Chinese Tea Pot

The Chinese teapot is not washed. It is not scrubbed. It is not used for every tea. It is chosen for one tea, and then it remembers. Over months and years, the clay absorbs the tea's oils and aroma, and the pot becomes more than a vessel. It becomes a companion. It becomes a memory. It becomes the tea itself."

The clay is famous for its porosity—it's unglazed, so it absorbs the tea's oils and flavours over time. This is why tea lovers say its clay "remembers" the tea it has brewed. The tea pot represent the many conversations of their friendship.

The teapot is not coated with glaze, so the clay is exposed and porous. Absorbs flavour: Over many uses, the pot absorbs the tea's aroma and oils. One tea per pot: Traditionally, the teapot is used for only one type of tea (e.g., only oolong, or only pu'er). Mixing teas would muddle the flavour. 

Seasons over time: The pot develops a patina—a soft sheen—and the tea brewed in it becomes richer. No soap, no scrub: You never wash it with soap. Just rinse with hot water and wipe gently. Thicker walls: Retains heat well, ideal for oolong or pu'er.

Small size: Typically 100–200ml, designed for multiple short infusions in gongfu tea. Top handle or no handle: Often held by the lid or the body, not a side handle like Japanese teapots.

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