Antique Zisha Yixing Teapot Chinese Clay New Old Stock Purple Clay Teapot
New old stock 1 teapot 6 teacups 6 saucers Never used old tea set Yixing clay teapot purple clay teapot Self collect kajang only Serious tea drinker and teapot collector enthusiasts spend many hours debating the virtues of their teapots, but there is universal agreement on these four points: Any tea is best made in clay teapots and the best teapots are made from “Purple Clay” (Zisha) from the Yixing (Yee-zhing) area of China Zisha clay has excellent porosity and heat handling properties that significantly improves the taste of tea when compared to tea made in glass, porcelain or glazed teapots A Yixing teapot should only be used for one type of tea High-fired teapots with a finer, thinner clay are excellent for use with any tea and a must for Green, White and Oolong teas. Low-fired teapots that use a thicker and more porous clay work best for Black Tea (called Red Tea in China) and Pu-Erh Tea. Chinese clay teapots do not use glazing. The clay used remains porous and tea oils are intended to build up inside the teapot and over time, smooth the taste of tea and improve it by adding its own unique “taste” from the accumulated oils. Different teas are not made in the same teapot unless they are from the same family or class of teas, such as different types of green or oolongs, but even this is not ideal as some teas from the same family have a strong flavour and in time, their taste can transfer to a more delicately flavoured tea. Your teapot will be your friend for many years so make sure there are no cracks or chips. It should have a good weight and balance and feel comfortable in the hand. The handle and lid should fit your fingers and the lid should fit precisely in the top opening with the opening just large enough to accommodate the size of leaves you will be using. A smaller opening tends to keep the fragrance of tea in the teapot whereas a larger opening allows the fragrance to escape. So tea with small or rolled leaves and high fragrance (Green, White, Oolongs) will benefit from a smaller opening. A larger opening is better for tea with large leaves and low fragrance (Black and Pu-Erh). The spout should be large enough to allow the tea to pour freely. Gong Fu Cha (the Chinese method of tea preparation) develops the taste of tea quickly with fast brew times so the hole of the spout needs to be as large as possible to not constrict the flow of tea being poured, which would make the brew times longer.
Taman Kajang Prima