Zisha

Zisha, or purple clay, refers to a group of clay materials native to the Yixing region of Jiangsu Province, China. The clays are known for porosity and the ability to absorb and gradually release the flavor and aroma of tea, a quality that many practitioners believe enhances taste over time. Zisha teapots are typically small and handmade; they are prized for their tactile quality and the range of natural colors, from purple and lavender to warm reds and browns, depending on composition and firing.

The material is quarried near Yixing. After processing, the clay is shaped by hand on a potter's wheel or through pinch and slab techniques, then fired at relatively low to mid-range temperatures (approximately 1000–1150°C). The resulting pottery is dense but porous, allowing slow evaporation and heat retention during brewing.

Historically, zisha teapots became popular in the Ming dynasty and matured in the Qing dynasty, reaching high status among literati and tea connoisseurs. They are closely associated with the Gongfu tea ceremony and with a tradition of craftsmanship that values subtle variations in texture and form; numerous potters produced signature styles, and some pieces become collectible, with individual pots identified by workshop marks and maker inscriptions.

In modern practice, zisha teapots remain sought after for daily tea use and as art objects. Care includes rinsing with hot water, avoiding detergents, and keeping the pot dedicated to a particular type of tea to maintain patina. While traditional beliefs about flavor-enhancing properties persist, the main value lies in craftsmanship, heritage, and the experiential qualities of brewed tea.