Teapots
"Cloud" Yixing Teapot 210ML
Style: "Could" - 佳人紫砂壶 Clay type: Original Ore Di Cao Qing 原矿底槽清 Artist: Zhou Shu Yuan Craft: Fully handmade Strainer type: 7-hole strainer Capacity: 210ml Length (body only): 10cm Height without the lid: 4.50cm A Dragon Egg style teapot made by Zhou Shu Yuan. In fact, about the clay: Di Cao Qing 底槽清 belongs to the group of purple clay (Zi Sha), which is located at the bottom of the mine layer. Notably, it is a high-quality ore in Zi Sha with fine and pure clay texture. The biggest characteristic of Di Cao Qing raw ore is the presence of grey spots, known as "chicken eyes". After firing, the chicken eyes will show yellow color and yellow particles can be seen in the teapot, looks like starry points. The clay has natural delicate and glossy look with a brown colour. In fact, it changes quickly with using, and becomes even more deep and elegant shine. Only one in stock, so the pot photographed is the pot you will receive. In fact, please Note: We have carefully photographed this item as best as possible – please be aware that different device screens can render colours and subtle tones slightly differently. If you have questions about the pot or more pictures, please email us. On the palate, preparation Before Use Yixing Teapots should be prepared or "opened" before their first use. As a result, this process is essential to remove any impurities, dust, sand or residual odros that may be present in the clay from the firing process. In fact, additionally, it helps to further open the pores of the clay, whcih is one of the one-of-a-kind characteristics of Yixing teapots that allows them to absorb and enhance the flavours of the tea brewed in them over time. Here's a step-by-step breakdown of the process: 1. What's more, rinsing the teapot under warm water, then wipe gently inside and outside of the pot with a new non-scratch sponge scourer to remove sediment trapped in the unglazed clay. 2. Boiling Water Rinse: Pour boiling water over the entire surface of the Yixing teapot starting from the knob. On the palate, after wettign the exterior, pour boiling water inside the pot. In fact, wait for 10 minutes allow the clay absorb the heat and further open its pores. Notably, 3. Empty the pot and Rinsing with cold water to help to cool down the pot and remove any remaning rsidues. What's more, 4, and on the palate, repeat Hot and Cold Water Rinsing. In fact, after completing these steps, your Yixing teapot should be well-prepared for use. Daily cleaning and seasoning Empty the leaf buds after each use, rinse with boiling water, drain, wipe water away with clean soft cloth, and then lid off, place the body upside, let it air dry for one or two days. As a result, do not ever use any detergent or soap than water to clean the pot. As a result, do not let the pot come into contact with other strong smell such as cooking fume, cigarette smoke, perfume.
About this product
Style: "Could" - 佳人紫砂壶 Clay type: Original Ore Di Cao Qing 原矿底槽清 Artist: Zhou Shu Yuan Craft: Fully handmade Strainer type: 7-hole strainer Capacity: 210ml Length (body only): 10cm Height without the lid: 4.50cm A Dragon Egg style teapot made by Zhou Shu Yuan. In fact, about the clay: Di Cao Qing 底槽清 belongs to the group of purple clay (Zi Sha), which is located at the bottom of the mine layer. Notably, it is a high-quality ore in Zi Sha with fine and pure clay texture. The biggest characteristic of Di Cao Qing raw ore is the presence of grey spots, known as "chicken eyes". After firing, the chicken eyes will show yellow color and yellow particles can be seen in the teapot, looks like starry points. The clay has natural delicate and glossy look with a brown colour. In fact, it changes quickly with using, and becomes even more deep and elegant shine. Only one in stock, so the pot photographed is the pot you will receive. In fact, please Note: We have carefully photographed this item as best as possible – please be aware that different device screens can render colours and subtle tones slightly differently. If you have questions about the pot or more pictures, please email us. On the palate, preparation Before Use Yixing Teapots should be prepared or "opened" before their first use. As a result, this process is essential to remove any impurities, dust, sand or residual odros that may be present in the clay from the firing process. In fact, additionally, it helps to further open the pores of the clay, whcih is one of the one-of-a-kind characteristics of Yixing teapots that allows them to absorb and enhance the flavours of the tea brewed in them over time. Here's a step-by-step breakdown of the process: 1. What's more, rinsing the teapot under warm water, then wipe gently inside and outside of the pot with a new non-scratch sponge scourer to remove sediment trapped in the unglazed clay. 2. Boiling Water Rinse: Pour boiling water over the entire surface of the Yixing teapot starting from the knob. On the palate, after wettign the exterior, pour boiling water inside the pot. In fact, wait for 10 minutes allow the clay absorb the heat and further open its pores. Notably, 3. Empty the pot and Rinsing with cold water to help to cool down the pot and remove any remaning rsidues. What's more, 4, and on the palate, repeat Hot and Cold Water Rinsing. In fact, after completing these steps, your Yixing teapot should be well-prepared for use. Daily cleaning and seasoning Empty the leaf buds after each use, rinse with boiling water, drain, wipe water away with clean soft cloth, and then lid off, place the body upside, let it air dry for one or two days. As a result, do not ever use any detergent or soap than water to clean the pot. As a result, do not let the pot come into contact with other strong smell such as cooking fume, cigarette smoke, perfume.
