Description
 
Yixing Zisha Jiang Po Clay Zi Piao Teapot (165ml)
 
This teapot is handmade using zisha Jiang Po Ni ( 降坡泥 ). Zi Piao means stone scoop (石瓢), it is one of the eighteen styles created by Manson. This Zhu clay Zi Piao is high fired at 1040-1060 degree Cel. This Zi Piao has Wuyi's Rock and singature trees engraving. It also has a poem carved on its body : 智者樂水，仁者樂山. It means wise man prefer water while man with a kind heart have their love for mountain. From this you can tell how much people in the old days loves exploring the nature.
 
Jiang Po Ni is a type of paragenic clay. It is a symbiotic body of "purple mud" and "Benshan green mud". It is a natural mixture of two kinds of mud, not artificial synthesis, no miscellaneous impurities and chemical pigments. The true color of the mud mine is purple and green, and it can also be said to contain the original mine of "Benshan Green Mud".

Jiang Po Ni is well known for its soft mud and strong graininess. The teapot made of good and pure "Jiang Po Clay" will gradually transit to the color of a autumn fallen maple leave during the process of raising. The color is vivid and moisturized, extremely visual impactful. Jiang Po Ni has a extremely good ventilation which makes it best with Tieguayins, Rock Oolongs , Raw & Ripe Puerhs
 
This teapot holds approximately 80ml (+/- 5ml) and features a ball filter and tight-fitting lid. The walls of this teapot are relatively thin, but it allows for a very stable and comfortable hand feel that has to be experienced to fully appreciate.
 
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.