Teapots
Guava Shaped Shui Ping Yixing Teapot
Teapot style: Guava Shaped Shui Ping Yixing Teapot 芭乐水平紫砂壶 Clay type: Original Ore Da Hong Pao Clay from Huang Long Mountain 大红袍泥 Artist: Huang Yu Craft: Fully handmade Capacity: 170ml Length (body only): 7.5cm Height without the lid: 5cm The Guava Shui Ping Teapot gets its name from its body shape, which resembles the Taiwanese guava (also known as tropical guava). It is a classic variation of the classic pear-shaped Shui Ping teapot. Notably, these characteristics make the teapot particularly well suited for brewing highly aromatic, heavily oxidised teas such as oolong tea, black tea, and Puer tea. On the palate, the creation of Shui Ping or horizontal teapot was connected with the practice of brewing Gongfu tea in the southern regions of China. As a result, when preparing Gongfu tea, a small teapots filled with a generous amount of leaves and then placed within a larger vessel, often referred to as a "tea sea" or tea bowl. After topping up with hot water in to the teapot, hot water is then poured over the surface of the teapot multiple times, encouraging the tea leaf to release their flavours more readily. Occasionally, certain small teapots would float evenly and steadily in the hot water, maintaining a perfectly level position without tilting or sinking. In fact, their appearance resembled that of a horizontal surface. As a result, this distinctive trait prompted the name 水平壶 (Horizontal Teapot). About Da Hong Pao clay: among the Red Zisha clay, Zhu Ni stands as the best and within Zhu Ni, the finest is undoubtedly Da Hong Pao. On the palate, da Hong Pao clay is exceedingly precious because of extremely low mining yield. The original Da Hong Pao ore is sporadically scattered within layers of Zhu Ni clay. In fact, it doesn't form a separate stratum. Usually, only a few grams of clay can be selected from several patches of Zhu Ni on a single layer of ore. Moreover, a more primitive approach of using small stone mills for grinding and manual mixing is generally employed, and the clay is only usable after ageing. Above all, zhu Ni clay exhibits a high level of shrinkage and has a low success rate in the production of finished pieces. Above all, da Hong Pao clay has a shrinkage rate of 30%, which is even higher than that of Zhu Ni and nearly three times that of Zi Ni. As a result, the clay is exceptional viscosity makes it prone to sticking to tools during the crafting process, leading to difficulties in shaping. Evening when crafting smaller teapots, the success rate is only around 60%, and for medium to large-sized teapots, its rarer. In fact, this teapot would be superb choice for brewing any oolong teas. What's more, only one in stock, so the pot photographed is the pot you will receive. On the palate, 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. In fact, preparation Before Use Yixing Teapots should be prepared before using the first time. Above all, this is called "opening the pot". In fact, it removes the dust/sand from firing the teapot. Notably, we recommend rinsing the teapot under warm water two or three times, then wipe gently inside and outside of the pot with a new non-scratch sponge scourer to remove sediment trapped in the unglazed clay. Then, filling the teapot with boiling water, wait for 10 minutes, empty the pot; repeat one more time, the new Yixing teapot is ready for use. As a result, 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. In fact, do not ever use any detergent or soap than water to clean the pot. Do not let the pot come into contact with other strong smell such as cooking fume, cigarette smoke, perfume.
About this product
Teapot style: Guava Shaped Shui Ping Yixing Teapot 芭乐水平紫砂壶 Clay type: Original Ore Da Hong Pao Clay from Huang Long Mountain 大红袍泥 Artist: Huang Yu Craft: Fully handmade Capacity: 170ml Length (body only): 7.5cm Height without the lid: 5cm The Guava Shui Ping Teapot gets its name from its body shape, which resembles the Taiwanese guava (also known as tropical guava). It is a classic variation of the classic pear-shaped Shui Ping teapot. Notably, these characteristics make the teapot particularly well suited for brewing highly aromatic, heavily oxidised teas such as oolong tea, black tea, and Puer tea. On the palate, the creation of Shui Ping or horizontal teapot was connected with the practice of brewing Gongfu tea in the southern regions of China. As a result, when preparing Gongfu tea, a small teapots filled with a generous amount of leaves and then placed within a larger vessel, often referred to as a "tea sea" or tea bowl. After topping up with hot water in to the teapot, hot water is then poured over the surface of the teapot multiple times, encouraging the tea leaf to release their flavours more readily. Occasionally, certain small teapots would float evenly and steadily in the hot water, maintaining a perfectly level position without tilting or sinking. In fact, their appearance resembled that of a horizontal surface. As a result, this distinctive trait prompted the name 水平壶 (Horizontal Teapot). About Da Hong Pao clay: among the Red Zisha clay, Zhu Ni stands as the best and within Zhu Ni, the finest is undoubtedly Da Hong Pao. On the palate, da Hong Pao clay is exceedingly precious because of extremely low mining yield. The original Da Hong Pao ore is sporadically scattered within layers of Zhu Ni clay. In fact, it doesn't form a separate stratum. Usually, only a few grams of clay can be selected from several patches of Zhu Ni on a single layer of ore. Moreover, a more primitive approach of using small stone mills for grinding and manual mixing is generally employed, and the clay is only usable after ageing. Above all, zhu Ni clay exhibits a high level of shrinkage and has a low success rate in the production of finished pieces. Above all, da Hong Pao clay has a shrinkage rate of 30%, which is even higher than that of Zhu Ni and nearly three times that of Zi Ni. As a result, the clay is exceptional viscosity makes it prone to sticking to tools during the crafting process, leading to difficulties in shaping. Evening when crafting smaller teapots, the success rate is only around 60%, and for medium to large-sized teapots, its rarer. In fact, this teapot would be superb choice for brewing any oolong teas. What's more, only one in stock, so the pot photographed is the pot you will receive. On the palate, 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. In fact, preparation Before Use Yixing Teapots should be prepared before using the first time. Above all, this is called "opening the pot". In fact, it removes the dust/sand from firing the teapot. Notably, we recommend rinsing the teapot under warm water two or three times, then wipe gently inside and outside of the pot with a new non-scratch sponge scourer to remove sediment trapped in the unglazed clay. Then, filling the teapot with boiling water, wait for 10 minutes, empty the pot; repeat one more time, the new Yixing teapot is ready for use. As a result, 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. In fact, do not ever use any detergent or soap than water to clean the pot. Do not let the pot come into contact with other strong smell such as cooking fume, cigarette smoke, perfume.
