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The first Yixing clay teapots were made in the 16th century by monks from the Jinsha Temple. Their use was popularized by Kung Ch'un, who became a servant in the house of Yixing tea master Wu Lun (1440-1522). [2] The new teapots soon became popular with the scholarly class, and the fame of Yixing teapots began to spread.
Ren Ganting (1889–1968), an ambidextrous artist who created natural forms, participated in the National Labour Heroes Convention. Pei Shimin (1892–1979) started making teapots at age 14. Zhu Kexin (1904–1986) began making teapots before the war and worked in the Jiangsu factory as a youth. He has since received many honours. [1]
Teapots made from pottery materials such as clay have been hand-fired for tens of thousands of years, originally in China. Clay is a popular material for teapots, as they tend to retain heat very well. [7] Many traditional Chinese teaware are Yixing ware. Yixing and other regional clays are left unglazed.
Five Yixing clay teapots showing a variety of styles from formal to whimsical. Yixing clay (simplified Chinese: 宜兴泥; traditional Chinese: 宜興泥; pinyin: Yíxīng ní; Wade–Giles: I-Hsing ni) is a type of clay from the region near the city of Yixing in Jiangsu Province, China, used in Chinese pottery since the Song dynasty (960–1279) when Yixing clay was first mined around China's ...
Yixing teapots, called Zi Sha Hu in China and Purple Sand teapots in the U.S., are perhaps the most famous teapots. They are named for a tiny city located in Jiangsu Province, where a specific compound of iron ore results in the unique coloration of these teapots. They were fired without a glaze and were used to steep specific types of oolong teas.
A bizarre viral TikTok video about a Chinese teapot trying to escape from the British Museum has revitalised a row between the two countries about the return of historical artefacts.
Gongfu cha, meaning "making tea with skill", is the most popular method of tea ceremony in China. It makes use of small teapots or vessels holding about 100–150 ml (4 or 5 fl.oz.), the size being thought to enhance the aesthetics and to "round out" the taste of the tea being brewed.
Teapot: Used to steep tea leaves in hot water Tea kettle: Used to boil water Teacup: Vessels from which to drink the hot tea (after the leaves have been strained). There are many different kinds of tea cups. Tea tray: Used to hold teaware; also keeps the tea and hot water from spilling onto the table Tea strainer: Used to extract leaves from ...