Since Neolithic times, utilitarian vessels have been made here, but it was not until the end of the 16th century that Yi Xing’s terracotta reached the height of its refinement.
With its high iron oxide content, despite firing at 1200 degrees, purple stoneware retains a porosity that makes its enthusiasts say that the teapot “breathes”.
A teapot “culled” by numerous infusions of the same tea will retain its aromas, and take on a warm, shiny appearance.
For a Chinese scholar, the choice of a teapot must essentially meet three criteria:
– the shape given by the potter
– the crystalline sound that the object should give, each teapot having its own sound
– the touch, which should be soft and smooth, like soft skin
The highest quality in teapot making is achieved by the master potter, who makes the single piece entirely by hand, followed by mass production using molds and hand-finished by workshops with several workers, and finally by family production of a few pieces and intermediate quality.
The choice of teapot depends first and foremost on the volume of tea to be brewed, and then on the tea itself: green, red, wulong, etc.
A teapot can be rinsed, not washed, and will become smoother and smoother the more you brew.