1. A Brief History: From Boiling to Steeping

The teapot as we know it today didn’t always exist.

• The Evolution: During the Tang (唐) and Song (宋) dynasties, tea was either boiled in cauldrons or whisked in bowls. It wasn’t until the Ming Dynasty (明代 - Míng dài), when the Hongwu Emperor banned compressed tea cakes in favor of loose-leaf tea, that the need for a steeping vessel arose.
• The Inspiration: Early teapots were actually modeled after wine pots and water ewers.
• The Yixing Revolution: By the 1500s, the scholars and artists of the Ming era discovered a special clay in Yixing, Jiangsu province. This changed everything, shifting tea culture from a purely functional act to a high art form.

2. Typical Categories: Materials and “Soul”

In Chinese tea culture, the material of your teapot determines which “voice” your tea will have.

Yixing Zisha (紫砂 - zǐshā)

The undisputed king of teapots. “Purple Sand” clay is porous and contains high levels of iron and minerals.

• The Magic: It absorbs the oils of the tea. Over years, a well-used Zisha Hu (紫砂壶 - zǐshā hú) will develop a glossy patina and can even make plain hot water taste like tea.
• The Rule: One pot, one type of tea. You never want to brew a delicate Green tea in a pot seasoned with heavy, smoky Oolong!

Porcelain (瓷器 - cíqì)

Just like the gaiwan, a porcelain teapot is neutral. It is the best choice for beginners because it doesn’t “steal” the aroma of the tea. It is easy to clean and allows the true fragrance of floral teas to shine.

Jianshui & Nixing Clay (建水/钦州)

Aside from Yixing, China has other “famous clays.” Jianshui (建水) clay is often polished to a mirror-like shine and is excellent at retaining heat, making it perfect for aged Puer (普洱).

3. How to Select a Teapot for Different Teas

When choosing a teapot, you must match the “personality” of the clay to the “character” of the leaf.

The “Functional” Checklist:

1. The Seal: Place your finger over the air hole on the lid and try to pour. If the water stops completely, the seal is airtight and high-quality.
2. The Pour: A good teapot should have a steady, smooth stream that doesn’t splash.
3. The Handle: Ensure the Hu Ba (壶把 - hú bǎ) feels balanced in your hand when the pot is full of water.

4. Famous Brands and Artisans

In the teapot world, we often look for “Kilns” or “Studios” rather than mass-market brands.

• Yixing (宜兴): The mecca of teapots. Look for “Dashi” (Master) pieces if you are a collector, or “Full Hand-made” (Quanshou - 全手) for high quality.
• Jingdezhen (景德镇): If you prefer porcelain, this is where you find the best hand-painted blue and white (Qinghua) designs.
• Qin Zhou Nixing (钦州泥兴): Famous for “accidental” color changes during firing, resulting in beautiful, earthy gradients.

5. Mastering the “Grip and Pour” for Teapots

While a teapot has a handle, using it “Gongfu style” requires a specific technique to ensure control and elegance.

The Step-by-Step Technique:

1. The Grip: Loop your fingers through the handle, but place your Thumb firmly on the Lid Knob (壶纽 - hú niǔ). This prevents the lid from falling off and breaking when you tilt the pot.
2. The “High Pour”: When adding water into the pot, pour from a height to agitate the leaves.
3. The “Low Pour”: When pouring tea into the cups, keep the spout as close to the cup as possible. This preserves the temperature and the delicate aroma.
4. The “Three Nods”: In some traditions, you move the pot up and down three times while pouring—this is called “Phoenix Nodding its Head” (Fenghuang Diantou - 凤凰点头), a sign of respect to guests.

6. Interesting Aspects: “Nourishing” Your Pot

One of the most unique parts of Chinese tea culture is Yanghu (养壶), or “Nourishing the Pot.”

• Tea Pets (茶宠 - cháchǒng): You’ll often see small clay figures (lions, frogs, or monks) on a tea tray. We pour “leftover” tea over them and the teapot to “feed” the clay.
• The Result: Over months and years, your teapot will transform from a dull, dry piece of clay into a glowing, “jade-like” object. It becomes a record of every tea session you’ve ever had.

Key Vocabulary Summary