Zi Sha Teapots - An Introduction
Zi Sha is one of the best and most renowned materials that teapots in China can be
made from. The most famous source of ZiSha is YiXing
city in JiangSu province. There are numerous designs, all of which have
many different levels of quality and prices vary tremendously depending
on the person who made it.
Zi Sha clay is naturally slightly porous and very importantly lead
free, thereby allowing yi xing teapots to be naturally finished without
the need to be glazed. Such characteristics mean yi xing teapots benefit
from regular use, absorbing some of the flavour & colour of the tea
being prepared, so over time, whether months or years, it is believed
that the quality of the tea that is made in the pot improves too. This
means that prices for 'used' yi xing teapots can become astronomical.
Due to the exchange of flavours & colour it is typical that people
have different teapots for different teas, for example one for Oolong,
one for green tea and one for Pu Er. This approach has meant that many
tea pots are specifically designed for specific teas. It is worth noting
that teapots with wider openings are more suited for large leaf teas like old tree PuErh and Oolong teas which
leaves expand considerably after water has been added. Each tea will season and age teapots in different ways, every preparation slowly being absorbed and bring about a marked change over time in colour and lustre. Regular use and care will ensure the YiXing ZiSha teapot has a warmth radiating from it.
Interesting although zi sha literary means purple sand (clay), there is a
diverse range of naturally occurring coloured clays available. These
range from varying shades of brown and red, through black, green and
white.
It is highly recommended that if you purchase a zi sha teapot for
drinking use that you first rinse it with boiling water before then
preparing a good quality tea which should be left to stand for 12-24
hours prior to use. Alternatively you should look at boiling the teapot
in a pan of the chosen tea for 5-10 minutes, allowing the teapot to
absorb the tea liquor. More details can be found in the following tea facts pages in our 'Preparing and caring for you zi sha teapot' guide.
