120ml Shui Ping Da Hong Pao Zisha Teapot

A compact 120ml unglazed Zisha teapot in the balanced Shui Ping form, selected for focused Gong Fu brewing and supplied with a presentation box and braided lid retainer.

About This Teapot

There is a particular stillness to a well-proportioned clay teapot. Before the first infusion is poured, its shape already suggests the rhythm of the session: water, leaf, warmth and pause.

This 120ml teapot follows the traditional Shui Ping (水平) form, sometimes translated as the “level” or “horizontal” pot. Its low, rounded body, circular handle and gently rising spout create a composed silhouette designed around balance and practical Gong Fu use. The modest capacity encourages short, attentive infusions, allowing the character of a tea to unfold gradually rather than all at once.

The pot is made from unglazed red Da Hong Pao Zisha clay. Its warm russet surface carries fine mineral speckling and a quiet satin texture, with no glaze separating the hand from the material. Through regular use, the exterior may slowly develop a deeper, softer patina that reflects the tea sessions held within it.

Inside, a raised spherical multi-hole filter supports an even, controlled pour while helping to retain loose leaf material. The rounded chamber gives rolled, twisted and compressed leaves space to open, making the pot especially well suited to teas prepared through repeated Gong Fu infusions.

Teapot Profile

Suitable Teas

This teapot is most at home with teas that respond well to concentrated leaf ratios, sustained warmth and repeated short infusions.

Wuyi Yancha is a natural pairing. The rounded body provides room for twisted rock oolong leaves to expand, while the clay can lend a softened, integrated quality to roasted, mineral and woody profiles.

Dan Cong Oolong also suits the form, particularly medium and traditionally roasted examples. Fast, controlled infusions help preserve aromatic clarity while allowing the tea’s deeper fruit, floral and mineral character to emerge over time.

Traditional and roasted Taiwanese Oolong can perform beautifully in this pot, especially teas with enough structure and roast to benefit from stable heat. Rolled leaves have ample space to open inside the curved chamber.

Sheng Pu'er may be brewed here when a slightly rounder, more integrated cup is desired, particularly with mature, robust or more assertive material.

Shu Pu', Liu Bao and other Hei Cha are equally suitable, as the clay and compact form support warmth, body and sustained extraction through multiple infusions.

Dian Hong and other full-bodied Chinese red teas can also be rewarding, especially when brewed with short timings to preserve sweetness and fragrance.

Because the pot is unglazed, many tea drinkers choose to dedicate it to one broad family of tea. This is not an absolute requirement, but it helps avoid carrying strong aromas from one style into another over long-term use.

Craftsmanship

The appeal of this pot lies in restraint rather than ornament. The body is evenly rounded, the handle follows a clean circular arc, and the lid sits within a defined gallery beneath a simple spherical knob. Fine mineral particles remain visible across the surface, giving the clay a natural, quietly tactile character.

The integrated filter is formed within the body and perforated with multiple holes, supporting a steady flow while reducing the passage of leaf fragments. The spout rises gently from the shoulder and narrows towards a clean opening, creating a practical shape for controlled pouring.

This is presented as a modern workshop-made teapot for everyday brewing. It has been selected for its proportions, usable size and suitability for serious tea preparation.

Character

Quiet, grounded and purposeful, this is a teapot for the drinker who values repetition as much as discovery. Its beauty is not intended to be immediate or theatrical. It develops through touch, heat and use one session adding almost nothing, many sessions adding everything.

At 120ml, it creates an intimate rhythm: enough tea for one attentive drinker, or for two small cups shared slowly. Each infusion becomes a brief return to the same centre, with the leaves revealing themselves in measured stages.

Care

Before first use, rinse the teapot thoroughly with clean hot water. There is no need to boil the pot or season it with tea.

After each session, remove the leaves, rinse the interior with hot water and allow the pot to dry completely with the lid removed. Do not use washing-up liquid, detergents or scented cleaning products, as unglazed clay may retain unwanted aromas.

The braided lid retainer may be fitted between the handle and lid knob to help protect the lid during pouring and handling. Remove it when cleaning the pot and allow it to dry separately.

As with all natural clay teaware, slight variations in colour, mineral speckling and surface texture are part of the material’s character rather than faults.