Teapot style: Dragon Egg Style Yixing Teapot 龙蛋紫砂壶
Clay type: Original Ore Zhu Ni (pear skin) Clay 原矿梨皮朱泥
Artist: Zhou Shu Yuan
Craft: Fully handmade
Strainer type: 14-hole strainer
Length (body only): 7.5cm
Height without the lid: 9.5cm
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.
This teapot would be a superb choice for brewing any oolong teas and red teas, brewing in Gongfu way.
About Pear-skin Zhu Ni clay: a type of Zhu Ni clay that possesses the inherent characteristics of Zhu NI. However, there are distinctions between the two: Pear-skin Zhu Ni exhibits a pronounced granular texture with more sand particles, resulting in a visually coarse and rough appearance that mimics the texture of pear skin. On the other hand, Zhu Ni appears smooth and bright, with a slightly orange-tinged red hue. It boasts a deep vermilion colour with a subtle hint of orange sheen, exuding warmth, translucence, and a wonderful tactile sensation."
Only one in stock, so the pot photographed is the pot you will receive.
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.