Teapot 10.8oz Yixing Chinese Dragon Zisha Tea Xianghe Pots

This is a lovely teapot and is well made. It is not meant to be glazed so that it can absorb the flavour of the tea. I wash mine in really hot water and have had no problems with it. Like a lot of these kinds of teapots it can leak a little when pouring but it's not a deal-breaker.

Crap item,,cheaply made. Sold for profit with the knowledge that it would split and xrack as soon as it got too hot. Total waste of money.

Mir ist soeben nach Einfüllen von heißem Wasser meine Kanne rings um den Boden zersprungen, was zur abrupten Undichtigkeit führte und ich durfte meinen Tee vom Boden schlürfen. Ich bin jetzt kein Materialexperte, aber ein Gefäß zur Zubereitung von Tee sollte auch nach 5 Monaten täglicher Benutzung der spontanen Temperaturdifferenz von ~70°C standhalten können.

when i wanted to brew some oolong, the teapot breaks in two parts and the water was floating over my leg -.-

One of the things I love most about this teapot is the markings on the bottom that seem to indicate this is an authentic Yixing teapot from China. This is a case where, “Made in China,” is actually indicative of the highest quality product. I can’t be 100% sure but I used to have a Yixing teapot with intricate design that I paid almost 100$ for and it had similar markings on the bottom. Sadly, I can’t read Chinese.The next great thing about this pot is the volume. It fills my favorite, average-sized coffee mug to just the level you would want. The authentic Yixing cups are much smaller, so this could serve three or so at once; but for an individual American serving size it is ideal.As with any Yixing teapot, be sure to cure the teapot before the first use if you want to get rid of the clay taste. This can be done by boiling the whole teapot in a large pot for ten minutes and leaving it in the water overnight. I didn’t go to such effort - I just put near boiling water in it twice for less than ten minutes - and there was still a little clay taste. It is also recommended by some to season it before the first normal use by steeping two servings of tea up to ten times (the same leaves) to get the flavor of tea absorbed by the teapot so it doesn’t absorb the flavor of the first few pots. I couldn’t wait to season it myself so I just likely drank reduced-flavor tea for my first serving of leaves, which still tasted great. Remember, the fact that this teapot is not glazed is one of it’s finest qualities, allowing the flavor of the tea you choose to be absorbed over long term use. I chose cooked, (“ripe”), Puerh tea. I’ve read that with an authentic Yixing teapot - and after maybe hundreds of steepings - a pot of tea can be brewed with nothing but the teapot itself. Definitely don’t wash this with soap. I don’t even rinse mine after the initial curing.Great find!