Zisha Teapot - A Practical Guide for Collecting and Appreciating Antique Wares

Author: Shi Shunhua / Country:
Publisher:
Publish Date: 2006-06-01
Features: Early Ming period Zisha clay teapot material: Purple-red sand clay grit size: 30 mesh capacity: 1500 ml In the early Ming Dynasty, Emperor Zhu Yuanzhang (Taizu) of the Ming Dynasty reformed the outdated customs and practices left over from the Song and Yuan dynasties to develop production and benefit agriculture. He abolished the practice of tea competition () and replaced it with brewing tea (). The change in tea-drinking habits and customs inevitably led to the reform of Zisha tea ware. In terms of design, the "coiled handle" () became widely used, while the "lifting handle" () gradually decreased, adapting to the needs of brewing tea. Early Ming period Zisha teapots generally had larger capacities. For example, the teapot shown in the image is 17.5 cm tall, 26 cm wide, and has a capacity of about 1500 ml. After the mid-Ming period, Zisha tea ware gradually shifted toward smaller sizes. Key Identification Points: 1. Early Ming period tea ware, due to the primitive processing of the clay material, exhibits uneven grit sizes. After firing, the larger particles are clearly visible. 2. Because of direct contact with fire, the glaze on daily-use ceramics in the dragon kiln would splatter onto the Zisha teapot, creating glaze spots. 3. During this period, the teapot spout was attached using the "adhesive method," meaning it was inlaid onto the body of the teapot. When the lid is opened, there is a single hole at the junction of the body and the spout, allowing tea to flow out smoothly. Unlike modern teapots, which have six to eight small holes between the spout, base, and body to prevent tea leaves from spilling out. (P3)