The teapot that gets better every year
In Yixing, Jiangsu, potters have shaped zisha — “purple sand” clay — into teapots since the Ming dynasty. Unlike glazed porcelain, zisha is left unglazed: the clay stays slightly porous, so it slowly absorbs the character of the tea brewed in it. Collectors call this “seasoning the pot” (养壶). A well-kept pot can last for generations and its flavour only deepens with use.
Why the Xishi shape
This rounded, plum-like form is named after Xi Shi, one of the Four Beauties of ancient China. It is the most classic silhouette in Yixing ware: a full body that holds heat evenly, a short spout that pours clean without dripping, and a ball knob lid that seats snugly — ideal for oolong, pu-erh and black teas.
Details
- Material: zisha-style purple clay (zi ni), unglazed, hand-finished
- Shape: Xishi (西施), classic round form
- Capacity: approx. 150 ml (5 oz)
- Size: approx. 14 × 9 cm (5.5 × 3.5 in)
- Weight: 0.4 kg
- Includes: teapot with fitted lid, packed in a protective gift box
- Note: each pot is shaped and finished by hand, so slight variations in tone and texture are natural.
How to season your pot before first use
Rinse with hot water only — never soap. Soap fills the clay’s pores and kills the seasoning. Brew and discard the first few pots of tea, then simply rinse and air-dry with the lid off. Over weeks, the clay will develop a soft lustre of its own.
Shipping
Ships from China within 2 business days, double-boxed for ceramics. Tracking number provided for every order.
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