WF0407
Zisha Mini Egg Shape Teapot 2.7oz, 80c.c.
Origin: China
Clay: Red Clay of Zi-Sha
Matching Tea: Tie Guan Yin or deep oxidized teas

This teapot is suitable for roasted Tie Guan Yin or other deep oxidized teas. It is made of early red clay of Zisha, a collectible piece.

About Zisha teapots:
The origination of Yixing (pronounced Yee-Shing) teapots can be traced back to the Sung Dynasty (960-1279) in Yixing region of  Jiangsu, China. This area is blessed to have the best clay to make teapots, including popular Zi-Ni (purple clay), Ju-Ni (red clay), Hei-Ni (black clay) and others, all are called Zi-Sha (means purple clay). The porous nature of clay makes Yixing teapots famous for its "breathable character". The inside of teapots is left uncoated for better absorbing the aroma, color, and flavour of tea. The saying "One teapot never serve two teas" says it all: most of tea connoisseurs have different teapots for different teas. Yixing teapots are generally small sized, it's a good idea to have small cups to go with it. But most of Yixing teapots don't come with cups, it is fine to use any other cups. Yixing teapot serves a great personal pot for one person's consuming.
Yixing is not the only place make teapots. There are many other regions in China and Taiwan produce top quality teapots. When you choose a teapot, you'll want to understand its material, and first import thing is "you like it".

Using: Yixing teapot is great for any style of tea except "steamed style green tea" (Japanese green tea). You may follow the instruction of tea for the amount of tea leaf. A general idea is if the tea leaf is loosely rolled, such as Baochong Oolong, you can use up to 1/4 teapot of tealeaf; if the tea leaf is tightly rolled, such as Dongding Oolong, you may start from 1/5 teapot of tealeaf; if the tea leaf is rolled into tiny tight balls, such as Gunpowder Green Tea, you'll start from just enough to cover 2/3 of the bottom of the teapot. Starting from smaller amount of tealeaf, and adjust according to your personal taste.
First you'll put tealeaf, and pour hot water to about half teapot, then discard the hot water, you may use this hot water to warm the tea cups. This step is to warm the teapot, also lightly wash and soften the tealeaf.
You start to drink from the second infusion. Most of tealeaf provides at least 3 infusions or more.

Teapot Cultivating (Yang Hu): By dedicating one teapot to one style of tea, it will absorb the characters of that particular tea, and the appearance of tea pot will become warm and polished. This is called "Yang Hu", means to "cultivate the pot".

Care and clean: It is important that you clean your Yixing teapot with water, don't use any soap or detergent to clean it. Allow it to dry naturally.

First Time Using: It is important to have a good start of your Yixing teapot, in Chinese is called "Kai Hu" (starting teapot). There are many ways to "Kai Hu", some are extremely complicated for high valued teapots. We'll introduce a simplest method to start your teapot.
1. Find a soft toothbrush.
2. Brush the teapot in and out, and rinse with warm water.
3. Collect some boiled water in another tea kettle, and pour on the Yixing teapot to do another rinse.
4. Put the teapot in a large pot on oven, immerce the teapot in warm or hot water, put some lower graded tea leaves (the kind you are going to use in this teapot) and slowly bring the water to boil for a few minutes.
5. Slowly take out the teapot, if it is too hot, wait until it cools down.
6. Discard the tealeaf and water.
7. Now it is ready for your first infusion.