When we visited Dingshu town in Yixing, we were lucky to meet an amazing ZiSha artist, Shen Si Yu (沈思宇), whose deep knowledge and understanding of ZiSha clay made a big impression on us and changed some of our previous ideas about Yixing clay. We spent two days drinking tea and talking about ZiSha clay. In the end, Si Yu agreed to an interview.
Who is Shen Si Yu? Introduction of the artist.
Shen Si Yu's teapot-making journey, which began in 2008, is an exploration of self. After six years of mastering traditional shapes, his fascination with tea and tea culture inspired him to create new types of teapots. Each piece, a one-of-a-kind work of art, is a testament to his individuality.
Shen Si Yu's artistry is a testament to his innovative spirit. He explores the boundless potential of purple clay, blending traditional molding techniques with other ceramic methods and pioneering firing techniques. For Shen Si Yu, purple clay is a medium of emotional expression, unconstrained by conventional thinking.
Shen Si Yu's works are about naturalism. They convey strong earthy flavors and a charm of straightforwardness, endowing ZiSha objects with a metallic texture. Si Yu integrates the freehand brushwork spirit of traditional Chinese art into his creations, combining it with a modern understanding of beauty and harmony. His creations embody the deep knowledge and understanding of Purple Clay by contemporary young ZiSha artists, giving ZiSha art new vitality.
– "I think the bottom color of purple clay is an infinite possibility."
Si Yu's teaware
Questions and Answers about ZiSha
– Shen Si Yu, what is so special about ZiSha clay that it differs from other clays, like Chaozhou, Nixing, or Jian Shui?
ZiSha impacts tea. Its porous, unglazed structure can moderate extraction and texture, resulting in a softer, sweeter mouthfeel. Because of its breathability, it can adsorb some of the tea compounds, namely tannins, which round off rough edges in taste.
What are the differences between the different types of ZiSha ores: ZiNi, DuanNi, ZhuNi?
ZiSha comes in five main colors: DuanNi – yellow, ZhuNi – vermilion, ZiNi – purple, HongNi – red, and Qing HuiNi – grey/blue.
These five types can be grouped into three: DuanNi, Xiao HongNi, which includes ZhuNi and HongNi, and ZiNi, which includes Qing HuiNi.
Do these various types of ZiSha have different effects on water and tea soup? Or are they more or less the same?
Various types of clay will have different effects on tea leaves. For example, ZiNi contains a lot of iron, while DuanNi's iron content is weaker than ZiNi's. However, DuanNi's sand texture is stronger than ZiNi's. Sand texture represents filtration. So there are some differences.
But in general, ZiSha clay has this overall effect on tea soup: it softens the water, sweetens the taste, and filters out the impurities.
So, what exactly happens to the tea inside the ZiSha teapot?
The surface of ZiSha clay is porous. It is sandy and consists of many tiny particles that, during firing, burn out, creating microscopic pathways that allow very slow diffusion of water vapor. These pores reduce astringency and bitterness by slightly absorbing certain compounds, namely polyphenols.
Due to its breathability, ZiSha teapot doesn’t trap steam as aggressively as glazed ware, producing a slightly drier heat. Steeping becomes more stable and less spiky. This vents some harsh aromatics, softening sharp edges.
Also, ZiSha pot's inner wall contains iron elements, which influence how tea extracts, resulting in a rounder, softer taste. The pot warms more evenly and retains heat longer, resulting in a steadier extraction.
There are also some microelements in the tea that react with ZiSha clay, but this is a topic we continue to explore.
Many people believe in seasoning teapots, dedicating them to a single type of tea. The notion is that if you brew a single type of tea in the same teapot, the teapot will acquire some of the tea's taste over time.
What can you say on this subject? Is it okay to brew various teas in the same teapot, or is it better to assign teapots to a single type of tea?
If you brew the same tea in a single pot for a long time, the fragrance will intensify.
In the process of brewing tea, the fragrance of the tea is brought into the porous material of the inner wall of the ZiSha pot. When water is poured into the teapot again, some of the taste of the tea stored in ZiSha will release its flavor. However, acquiring this taste is a very long process. It may take ten, twenty, or thirty years.
Some people like to brew many kinds of tea in the same teapot. This is also totally fine because this acquisition of taste by ZiSha clay is a very slow and gradual process. In most cases, our taste buds cannot even detect the difference in such delicate ratios.
So, it's more of a matter of personal choice.
The "original ores" are from Huang Long Shan and other "original mountains". Nowadays, mining from these mountains is restricted. What's widely available now is "modern clay". What is the main difference between the original and modern ores?
In the past, the mines were mainly in Huang Long Shan and Zhao Zhuang. But now, Huang Long Shan is closed.
In the early days, the ores were all on the mountain's surface. The texture of the ore is relatively soft. It takes less time to transform and mature.
Now, we are mining from the deep layers of the mountains. The clay there is harder and more dense, and it takes longer to ferment and mature.
But do you think modern ZiSha clay is still better than clays from outside of Yixing, like Nixing or Chaozhou?
Let me give you an example of why ZiSha clay is better than other clays. We take a stone and turn it into a teapot. So, we may say that we take a stone and turn it into another stone. With other materials, we turn a piece of mud into a rock.
Is original clay still available to potters in Yixing?
You can still buy the original ZiSha clay from Huang Long Shan. We can legally buy it through the official channels. There are vendors who sell the original Huang Long Shan clay. Even now, a few people are licensed to mine from there.
So, good clay is still available, correct?
I want to emphasize that there is no such thing as "new clay" or "old clay" in ZiSha teapot production. The so-called new-old clay division is more about which layer the material comes from. ZiSha was formed hundreds of millions of years ago, an era earlier than the period of the dinosaurs. Therefore, all ZiSha mines are old ore.
The so-called "old ore" is the period of the transformation of the clay. For example, I bought this clay ten years ago. I set it aside and let it transform for ten years. – Now, it's "old clay". Then I bought the other clay. It hasn't had 10 years of transformation, so it's "new". When there is transformation, the clay turns out better. But it is not necessarily so straightforward.
Can you tell us a bit more about the aging process?
The transformation process (aging) impacts the viscosity and pliability of the clay. It's easier to work with once the clay has gone through a transformation.
Transformed clay also gets better seasoned. It quickly acquires a luster, a moist look, and a texture.
What are the key processing steps of turning ZiSha ore into a teapot?
This is actually a very long process. I can only briefly summarize it. So, we need to turn a stone into clay and then turn it into a teapot. It sounds like two steps, but in fact, there are many steps in each step. For example, we may have more than 100 processing steps to get from the clay to the finished teapot. We also have dozens of steps in the production chain.
What are the key features to consider when choosing a ZiSha teapot?
When we look for a good teapot on the market, the most important feature to consider is the grainy, sandy surface. The grain should be obvious. And, of course, the shape and aesthetics of the teapot.
Would you say that the most important thing in a teapot is the material that it is made of, and everything else comes secondary?
Of course, the material is essential for tea brewing. However, for my artwork, there are more important aspects than the material. The most important thing is my idea and how it is conveyed through the object.
What are the most important physical features to look for? What about the lid's airtightness, the pour's speed, the water jet's clarity, etc?
The airtightness of the lid of the teapot should be good. The water jet should be fast. The lid of the teapot should be sitting tight enough, but not too tight, because it is not a mechanical product. There should be a little space between the lid and the teapot. If the lid of this teapot is too tight or even has a leaf particle stuck to it, I can't close it. It should be a tiny bit loose.
Second, the water jet should be quick. It doesn't need to be super fast, but it needs to be fast enough, especially when talking about larger teapots.
The time it takes to brew tea depends on the tea. For example, Cliff Tea can't stay in contact with water for too long. It becomes bitter if it remains in contact with water for too long. So we need to brew it fast. But Aged Pu-erh tea needs more time to stay in contact with water. We need to brew it slowly.
If the teapot pours well, we can slow down the pour speed if necessary. For example, if I brew White Tea, I need to simmer it for a while. I can pour the water a little slower. I can control the taste of the tea. But if a teapot has a slow water flow, I can't make it pour fast.
How about ZiSha's renowned heat-retaining properties?
Hmmm, I don't know about that. In fact, Yixing clay's heat retention is no better than that of other clays. If anything, inside of ZiSha ores, ZhuNi is best at retaining heat. But even in the case of ZhuNi, there is hardly anything outstanding in this regard.
There are many concerns about fake ZiSha teapots. How can one tell a genuine ZiSha from a fake one?
I will answer the question about whether ZiSha clay is genuine or fake by saying that there is no genuine or fake clay; there is only good and bad clay.
Many people, including some of my friends, think of ZiSha in terms of genuineness and fakeness. Let me explain why it is not right to view it in these terms.
ZiSha is made from ore that is turned into clay. It's the process of making clay. So, let's say I added a chemical into the mix. Let's say it is red iron powder. Then, some may say that it's good clay, while others may say that it's bad clay. To me, it is simple: if the material enhances the taste of the tea's flavor and seasons beautifully, it's a good material.
But can these additives be harmful to health? – This is a big concern, especially in the West.
Some additives may be added to the clay to enhance color or add extra texture. Some may say that the chemical components of ZiSha can pose a threat to health. But what about the chemical components of ZiSha itself? Are they harmful to health as well? In fact, in so many cases in the history of Zisha, there has never been such a case.
In fact, the tableware we use daily – ceramic utensils, etc. – contains many more additives than ZiSha does, in terms of chemical composition.
ZiSha teapots are fired to ~1100–1200°C, and potentially harmful metals are bound into a stable, stoneware-like matrix. At tea-brewing temperatures (up to 100°C), there is no leaching. Problems arise mainly with low-fired or improperly formulated wares, especially lead-glazed earthenware, not with high-fired ZiSha.
Let me clarify: when you discuss potential adverse effects on human health from substances in ZiSha, do you mean naturally occurring ingredients or chemical additives?
I'm talking about chemical additives. Natural components of ZiSha are safe.
So, I'm at a teaware shop looking for a teapot. What signs or qualities should I look for to tell a good ZiSha from a bad one?
Talking about a good clay material sends us back to the question we already discussed. We need to check whether the sand and grains of the ZiSha are natural. If the "graininess" is very even, we need to check whether the material contains both large and small particles. We need to observe some irregularities in this "graininess" of the tea. It also indicates a handmade work.
Another point is the price. If the ZiSha teapot is really cheap, like $15-50, it cannot be good. It's a simple principle. The cost of things usually determines the quality level.
Thank you so much for your time and expertise, Si Yu. It was very interesting and insightful.
Thank you for your interest and love for ZiSha culture. I'm honored to have you here and to discuss ZiSha with you – something I deeply love and care about most.