Description
 
Yixing Zisha Aged Purple Clay Ribbed Wendan Teapot (160ml)
 
This teapot is fully handmade using zisha Top quality aged purple clay ( 老紫泥 ), 38 years aging. This results in a very fascinating deep brownish purple color. The Ribbed Wendan Teapot is a type of teapot known for its unique design, characterized by ribbed or fluted patterns on its surface. These features not only enhance the aesthetic appeal but also contribute to the teapot's functionality, helping to retain heat and improve grip.
 
More information about Yixing Classification can be found : Yixing Clay Type
 
The aged purple mud is the purple clay of Huanglong Mountain. It was refining and aged since the 1980s, and its existence is limited. It is high fired at about 1180 degrees.  After firing, it is slightly purple and reddish inside , the color is mature and stable, 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 , Green Teas
 
This teapot holds approximately 160ml (+/- 5ml) and features a ball 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.