Flat Round Teapot · Benshan Duanni

Zisha Clay — 紫砂泥

Our teapots are made exclusively from ore mined at the Huanglongshan deposit in Yixing, Jiangsu Province — the world's only known source of authentic Zisha clay. The ore is crushed, sieved, and aged naturally for at least one year before being worked by hand.

• Purple Clay (Zini 紫泥): The most classic variety — dark reddish-brown with a fine texture. High iron content promotes even heat distribution and a patina that deepens with use.
• Red Clay (Hongni 红泥): A lighter, more porous clay that fires to warm terracotta tones. Particularly suited to lighter oolongs and white teas.
• Beige Clay (Duanni 段泥): A mixed mineral clay that fires to pale buff or yellow. Its lower density enhances aromatic clarity, ideal for aged puerh and high-fired oolongs.

No colorants, chemicals, or blending clays are ever used. What you see is pure Zisha.

Form & Finish

• Benshan Duanni clay
• Flat-round form
• Plain surface
• Pushed-in base
• Round bead knob

Caring for Your Zisha Teapot

A well-cared-for Zisha teapot improves with every use — developing a patina called 包浆 (bāo jiàng) that deepens flavour and enriches the clay's lustre over years of tea ceremony.

• First use (开壶): Simmer the teapot gently in plain water for 30 minutes to open the pores, then brew two or three pots of the tea you intend to dedicate it to — one tea type per pot is the traditional practice.
• Daily cleaning: Rinse with hot water only. Never use soap, detergent, or dishwasher — chemicals will block the micro-pores and damage the patina irreversibly.
• Drying: After use, remove the lid and allow both pot and lid to air-dry completely before storage.
• Polishing: After pouring tea over the exterior, gently buff with a clean soft cloth (茶巾) while still warm to build the patina.
• Storage: Store uncovered in a dry, ventilated place away from strong odours. Avoid plastic bags or airtight containers.
• Handling: Zisha is robust but brittle — avoid thermal shock (cold water into a hot pot) and dropping.