Yixing宜兴 Zisha Pot Purple Clay Teapot-大彬圈钮-In Production
PRODUCT TYPE: Drinkware
You Save: $31.00 (26%)
Suitable for brewing any kind of tea.
Use of Yixing purple sand clay only.
No "master" premiums. Suitable for teaware beginners.
Raw Material: 降坡泥Slope mud from Huanglong Mountain Yixing City.
The spout has mesh. Smooth pouring.
By using precious without pickling old mud, if teapot has Iron black spots.
It is a normal phenomenon.
The surface of the clay is oily.
Oily, many pot enthusiasts, do not understand this term. I often hear the words, " This pot, the clay is the slope mud, it is very oily." Clay with oiliness?
A good clay, the ore itself is rich in oiliness. The cross-section of good ore, repeatedly scraped flat, you will vaguely see a bit of oiliness, just like jade, good jade itself is very moist, more like mutton fat over time, but poor jade, how many years will not have this effect. Purple sand clay is also the same.
The oiliness of a Purple Clay pot is inherent in the purple clay ore. The other characteristics of purple clay can be blended out artificially, but only the oiliness is not easy to change. If the oily nature of the mine is good, the oily nature of the made pot will also be good. When raising it, it just excites its oily nature, plus making tea, the tea oil in the tea leaves percolates out of the pot surface, forming a natural cladding; while a poorly oily pot can only rely on the tea oil on the surface and the oil adsorption on the hand to form a false cladding, not stable and without depth.
With good clay, when you drench it with hot water, it feels like the oil comes out from inside, and then seems to shrink in after cooling. It takes a long time to soak and raise the clay, the formation of the clay, often slower than the false clay, each clay is different, you need to get your hands on it, slowly compare and feel.
What is Aging/Old Mud?
After the mined clay has been tumbled, crushed, weathered, ground, sieved, and mixed with water, it is made into wet clay lumps of appropriate size and stored in a dark, humid place (such as a cellar) to improve the properties of the clay. This process is called the aging of purple sand clay.
Why does the clay of Purple Clay teapot need to be aged?
1, the aging of purple sand clay is conducive to the oxidation and hydrolysis of the clay.
2. Bacteria are involved in the aging process, and these bacteria can promote the decay of organic matter and produce organic acids.
3、After the organic matter in the clay becomes colloidal, it becomes loose and uniform, and the plasticity will be further improved, which is more conducive to the molding and firing of purple clay products.
4、After the firing of the clay which has been aged for a long time, compared with the unaged one, it will become soft and jade-like because of the retreat of fire, and its hue will be deepened. Under the same firing atmosphere and temperature, the aged clay will make a more harmonious pot, which is why the longer the clay is aged, the better it is.
Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.
In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.
Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.
Leaf: Contains more tea polysaccharides,
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.
Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!
Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea.
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.