how to choose a yixing teapot
DESCRIPTION
OolongDragon.com: Determine how many persons you will be serving tea so that you can get the right size. The table above is the best guide.TRANSCRIPT
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i. Size
Size Approx. Volume Persons To Be Served 1 70 ml./2.4 fl.oz Max 2 persons
2 100 ml / 3.4 fl.oz Max 4 persons
3 175 ml / 6 fl.oz. Max 5 persons
4 225 ml / 7.6 fl.oz. Max 6 persons
Determine how many persons you will be serving tea so that you can get the right size. The table above is the best guide.
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ii. Shape
Taiwan Oolong (High Profile) Green/White Tea (High Profile) Tie Guan Yin (Low Profile)
Chinese Black Tea (High Profile) Da Hong Pao & Phoenix
(Low Profile) Decorative (Low Profile)
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iii. Body
Sphere-shaped pots are most efficient for convection and infusion.
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iii. Body
Flat pots, despite their round
bottoms, are best for short infusion time when using
plenty of tea leaves.
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iii. Body Tall ones, especially those that are rectangular in shape, are best when the pot’s body is thick and heat resistant.
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iii. Body
Tubular ones are less effective for convection. The best ones are designs that have thicker material in the bottom and thinner top for maximum infusion.
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iv. Handle
A good one would have easy but firm hold and good balance when you lift the pot. The wrist should be able to comfortably tilt the pot when pouring.
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iv. Handle
The spout should be perfectly aligned to form the main axis of the pot.
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v. Lid and Neck
It is standard to expect for it not to fall off when the pot is tilted at 45°. The lid must also be close-fitting with the opening.
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v. Lid and Neck
Small openings are ideal for brewing fragrant teas. The neck reduces the water exposed to air to reduce loss of heat.
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vi. Spouts
The spout must be big enough to pour the tea easily to avoid constriction and results in shorter brewing time.
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vi. Spouts
Single Hole Spout Mesh Style Half-Ball Mesh
Popular in the Ming and Qing
Dynasty.
The end of Qing dynasty, has 6 or
more holes.
For export to Japan in the 1970s. Filters tea leaves efficiently.
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vii. Manufacturing
Handmade Semi-handmade Moulded Teapots
Molded by hand and uses tools
like wood picks & paddles.
Molded by machine and assembled by
hand.
Mass produced using pre-
molded parts with a machine.
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viii. Clay
Earth Clay Zisha Clay
Makes 2nd grade quality, affordable pots. Natural
color is white.
“Purple Clay”. Original or natural clay. This is a
superior type.
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ix. Clay Composition
Mixed (Pingni). May
be a combination
of Yixing, non-Yixing and
artificial clays.
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ix. Clay Composition
Zisha Clay. (Sometimes called “Qing Shui Ni”) when not mixed with other types of clay or has color.
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ix. Clay Composition
Artificial (Coloured clay). Can
also be mixed with other clays.
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x. Clay Color
Zisha clay is often mixed, resulting in many different colors. Adding dyes to Artificial clays often replicate real colors of Zisha but these will fade in time.
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xi. Zisha Clay Colors
Heini/Wuni (Black)
Zhuni is a rare Zisha red clay. These are rare and expensive teapots.
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xii. Firing Type
Teapots from absorbent clay are low-fired and are made thicker to retain heat longer which works best for Black Tea and Pu-Erh Tea.
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They are usually brown in color and used for less fragrant teas.
xii. Firing Types
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xii. Firing Types
High-fired teapots use finer, thinner clay and will lose heat faster, preventing over infusion. They are best for Green, White and Oolong Teas.
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xii. Firing Types
They are usually red
in color, are less
permeable and retains
fragrance.
