Description
 
Yixing Zisha Qinghui Fault Clay Drunk Warlord Teapot (280 ml)
 
This Bian Hanwa Teapot is made of Qinghui Fault Clay. Qinghui Fault Clay belongs to segment mud. It is a symbiotic mineral soil of Benshan green mud and purple mud. The light grey color give it an elegant marble like appearance. 
 
There are two inscriptions engraved on each side of the pot. On one side " 清茶一壺醉日月 " meaning Having Tea drunk which make me lost in time. On the other sides " 破書萬卷知春秋 " meaning wisdom from the book grants me victory. This lines are from a general in the past which won a victory from the war, celebrating with tea.
 
The Qinghui Fault Clay is inghui Fault Clay belongs to segment mud. It is a symbiotic mineral soil of Benshan green mud and purple mud.  It is high fired at about 1200 degrees.  After firing, it is light grey color , the color is antique, dignified and solemn. After the raising,  there is a hint of imperial glaze in the simplicity which makes it one of the most popular clay type. It goes well with most teas including : Light Roasted Oolongs , Raw & Ripe Puerh, Black , White 
 
This teapot holds approximately 280ml (+/- 5ml) and features a flat filter with 7 holes and tight-fitting lid. The walls of this teapot are relatively thick, but it allows for a very stable and comfortable hand feel that has to be experienced to fully appreciate. It also includes a certificate from the artist indicating the artist’s name, teapot shape and clay composition.
 
Zisha (‘purple sand’) describes the reddish-brown color of the sedimentary soil which settled in ancient lakes and is now buried deep underground. The clay is compressed under heavy sedimentary rock formations throughout the Yixing region, southwest of Shanghai, in China’s Jiangsu province. Huanglong Mountain near Dingshu township has been the source of high quality purple clay ore for centuries. The mountain itself is rather ordinary – neither grand or pretty – but it is 350 million years old.
 
These teapots are prized because their unglazed surfaces absorb traces of the beverage and develop a patina, which enhances the taste, color and aroma of fine tea.