90ml Yixing Shui Ping - Zi Ni

Application ( use of the teapot ) 

Disclaimer: Choosing the right clay for a particular tea is far more complex, as many variables are involved. A single tea can undergo various processing steps, which can differ within its own category. Tea storage is also more nuanced than it may seem. Factors include the clay origin, depth of mining, whether the clay is pure or a mixture, processing, and the firing of the teapot. Some details are obtainable; others are not. But even if we could access all of them, the choice ultimately boils down to personal preference and what you want to get out of your tea. Please consider this a common guideline drawn from various Chinese and foreign Yixing-focused sources.

Clay Properties

Higher clay content, moderate graininess, relatively dense structure, moderate porosity.

Effect on Aroma

Condenses & Matures Aroma: Zini's better heat retention "stews" the tea aroma inside the pot. The aroma is more stable and restrained, promoting the evolution of the young sheng's floral and honey notes towards riper, fruitier, and sweeter aromas.

Effect on Mouthfeel

Mellow, Smooth, Substantial: Zini's moderate porosity gently "refines" the liquor. It absorbs some of the astringency and sharpness from polyphenols and catechins, making the tea mellower, softer, and smoother upon entry. Bitterness is reduced, and the sweet aftertaste (hui gan) arrives more steadily.

Effect on Liquor Color

The liquor color will be slightly darker, leaning more towards orange-yellow or light orange-red. Zini can slightly "soften" the water, making the liquor appear more oily and glossy.

Long-term Pot Maintenance & Effect on Tea

The dark color of Zini does not show tea stains. Dedicated long-term use for young sheng will make the pot body increasingly lustrous. Its "mellowing" effect on the tea's taste accumulates over time.

Summary 

· Choosing a Zini teapot is for "Seeking Mellowness" and "Pursuing Drinkability."

· It acts like a "polisher," appropriately smoothing out the rough edges and sharp刺激 (stimulation/astringency) of young sheng, making the liquor more palatable, mellow, and rounded in the present moment. If you find a particular young sheng too astringent or aggressive, brewing it in a Zini pot can make it more approachable faster, allowing you to better appreciate its sweetness and underlying depth.

Suggested tea

Wuyi Rock Oolongs (Yan Cha), dark roast oolongs ( Hei Wu Long ) , Shu Pu-erh, in some cases old Sheng Puerh or Black tea ( Dian Hong ). 

Half handmade teapot production

•    The body is formed by filling a prepared clay mass into a mold form and shaping it by hand. This approach blends traditional handwork with the inherent character of Zisha clay, preserving subtle asymmetries.
    •    After the main body is shaped, additional components—such as the spout, handle, and lid—are individually crafted and attached by hand. Each junction is carefully aligned to ensure proper fit and balance.
    •    Final refinement involves smoothing the surface and sealing seams to achieve a clean, seamless finish. This step enhances the pot’s aesthetic while maintaining the clay’s natural texture and patina development with use.