Product Specifications & Description
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Teapot Shape: Wen Dan — A classic round Yixing form that dates back to the late Ming and early Qing period. The name is often linked to the wendan pomelo, which the full, rounded body resembles, though it is also said to come from a maker's seal found on early pots of this shape. The traditional form pairs a plump body with a short spout, a handle that curves back like an ear, and a lid set flush into the body.
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Capacity: Around 250 ml — A larger size for Gongfu brewing, well suited to sharing tea with 3–5 people.
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Clay Material: Di Cao Qing — A variety of Zi Ni (purple clay) taken from the bottom seam of the Zi Ni layers at the Huang Long Shan mine in Yixing. It fires to a warm reddish-brown tone, and fine lighter specks can show in the surface. Like other Yixing clays, it has a porous, breathable body and holds heat well.
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Craftsperson: Mr. Zhou Junqiang — Accompanied by the artist’s official certificate of authenticity.
Tea Pairing & Brewing Mechanics
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Recommended Tea Types:
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Puerh: A natural match for ripe puerh and aged raw puerh. The steady warmth of Zi Ni helps round out the liquor, and the 250 ml size suits longer sessions with several people.
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Roasted Oolongs: Wuyi Rock Tea (Yan Cha) and traditionally roasted Tieguanyin, which open up well at high, stable water temperatures.
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Dark & Aged Teas: Hei Cha (Anhua, Liu Bao) and aged white tea such as Shou Mei.
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Black Teas: Dian Hong (Yunnan black tea) and other full-bodied black teas.
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Clay & Thermal Characteristics:
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Heat Retention: Zi Ni holds heat steadily through each infusion, which suits teas that like near-boiling water.
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Patina & Maintenance: With regular use the clay slowly absorbs tea oils and the surface develops a soft, even luster (patina). Rinse with hot water after brewing and let the pot air-dry with the lid off; avoid soap.
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One Tea Family: As with any Yixing pot, it is best to keep it for one type of tea so the flavors stay clean.
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