g Zisha Teapot
The first Zisha teapot was created during the Song Dynasty in the 10th century. A monk in Yixing handmade the teapot from local clay. Today, Zisha teapots produced in Yixing City are considered to be the best tool for making tea.
Use & Maintenance
They are meant for use with black and oolong teas, green or white tea as well as aged pu’er tea, but the water must be allowed to cool to around 185 degree(F) before pouring the water into the pot.
The using steps as follow:
1. When use the Chinese zisha teapot at the first time, put the teapot into clean pot with cold water and boiling for about 5-10 minutes. Then remove the pot from the boiling water and set aside for natural cooling. This step can open the pores of teapot and make the tea more breathable.
2. Please put the tea into the Zisha pot and brew with warm water around 185 degree(F), wait for some minutes to enjoy your tea either by pouring it into a cup or by drinking directly from the Zisha teapot, which is the traditional way of using it.
Yixing teapots absorb a tiny amount of tea into the pot during brewing. After prolonged use, the pot will develop a coating that retains the flavor and color of the tea. It should be rinsed with fresh water and allowed to air-dry. A studious tea connoisseur will only steep one type of tea in a particular pot, so as not to corrupt the flavor that has been absorbed.
NOTE: FORBIDDEN IN MICROWAVE, OVEN OR DISHWASHER.
How to Identify
The Yixing teapot is good or bad can be judged from five aspects: raw clay type, modeling, feature, craftsman, function. According to the special requirements of the teapot forming crafts, the spout and the pot handle should be absolutely in line, and the weight should be balanced; the combination of the spout and the lid should be tight.