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It's all about the details with this pot. Hand crafted with a unique style, the angled handle and recessed lid make the lines of this pot a work of art. The shi piao shaped pots are ideal for any puerh lover. Holding roughly 120ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. The fitted lid makes a perfect seal for a long and smooth pour.
Each pot comes in its own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with hot water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell.
It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do not let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to.
To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaves again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled.
Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
Sourced from our spring tea trip in Dehua, this unglazed kyusu is perfect for people who love steeping in a larger vessel. The nude/earth tones make it a classic that can integrate into any teaware arsenal and it's a dream to pour. Volume: 12oz. / 350ml Material: Dehua Clay
This is one of the most versatile pots to have in your collection. Made of borosilicate glass, this 650ml pot can go right on the stove to boil water or be used to infuse teas. It's great when you need to simmer herbs for a long period or just heat up water to steep in your other pots. The simple and elegant style makes it visually appealing to have at the tea table, compared to a bulky kettle.
It features a steam hole at the top as well as a spring strainer hooked onto the spout to strain out any leaves. When boiled, let the pot rest for a minute before handling, or use a hanky to protect your hand.
Made from mutton fat jade, this tea set is not only beautiful, but tough too. Everything you see here gets nestled into a bag and tucked into a molded travel case. The porcelain has a translucent quality to it with mountains painted on the sides. The dark glass pitcher has thick walls for durability and adds a little drama to the set. You can either play it neutral and choose a forest green case or embrace your inner diva with the patterned case.
I have brought this around the world with me and it is still in perfect shape. I even let my 5-year-old make tea and he has not even chipped it yet. It's a great set!
