Part of the pleasure of tea comes not only from the brew of the leaves, but from the vessels used to steep and serve the tea. I have a collection of tea pots that often raises the question "how many tea pots does one need?" To me, the answer is a simple thought... "perhaps as many as there are teas". My collection has an open end, I expand it when I am inspired by the shape or feel of a particular item. The
yixing you see at left is among my favorites. Most of the time it sits wrapped in its protective silk cozy in its box. If I had an appropriate spot to keep it on display, safe and within reach of my 'tea shrine' I would. But for the moment it comes out when I am entertaining friends or feel like spoiling myself.
Yixings are made of a special kind of clay which is enhanced by natural minerals and pigments, it is only found in Chi
na. The clay is generally high in iron and mineral content which gives it strength; it is ideal for steeping tea as it heats evenly and retains the heat for longer durations than other ceramics. The traditional clay of
yixings is
zisha, which is purple or brown-
ish in appearance. My bamboo
yixing shown above is an example of
zisha clay. There are two other clays which are regularly interchanged with
Zisha to make
yixings. The first and most common is
Zhuni (
yixing shown left) which is reddish in color. This clay has been so popular that the available resources are
slowly dwindling. The third type of clay is
duanni which can be
found in a color spectrum of beige, blue, green and even black. I have never been a huge fan of the
duanni yixing, likely because I tend to favor traditional shapes and designs. Often the
duanni clay
yixing I come across are
extravagant and contemporary in design (as shown below right).
These beautiful little teapots are works of art, steeped long in tradition. They have been utilized since the 1st century, though they didn't really gain wide popula
rity until the Ming Dynasty during the 17
th century; at that time they were produced and sold more regularly. As with most things, there are different levels of craftsmanship within the world of
yixing. There are the commercialized pots which are molded and then finished by hand, and there are pots created by various levels of masters and apprentices. All pots that are finished by a person usually bear the stamp of the artist on the bottom of the pot.
The finest
yixing pots are created by Grand Masters and are issued in very limited collections of just a few pots of each design. A Grand Master will often create just three of a single design to allow for changes and breakage that may occur in firing. Ideally all three will come out of the firing process intact and primed for sale,
but should one break or change beyond the Grand Master's standards he is still left with the remaining one or two. Grand Masters are superior craftsmen that are particular about their own quality. If a pot does not meet his standards, he will often break it. The designs of
yixing pots are inspired by elements in nature and Chinese tradition. There are pots representing the various symbols of the Chinese zodiac (I am still searching for rat tea pot that meets my personality), others that tell stories, incorporate flowers and plants (such as the bamboo) and still others that display words of prayer and good fortune.
Yixing tea pots are glazed and decorated on the exterior, but always left
uncoated on the inside. The porous nature of the
zisha clay enables the absorption of the flavor, odor and color of the tea which is steeped in it. For this reason only a single type of tea, black,
oolong or
pu erh, is steeped within a pot. The
yixing becomes 'seasoned' over time, with its interior garnering a deeper color, scent and almost shiny or oily
complexion. A
yixing that has been put to extensive use is easily identified by these attributes. The end result of steeping tea in a well seasoned pot is generally a true and full flavor, since the tea is insulated by its own flavor remnants while steeping. `My Bamboo
yixing has only just been introduced to the seasoning process, I've used it perhaps 12-15 times. When my bamboo pot is handled dry you can pick up the scent of
oolong, see a deepening of the interior color and a gentle sheen developing, but there is still a dryness to the interior that indicates it is relatively young in terms of use.
The
yixings pictured above, including my favorite Bamboo pot can be purchased at a little website known as
Sensational Teas. Mary, the owner is a lovely woman who established her business based on her own passion for drinking high grade loose leaf teas. She treats her customers as friends and offers up beautiful
yixing designs.
On Saturday, february 17th Tea Tour NY will pay a visit to Franchia in the Murray Hill district of Manhattan. Franchia is a beautiful space with contemporary and traditional Korean elements intertwined. You can visit the website at www.franchia.com to get an idea. The Tea Tour NY group has reserved the private, traditional Korean tea room on the top floor. It is designed with waxed floors, low tea tables and intricately carved wooden sliding doors. We will be enjoying a special menu which includes sampling two teas and light tea fare.
