Description
 
Yixing Zisha Aged Fault Clay Ju Lun (Golden Wheel) Teapot (140ml)
 
This teapot is fully handmade using zisha aged fault clay ( 老段泥 ). The prototype of the "Ju Lun (Golden Wheel)" pot body is actually the old wheel of the Jiangnan rural irrigation water truck The "Ju Lun" pot is famous for its simple shape. The shape of the pot is round and thick, which fully reflects the simplicity of life back in the old days. It has a cannon shaped spout which allows a powerful and quick pouring as if the big wheel powered by the waterfall.
 
Fault clay is a symbiotic ore of Benshan green clay and purple clay. The mountain green mud and purple mud are the original ore of zisha. The meaning of symbiosis is naturally formed, and the nature of the two muds is consistent. The high quality of the segment clay teapot is that the purple clay particles are not very obvious. Because the sediment content of fault clay pot is particularly high, the pore structure is larger than other mud materials, so it is particularly easy to adsorb the color of the tea and this allows fault clay pot to absorb the impure odour of aged teas.
 
This teapot holds approximately 140ml (+/- 5ml) and features a hole filter and tight-fitting lid. The walls of this teapot are relatively thick, and 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.