beverage, tea ware gradually separated from other types of utensils. Around the Northern and Southern Dynasties, China saw the emergence of silver and gold tea ware. During the Sui and Tang dynasties, the production of silver and gold utensils reached its peak. From the Song Dynasty onwards, opinions on metal tea ware were mixed. After the Yuan Dynasty, especially starting from the Ming Dynasty, with innovations in tea varieties, changes in tea-drinking methods, and the rise of ceramic tea ware, metal tea ware, including those made of silver, gradually disappeared. Particularly, tea ware made of tin, iron, and lead was believed to alter the taste of tea, leading to their rare usage. Silver and gold tea ware can be classified by material: those made of silver are called silver tea ware, while those made of gold are called gold tea ware. Silverware decorated with gold foil or gilded is referred to as gilded tea ware. Due…

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…

Purple clay teapots are the pride of Chinese tea culture, and they remain a shining gem in the annals of Chinese tea culture. Yixing purple clay teapots are a marvel within the splendid tapestry of Chinese tea culture. They are not only a brilliant outcome of the development of Chinese material civilization but also a comprehensive crystallization of the progress of Chinese culture. Their creation and prosperity were both a natural evolution of tea culture history and a significant impetus for enhancing the form, quality, and appeal of tea art. The artistic transformation in the making of purple clay teapots has not only expanded the intellectual connotations of tea culture but also enriched its spiritual domain. Chinese tea culture itself advocates a simple and noble attitude towards life, but during the Tang and Song dynasties, the elaborate tea-drinking rituals overshadowed the spiritual essence, leaving behind only rigid formalities. Drinking tea was more about performing rituals, and savoring tea became an act of merely playing with it. The popularity of purple clay teapots eliminated these complex tea-drinking procedures, allowing individuals to brew and drink tea on their own. In this simple and unadorned manner of drinking, scholars could fully engage their…

Normally, when we drink tea, we do so at our leisure, not caring whether different types of tea require water of different temperatures or how much tea to put in. If you want a better tea drinking experience, these issues cannot be ignored. Different water temperatures and different amounts of tea can greatly affect the taste of the tea. 1. Water Temperature When boiling water for tea, use a strong fire to bring it to a rapid boil; do not use a slow fire to simmer the water. Water that has just boiled is ideal for brewing tea, producing a fragrant and tasty brew. If the water boils for too long, as the ancients called it, "old water." At this point, the carbon dioxide dissolved in the water has mostly evaporated, and the freshness and briskness of the tea are significantly reduced. In general, the water temperature used for brewing tea is positively related to the solubility of effective substances from the tea leaves in the water. The higher the water temperature, the greater the solubility and the stronger the tea soup; conversely, the lower the water temperature, the smaller the solubility and the lighter the tea soup. Generally, the…

Black tea is a global category of tea, and Dianhong has become a famous flower among black teas due to its "high fragrance and rich flavor." Dianhong has excellent compatibility and can be enjoyed hot or cold. It can be traditionally brewed as a "clear drink," or various ingredients such as flowers and fruits can be added to the clear drink to create delicious beverages. Today, let's discuss what kind of purple clay pot is suitable for drinking Dianhong. What Kind of Purple Clay Pot Should Be Used for Drinking Dianhong? 1. Clay Type: Purple Clay and Red Clay The color of Dianhong tea is deep, so dark-colored purple clay pots made from purple clay (including bottom groove blue, clear purple clay, red skin dragon, etc.), red clay, and mixed mineral types (descending slope mud, peach blossom mud, agarwood mud) will match it more naturally. 2. Capacity Due to the fact that black tea is not compressed and is fragile when vacuumed, a purple clay pot with a capacity of around 200-250cc is suitable. If the capacity is too large, holding the pot will be strenuous, and the tea infusion will be bland. If the capacity is too small, the…

Poetry can become an obsession, as can martial arts, describing someone who is so fond of a hobby that they are in a state of infatuation, behaving quite differently from normal people. In the world of purple clay teapots, there are also such people! Symptom One: Using Tools to Play with the Teapot 01. Using a magnifying glass (to check for scratches or sand popping out) 02. Using a compass (to check if the spout or lid is perfectly round) 03. Or a ruler (to check the alignment of three points) 04. Or a timer (to check how many seconds it takes to pour out all the water) 05. Or a measuring cup (for example, the certificate might say 200cc, but the actual measurement might be 190cc or 215cc) and other tools to measure the accuracy of the teapot. Is this a bit obsessive? While most people wouldn’t do this, there are certainly some so-called teapot experts who have these habits. Making teapots isn’t easy, so we suggest that those with this habit be cautious when buying teapots. Handmade items are not machines and cannot be perfect; perhaps handmade teapots are not suitable for you. Using a 100x magnifying glass…

 Several unscientific methods of caring for a teapot! To brew a delicious cup of tea leaves, the selection of the tea pot is very important. Let's take a look at four unscientific methods of caring for a teapot. Four unscientific methods of caring for a teapot: 1. Shellac Method The shellac method involves pouring tea juice over the pot while brewing tea, believing that this allows the pot to absorb more nutrients. Moreover, neither wiping nor brushing is done. This method of caring for a teapot is unscientific as the pot will eventually be covered by a layer of tea scale, making its surface unsightly and dark. 2. Dry Rubbing Method The dry rubbing method involves rubbing the teapot back and forth with a dry tea towel, believing that this method results in a shinier pot. However, once achieved, the luster is most afraid of human hand oils and moisture. If the pot comes into contact with these, the previously hard-earned sheen can easily fade, resulting in uneven gloss on the pot’s surface. 3. Wet Rubbing Method The wet rubbing method involves wiping the pot body with a tea towel dipped in tea water while the pot is hot, constantly…

Riddles with punchlines are a unique form of Chinese language filled with humor, often referred to as "a bouquet of wisdom" in the vast garden of Chinese folk art. These riddles typically consist of two parts: the first half is an imaginative metaphor, much like a riddle's setup, while the second half provides an explanation or clarification, akin to the punchline, all done in a very natural and fitting manner. It's worth noting that among the numerous riddles with punchlines, there are many excellent examples related to tea. Follow along with us as we explore these entertaining tea-related riddles! 【There's a story in the teapot】 A teapot cries out for justice—what a racket (teapot pun) A teapot cooks noodles—it's a twist A teapot runs a dye shop—it's unmanageable A teapot bakes flatbread—it's impossible to handle A teapot bath—it's too cramped A teapot without a belly—all that's left is the mouth Holding the teapot to drink—mouth-to-mouth A teapot and its lid—they never part 【Teahouse fun is a must】 Popped corn tea—it's a washout Tea in a glass cup—see through it Tea made by a bobblehead—not up to par Tea served in a teacup instead of a pot—it doesn't matter The tip…