Yixing clay teapot

A Chinese Yixing Zisha teapot
A Chinese Zisha teapot - "Melon"

Yixing clay teapots (simplified Chinese: 宜兴; traditional Chinese: 宜興; pinyin: Yíxīng; Wade-Giles: I-Hsing) (also called Purple Sand (simplified Chinese: 紫砂; pinyin: zǐshā; Wade-Giles: tsu sha) are made from Yixing clay. This traditional style commonly used to brew tea originated in China, dating back to the 15th century, and are made from clay produced in the region of the town of Yixing in the eastern Chinese province of Jiangsu.

Contents

Origin

Archaeological excavations reveal that as early as the Song Dynasty (10th century) potters near Yixing were using local "zhisha" clay to make utensils that could have functioned as teapots.[1] The late Ming Dynasty author Zhou Gaoqi stated that during the reign of the Zhengde Emperor (1502-1521) a monk from Jinsha Temple (Golden Sand Temple) in Yixing handcrafted a fine quality teapot from local clay.[2] Such fine quality teapots soon became popular with the scholarly class, and the fame of Yixing teapots began to spread.

20th century

Yíxīng teapots are not actually made in the regional city of Yíxīng, but rather in nearby Dīngshān, also known as Dingshu, which falls within the administrative area of Yixing. Hundreds of teapot shops line the edges of the town's crowded streets and it is a popular tourist destination for many Chinese. While Dīngshān is home to dozens of ceramics factories, Yíxīng Zǐshā Factory Number 1, which opened in 1958, processes a large part of the clay used in the region, produces fine pottery ware, and has a large commercial showroom. In addition to the better known teapots, frescoes, oil and grain jars, flower vases, figurines, glazed tiling, tables, ornamental rocks, and even ornamental garbage bins are all manufactured in the community.

Judging the Quality of Yíxīng

When judging the quality of Yíxīng teapots the following can be done:[3]

  • Tap the pots lightly together: the ceramic should make a distinctly metallic sound.
  • Look at the fit of the lid into the pot, it should be flush and appear seamless.
  • Fill the pot with water, place the lid on, and begin pouring the water. it should pour smoothly
  • While pouring, place your finger over the hole on the lid, this action should stop the flow of water immediately and completely if the lid is well fitted.

Price

Prices can vary from a few dollars to thousands of dollars per teapot, where some Chinese National treasures have even been deemed priceless. Generally, the price of most contemporary Yixing teapots are dependent on such factors such as age, clay, artist, style and production methods. The more expensive pots are shaped by hand using wooden and bamboo tools to manipulate the clay into form. While lesser quality and thus cheaper Yixing pots are mass produced using a "slip cast" method where slurry is channeled into predetermined moulds and subsequently placed in kilns to harden.

Characteristics and use with tea

Five Yixing Clay Teapots - showing a variety of styles from formal to whimsical.

Yixing teapots are meant for use with black and oolong teas, as well as aged pǔ’ěr tea. They can also be used for green or white tea, but the water must be allowed to cool to around 85 degrees Celsius before pouring the water into the pot. With "Zisha" (a purple-sand clay found only in Yixing) teapots, a tiny amount of tea is absorbed into the pot during brewing. After prolonged use, the pot will develop a coating that retains the flavor and color of the tea. It is for this reason that soap should not be used to clean Yixing teapots. Instead, it should be rinsed with fresh water and allowed to air-dry.

The physical size of these fine teapots are smaller than Western counterparts because they are designed for individual use. Traditionally, some Chinese would pour the tea from the spout directly into their mouths.

Yixing teacups meant for steeping tea directly in the cup are also available.

Further Reading

  • K.S. Lo, et al., The Stonewares of Yixing: from the Ming period to the Present Day, (London, 1986).
  • Wain, Peter, "A Taste of Transition: The Teapots of Yixing", Ceramic Review, 153, May/June 1995, pp.42-45p
  • Pan Chunfang, Yixing Pottery: the World of Chinese Tea Culture, (San Francisco: Long River Press, 2004).

References

  1. ^ Lo, pp.15-17.
  2. ^ Lo, p.39.
  3. ^ http://www.zishateapot.com.cn/Zisha-Teapot-Judegement.html

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This page was last modified on 31 January 2010 at 02:19.

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