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The Teapot Chinese Zisha Clay Red Pot Dahongpao Xishi is a unique and versatile teapot designed specifically for brewing loose Gongfu tea. With its elegant design and practical features, this teapot offers an enriching experience for tea enthusiasts. Made from high-quality Yixing clay, it not only enhances the flavor of your tea but also adds a touch of sophistication to your tea-drinking ritual.
| Product Name | Image | Price | Rating | Review Count | Expert Score | Sales Last Month | Buy |
|---|---|---|---|---|---|---|---|
| Teapot Chinese Dragon Phoenix Zini 9oz - Perfect for Loose Tea |  | $14.97 | (4.0) | 115 | 96 | 10 | Get it on Amazon |
| Teapot Chinese Gongfu cha Zini 7oz Pot - Perfect for Loose Tea |  | $17.53 | (4.0) | 105 | 94 | 10 | Get it on Amazon |
| Teapot Chinese Gongfu 7oz Purple Clay - Enjoy Authentic Tea |  | $18.5 | (4.0) | 105 | 94 | 10 | Get it on Amazon |
| Yixing Clay Teapot 9.2oz - Perfect for Loose Tea |  | $25.0 | (4.0) | 107 | 92 | 10 | Get it on Amazon |
| Chinese Dragon Tortoise Zisha Clay Teapot - Brew with Tradition |  | $16.8 | (4.0) | 43 | 91 | 10 | Get it on Amazon |
| Zisha Teapot 10oz - Hand-carved Infuser |  | $24.8 | (4.0) | 25 | 90 | 10 | Get it on Amazon |
| Xishi Teapot Kyusu 8.5oz – Perfect for Gongfu Tea |  | $18.8 | (4.0) | 4 | 87 | 10 | Get it on Amazon |
| Teapot 5oz Purple Clay - Perfect for Gongfu Tea |  | $16.8 | (4.0) | 12 | 86 | 10 | Get it on Amazon |
| Teapot 270ml Chinese Zisha Clay Pot – Perfect for Gongfu Tea |  | $45.0 | (4.0) | 47 | 82 | 10 | Get it on Amazon |
The pot's nice, but it's difficult getting it to pour without having tea flow down the bottom of the spout and outside the drinking vessel. ⭐️⭐️⭐️ My review is three stars. Amazon changes it to five.
Its usage and quality are very good, it is different from other pots, thanks to the author for his creativity
My husband and I love tea. We love to explore other cultures and how they eat and drink. When given the opportunity to try out this yixing teapot, I jumped at the chance. To make this a really special experience, there are some things you will need to know.HOW THIS COMESThis came in a box and it was wrapped in plastic and encased in a velveteen bag. There is a red nylon knotted connector included to hold the lid to the teapot.QUALITYThe quality of this teapot is very nice. It is handmade and not molded. The artist stamp is on the inside of the pot as well as the outside. The clay is smooth and the quality is very nice.HOW TO USETo get the best enjoyment out of your teapot, it is best to season it first. Here are the instructions for how to do that.SEASONING1. Remove the red connector by pulling up on one of the cords to loosen it. It loops off of the handle.2. Get a pot for water that holds at least 4 quarts. Put a rack or disc on the bottom of the pot. If you have nothing else, you can use a cloth folded into a few layers that is clean with no fabric softener or chemicals on it.3. Start the water up on medium heat and carefully lower the pot and the lid onto the rack or cloth in the water.4. GENTLY boil the water and leave the pot in this water for at least 10 minutes. Once this is done, carefully remove the pot and lit and put on a dry towel on the table to dry.SECOND SEASONING STEP1. Put some tea leaves (dark red tea such as Pu-erh is an excellent choice) in a very large tea bag or cheesecloth bag or really large tea ball. Refill the pot with water again and this time put the tea in the water.2. Put the pot and lid (and cups if you have any) into this tea water and let it very GENTLY boil for an hour if you can. Do not boil hard, make sure it is a simmer to a very very low boil.3. Lift the items out of the pot and put onto a thick folded paper towel (several layers) and let them dry slowly as they warm up.4. Once dry, this is ready to experiment with.NOTE ABOUT SEASONINGYou may have to repeat the 2nd step a few times to get a truly gratifying experience with the teapot, so be prepared.WHY SEASON ?What these steps do is open up the pores of the clay and then the tea absorbs into the clay and displaces the air in the pores. It is similar to the reason why using a cast iron pot over time leads to amazing results no matter what food you make in it.PATINAAn added bonus for this is that when you have properly seasoned the pot and cups, a patina will begin to show. On this red clay pot, you might be able to see in the photos that there is a light pink patina that has started to form. It is really pretty and fun to look at. This continues to build as you use the pot and cups.If you happen to get the darker brown clay finished pots and cups, the patina tends to go to a mint or lime green instead of pink.FLAVORThis pot will change the flavor of tea. You can use it for pu-erh tea easily, but this also will do well with darjeeling or oolong tea too. What will happen, however is that you will be taken from a floral fruity noted tea (in porcelain) to a more buttery deeper flavored tea. The light floral notes will not be as apparent when using this. As you experiment, you will see that using this teapot vs porcelain will give you a completely different tea experience with the same tea.HOW TO USE THISWhat you do is fill the teapot about 1/3 full of tea leaves. Heat the water to the correct temperature in an electric kettle if you have one. If you don't you will have to put a trivet on the table and cover the teapot to keep it warm, or use an insulated carafe to keep the hot water in at the table.1ST POURThe first pour is a fast pour. Put the water in and have a jar handy or something you can pour off the first pour into. Do this immediately- do not wait.2ND POURThis pour is longer. The idea is that you fill this about 2/3 full for two people, and about half full for one. The other option is that you have a 2nd pouring pitcher to remove the tea from the leaves at the right time. You need to get the tea away from the water after about 20 seconds.3RD POURThis pour again means you will be letting it steep about 35 to 40 seconds. Experiment as each tea is different. Again, the idea is to get the tea away from the leaves all at once by filling up each cup or pouring into a pouring pitcher (small ones are common in Chinese teaware).4TH POURThis pour will go over a minute somewhere. It depends on the leaves and how much you put in the pot as to how strong the tea will be.WHY ALL OF THE POURS?The idea is that you enjoy the different flavors of tea with each pour as you enjoy a red wine as it opens up and changes (or like it used to before additives to even out flavors).THE ONE THING I DON'T LIKEUnfortunately, for the price, this teapot does not pour well. It literally goes everywhere and dribbles no matter what we do with it. In this case, having a small pouring pitcher is probably a great idea. If you try to pour into cups, it covers the table and is really frustrating. At least with a pouring pitcher you will get it out all at once.DOES THIS STRAIN WELL?We have had great results with straining of the tea leaves. This is for using large leaves and not tiny pieces like you might find in Scottish or Irish Breakfast teas.THE BOTTOM LINEThis is great fun to use. I wish it poured better because it is a really great experience to have tea with this. We endure it, but it is frustrating.MY RATINGFOUR STARS. I wanted to give it three due to the awful pouring, but it is a well made pot and we enjoyed it to use. We will suffer through it. For that price though, it really should not have this issue.
Cute small teapot
