Lined Waist Bamboo Shaped Yixing Clay Teapot
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This is one of our high quality, medium size yixing clay pots. It is made from natural purple sand, unglazed yixing clay. When this pot is new it may be slightly shiny on the inside, due to its natural content of mica. Yixing clay is famous for being rich in iron and other minerals, which is an added benefit to the taste and benefit of your tea. Female pottery master Lu Cai Qin took a long time to sculpt this good quality clay into the shape she wanted. She is highly skilled when working with yixing clay. She carefully sculpted bamboo sticks and leaves on the top of the lid, handle and spout. Around the body she sculpted one single indented line instead of leaving it smooth. The bamboo tea leaves appear to gently wave, creating a calm and natural feeling. In Chinese culture, bamboo sticks are a symbol cultivating success step by step. From every direction you look at it, this teapot is balanced and beautiful. The lid and body fit together perfectly, which will make your tea pour out very smoothly. Drink straight from the spout, like countryside tea drinkers, or pour out into a tea pitcher and serve to friends. Using a pitcher will even out your tea’s flavor with each passing infusion.
You can use yixing pots to make any of your favorite teas. Just follow the description for each type of tea so you are using the right temperature water. You can choose a specific pot for making a certain type of tea based on the size, shape, quality and thickness of the walls. Never wash your yixing pot with soap, since it will easily absorb a soapy flavor. Instead, just rinse your pot with warm water after use. Though you cannot tell by looking at it, yixing clay is made up of tiny, individual sand combined together which creates a lot of pores. Yixing pots will absorb your tea’s flavor and begin to smell like your tea. If you use the pot very often over a long period of time, you will be able to pour boiling water in and get some of your tea’s character out. We suggest you use 1 pot to make 1 category of tea (puer, black, wulong, white, scented, yellow, green) so you don’t let the heavy quality of one type of tea affect the light and smooth flavor of another.