Origin: Yixing, Jiangsu, China
Capacity: 270 ml
Type of clay: Duan Ni
Dou Qing Yixing teapot with 2 cups and carafe, handmade by certified Yixing artist Wu Ronghu. The bamboo elements on the spout, handle, lid knob and body of this pumpkin-shaped teapot (Hu Lu) are made of purple clay (Zi Ni) using a fine application technique. The gift box includes a certificate of authenticity from the artist.
Appliqué (tie hua) is a traditional decorative technique used in Zisha teapots, and it is mainly applied to the body, lid, handle, and neck. This technique involves using the same or different clay materials to create flowers, leaves, and other patterns. The components are molded with precision tools and glued to the teapot with clay paste.
Douqing Ni clay is a rare type of clay blended from various original ores from Huanglong Mountain. Teapots made from Douqing Ni clay enhance the flavor of the tea and are ideal for brewing Oolong teas such as Tieguanyin and Da Hong Pao.
The teapot, cups and carafe come with a gift box and a certificate of authenticity from the artist.
Yixing teapots are a great investment, because with proper preparation and maintenance, they improve the taste, smell and color of tea, and will become more valuable over time.
It is important to prepare the kettle before using it for the first time.
Clay absorbs flavors and do not use detergents!
The first step is to carefully rinse the inside and outside with cold water and remove any impurities if there is any crumb left. Check that water leaks freely through the spout. Then it is necessary to boil the kettle in a saucepan. Place the kettle and lid separately in the center of the pot. Fill the container with enough water that the pot and lid are completely covered with water.
Let it simmer for 1 hour. Important: do not let it boil as the kettle may be damaged as it moves too much inside the pan. Just let it cook gently. Leave the tea utensils in the cooking pot after cooking and allow them to cool gradually before removing them.
Tea can also be added to the water in which the kettle is boiled. This step is not necessary, but a matter of personal taste. While some argue that it is better to let Yixing clay absorb the tea slowly during regular use, others believe that brewing the teapot in tea will allow it to reach the patina we all crave faster.
Always clean the Yixing kettle only and exclusively with water.
Yixing teapots are usually intended for only one specific type of tea, precisely because they get a patina with each brew and develop a better taste of the next tea.
Do not make black tea in the same kettle, and then, for example, white or green tea. It is best to opt for one type.
