This teapot is made from the typical Pin Zi Ni clay of the Yixing Teapot Factory, with a shape widely regarded within the teapot-making circle as a difficult one to master—the six-sided Han brick with a ring foot design. Everything about it feels just right: the lines are smooth and forceful, the proportions harmonious. When filled with water, the weight and balance are perfectly natural in the hand, and pouring feels as fluid as a breeze, never a tug or strain. With a 130ml capacity, it pours in about 10 seconds—quick and steady—effectively shortening the steeping time for the tea leaves, as if time itself is held in suspension for only a moment.
The bottom bears the clear "Zhongguo Yixing" stamp, dating it to the mid-1990s. The fire has long since faded, and the clay now carries a muted, mellow warmth, exuding a sense of quiet peace. Holding it in my hands, one can almost feel the passage of time, the embrace of the earth. I often use it to brew ripe pu-erh, for its thick body keeps the heat of the water just right, drawing out the fragrant oils that deepen the pu-erh’s rich flavor. Of course, it’s also perfect for brewing aged sheng pu-erh, Liu Bao black tea, or even aged Liu’an tea—each a fine choice.
This teapot, like something gently touched by time, carries a sense of stillness in each pour, as if every tilt and drop is a quiet unfolding of the past.
