The teapot has a broad, low Dadezhong body, a rounded handle, and a raised lid. Its unglazed dark clay offers stable heat and a tactile surface, while the open spout supports clean pouring.
The Dadezhong, or “great virtue bell,” takes its name from the bell-like body. This form belongs to the Yixing tradition that developed during the Ming period, serving concentrated tea brewed in short infusions at the table.
Yixing zisha is recognised for purple clay, here finished in a dark brown-black tone with scrolling botanical relief and geometric borders. Empty the leaves, rinse the pot, and allow it to dry completely.
