Since the 15th Century, prized for their elegance and exceptional tea brewing capabilities. Made of yixing unglazed clay, they absorb teas' essential oils and improve ensuing brews.
"Shuiping“ zisha teapot-Chinese Kung Fu tea is a traditional brewing method that involves putting a large amount of tea leaves in a teapot and only brewing with boiling water, allowing the tea juice to slowly seep out. To achieve this, the teapot must be placed in a tea bowl or tea sea, with hot water poured around the outside of the teapot, causing it to float in the hot water and allowing the tea juice to be brewed. This requires an exquisite production process, with the clay used for the spout and handle of the teapot being of equal quality. When the teapot floats on the surface of the water, it must maintain a horizontal position without tilting, hence the name "shuiping" teapot.
"Shuiping“ zisha teapot-Chinese Kung Fu tea is a traditional brewing method that involves putting a large amount of tea leaves in a teapot and only brewing with boiling water, allowing the tea juice to slowly seep out. To achieve this, the teapot must be placed in a tea bowl or tea sea, with hot water poured around the outside of the teapot, causing it to float in the hot water and allowing the tea juice to be brewed. This requires an exquisite production process, with the clay used for the spout and handle of the teapot being of equal quality. When the teapot floats on the surface of the water, it must maintain a horizontal position without tilting, hence the name "shuiping" teapot.
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