ZiNi

Teapots in this collection are either handmade or half-handmade and sourced directly from the artisans who made them. These are working teapots built for Gong Fu Cha (功夫茶 or 工夫茶), the Chinese art of mindful brewing, where the vessel you choose matters almost as much as the tea inside it.

Yixing Zisha (宜兴紫砂) – The Classic Chinese Clay Teapot

The most revered teapots in Chinese tea culture come from Yixing (宜兴), a city in Jiangsu province whose unique purple clay – Zisha (紫砂) has been prized by tea connoisseurs for over five centuries. Yixing clay's breathable microstructure and steady heat retention soften some of the tea's harsher edges, producing a rounder, sweeter liquor. Our collection spans three primary clay types:

• Zi Ni (紫泥) – Purple Clay: The most classic Yixing clay, and the most versatile. Its breathable micro-structure and balanced heat retention make it a natural companion for pu-erh, aged teas, and darker oxidized oolongs. Some of our Zi Ni teapots are crafted from clay aged for decades – a process that increases plasticity, produces a warmer, more vibrant color, and stabilizes the clay’s structure.

• Zhu Ni (朱泥) – Red Clay: A fine-grained clay with a distinctive red-to-vermilion color after firing. During firing, Zhu Ni exhibits a high shrinkage rate, requiring the maker to exercise skill and precision. The clay's tight structure and sensitivity to temperature make it a sought-after choice for high-fragrance teas, such as Dan Cong oolongs or red (black) teas.

• Duan Ni (段泥) – Layered Clay: A clay category that often forms where Zi Ni (紫泥) and Lü Ni (绿泥) occur together in the same ore seam, resulting in a range of colors from golden-beige to light yellow. Duan Ni has a stronger sand structure than Zi Ni, making it somewhat more absorbent – a quality that tends to soften bitterness and astringency in the cup.

Chaozhou Clay (潮州红泥) – From the Birthplace of Gong Fu Cha

Chaozhou, in Guangdong province, is where Gong Fu Cha was born, and Chaozhou clay teapots remain central to that tradition. Our Chaozhou teapots are made from Chaozhou Hong Ni (潮州红泥), sourced from the Feng Xi (枫溪) region near Chaozhou city. Rich in iron oxide, this clay fires to a striking red-orange with a natural sheen, at temperatures around 1000°C. Its pliable nature allows for thin-walled construction and wheel-throwing, producing pots with excellent sensitivity to heat. Chaozhou clay is especially prized for preserving tea's bright, floral notes, making it a good choice for Phoenix Dan Cong oolong – the region's most celebrated tea.

Jianshui Clay (建水紫陶) – From Birthplace of Tea

Jianshui purple pottery (建水紫陶) comes from Jianshui County in Yunnan Province and is counted among the four great pottery traditions of China alongside Yixing, Chaozhou, and Nixing ware. The tradition evolved through successive dynasties – celadon during the Song, blue and white during the Yuan, coarse ceramics during the Ming, before arriving at the purple pottery form as it is known today during the Qing dynasty. Jianshui’s deposits contain red, yellow, purple, cyan, and white clays. Potters blend these clays into recipes that showcase structural strength and a characteristic color palette. The surface is unglazed. The fired teaware is polished with local river sand, producing a finish described as having "body like iron, color like copper, reflection like a mirror, and sound like a chime." Decoration is applied before firing through an inlay technique: designs are carved into the unfired clay, sometimes filled with contrasting-colored clay slip, so that after polishing, the artwork sits flush with the surface rather than sitting on top of it. The dense, thick-walled body retains heat well, making Jianshui particularly suited to teas brewed at higher temperatures – pu-erh, dark oolongs, aged teas, and dianhong.

Tokoname Kyusu (急須) — For Japanese Green Tea

Our Kyusu (急須) comes from Tokoname, in Aichi Prefecture – one of Japan's six original kiln traditions, with over 800 years of pottery history. Tokoname clay is naturally rich in iron oxide, which softens water and helps bring out the inherent sweetness of Japanese green teas while diminishing bitterness. The side-handle design allows for precise, controlled pouring – important when working with the low temperatures and short infusion times that sencha and gyokuro require.

How to Choose

For Gong Fu Cha, look for a volume of 60–200ml, depending on how many people you're brewing for. Here is a comprehensive guide on what to pay attention to when choosing a teapot.

Unglazed clay teapots should never be washed with soap. The clay is porous, and chemical detergents will spoil it. The teapots season gradually with use, and that process is part of what makes them special.