A Thirst for Tea, Inc

Our Pumpkin design 7-oz Yixing Teapot was hand made in Yixing, China using the famous purple clay, zisha clay, that only occurs in the Yellow Dragon Cave of Dingshan town in Yixing, China. The shape, as the name implies, is similar to that of a pumpkin.

Yixing teaware first appeared in the early Northern Song dynasty (960 to 1279 A.D.) in China and gained in popularity during the Ming dynasty (1368 to 1644 A.D.). They were made of the purple clay, zisha clay, that is said to only occur in the Yellow Dragon Cave of Dingshan town in Yixing, China. It is said in China that zisha clay is worth more than gold and teapots made of this clay are prized despite their high prices due to their advantages in brewing tea. Not only are they said to maintain the freshness of the tea for long periods of time, but they also bring out the flavor of the tea and retain the heat longer than teapots made of other materials. This makes Yixing pots especially useful in the preparation of gongfu cha (the Chinese Tea Ceremony)  because it allows the tea master to ensure that the quality of the tea is the same for each participant. Zisha clay is very porous and because of this it is advisable to brew only one kind of tea in an Yixing teapot because it will absorb the tea into the clay itself. It is said that after many years of using an Yixing teapot all you have to do is add hot water to the pot in order to have a perfect cup of tea. A Chinese tea aficionado (particularly the old timers) will use the Yixing teapot not only to brew their tea, but also to drink it straight from the spout.Yixing teapots are used primarily in brewing oolong and puerh teas. The pots tend to be small, single serving size pots because these teas can be brewed numerous times. No tea collection is complete without a good Yixing tea pot!

The Yixing teapot to tea making is equivalent to, if not more critical than, the oak barrel is to wine making. So what is it specifically that makes these teapots so effective?

When properly used, an Yixing pot can bring out the maximum potential of a tea like no other teaware can. An authentic Yixing teapot, therefore, is not just a craft object, but also an essential tea tool. The material and the efficiency of the shape are two deciding factors for the utilitarian value of the Yixing pot. Well-considered ergonomics, superb spout flow, and precise crafting are basic in ALL acceptable quality Yixing pots. The neck of the lid should fit perfectly into the collar of the body. The lips of both should fit so flatly against each other that there is a vacuum pull when you try to open the lid. Leveling of the collar of the pot is instrumental in gongfu tea infusion when water is filled to the rim, and the underside of the lid neck is used to scrape the surface of the water before covering the pot for tightness.

the material
The world has yet to discover a material capable of maximizing infusion effects like the clay mined from Yixing. Whether the clay is genuine and how it is process-refined are crucial factors for deliberation. Different styles and techniques in clay refinement, manipulation and firing result in Yixing clay of various colours and finishes, and more importantly, physical structure (such as density and pores character), making it possible to render different infusion results to satisfy different requirements. Yixing clay is a big subject in itself and in its relationship with various teas.

the shape

How the hot water circulate by way of convection within the teapot is a major factor for the usability of the teapot. It is decisive in the taste coherence and texture character of the result. Heat loss, the rate of which also plays a role in the result, is also affected by the shape. The shape of the teapot is therefore related closely to how one conducts tea making and the choice of tea variety. Additionally, there is the very personal ergonomic requirements.

If you need some advice in deciding a shape to buy, there is always the classic caldron shape that is an all ‘round’ solution for most infusion conditions.

one pot one tea variety

Because of the micropores of the material, which give Yixing clay its “breathing” property and potential to render a fine infusion, taste matters of tea also very gradually build up into the pot. This is good and bad for the user. The good part is that with repeated use, the infusion itself actually improves. The bad part is that you cannot use the same pot for a different variety of tea to avoid conflicting taste substances from different tea blending together. For example, a green style tieguanyin cannot be steeped in a pot that has been used to make golden tip puer, or even a bouquet style Phoenix oolong. If you ever made such mistakes, re-prime the pot all over again, but boil it with water two times in the cleaning step instead of once. (read the paragraph below for cleaning)

Throughout the ages they have been renowned for their unique artistry and practical usage by incorporating the concepts of aesthetic beauty and natural harmony. In the Song dynasty Yixing zisha (purple clay) teapots were very simple, not at all ornate. As the centuries progressed they became more and more elaborate, decorative and elegant. As a matter of fact, the Forbidden City did not accept the Zisha teapot into its collection until the early Qing dynasty (1644 - 1911 A.D.) By that time the Zisha teapot had been elevated to an artistic form, and potters and scholars worked together to make beautiful, ornate pot styles.

Yixing teapots are very porous and will absorb the flavor of the tea brewed in them. As such it is customary to use each Yixing teapot with only one particular tea. Traditionally, Yixing pots are used with oolong and puerh teas using the Chinese gongfu method of brewing. Nevertheless, there is no reason you cannot use it for your favorite tea. The important factor is to use each Yixing teapot with only one kind of tea

Prior to using your new Yixing teapot it will need to be cleaned and seasoned. The most important thing to remember is to NEVER under any circumstances use any kind of cleaning agent such as soap! For the first cleaning you should give the pot a quick rinse with clean cool water. You can scrub the inside and outside of the pot with a clean sponge that has never had any cleaning agent on it, but it's not necessary. Then submerge the pot in cool clean water and leave it to soak overnight. The next day put the pot in a large deep pot on the stove and fill with more clean cool water to cover. Bring the water to a boil and simmer for five minutes. Drain and rinse the pot in clean water.

To season return the teapot to the deep pot and fill with clean water to cover and bring to a boil. Remove the pot from the heat and add the tea you will be using with this teapot. Cover and let steep overnight. The next day rinse the pot with clean water one last time. Let the pot air dry with the lid open. You are now ready to make your first pot of tea.

After seasoning all you will ever need to do is rinse the pot with clean water after each use and let the it air dry with the top open. If by chance you use the pot with a different kind of tea you will need to re-season it all over again, but boil it with water two times in the cleaning step instead of once.