Dragon Egg Yixing Teapot 200ML

Teapot style: Dragon Egg Style Yixing Teapot 龙蛋紫砂壶

Clay type: Original Ore Da Hong Pao Clay 大红袍泥

Artist: Huang Yu

Craft: Fully handmade

Strainer type: 14-hole strainer

Capacity: 200ml

Length (body only): 7cm

Height without the lid: 7cm

This "Dragon Egg Teapot," is named after its resemblance to a dragon egg. This style can be traced back to the Ming Dynasty, similar styles were reproduced during the Qing Dynasty.

The "Dragon Egg Teapot" is particularly charming. Its basic profile is composed of an elliptical curve, boasting a simple and fluid design. It exudes a rustic and robust quality, contributing to its overall strong presence.

Da Hong Pao clay is very versatile and suitable for a wide range of teas, particularly for brewing oolong tea, Tie Guan Yin, and rock tea. It easily brings out the fragrance and brings together a harmonious and sweet taste. This teapot would be a superb choice for brewing any oolong teas and red teas, brewing in Gongfu way. 

Because the Dragon Egg teapots have been very popular style, we have specially requested the artist Huang Yu to make several Dragon Egg pots for us.  So the pot photographed might not be the pot you will receive.  Each pot is fully hand-made and there might be minor difference. If you would like to see the pot you will receive, please email us for more pictures.

Please Note:

We have carefully photographed this item as best as possible – please be aware that different device screens can render colours and subtle tones slightly differently.

Preparation Before Use
Yixing Teapots should be prepared before using the first time. This is called "opening the pot". It removes the dust/sand from firing the teapot.

We recommend rinsing the teapot under warm water two or three times, then wipe gently inside and outside of the pot with a new non-scratch sponge scourer to remove sediment trapped in the unglazed clay. 

Then, filling the teapot with boiling water, wait for 10 minutes, empty the pot; repeat one more time, the new Yixing teapot is ready for use.

Daily cleaning and seasoning

Empty the leaves after each use, rinse with boiling water, drain, wipe water away with clean soft cloth, and then lid off, place the body upside, let it air dry for one or two days. 

Do not ever use any detergent or soap than water to clean the pot. 

Do not let the potcome into contact with other strong smell such as cooking fume, cigarette smoke, perfume.