I remember my first Yixing teapot vividly. It was a beautiful, deep reddish-brown clay piece, a gift from a well-meaning friend who simply said, “This is for serious tea!” I, being an enthusiastic but somewhat naive tea drinker at the time, thought, “Great! I’ll use it for everything!” So, I brewed a bright, grassy Sencha in it one morning, then a rich, malty Assam in the afternoon, and later that week, a fragrant, floral Tie Guan Yin. Each time, I’d meticulously wash it out, thinking I was doing everything right. But something felt… off. The tea wasn’t quite as vibrant as it should be, and the pot itself seemed to carry a confusing medley of faint, ghost-like aromas. It was like a well-intentioned pot trying to be a chameleon, but only managing to be a muddy brown. It took a kind, seasoned tea master to gently explain to me that my beautiful Yixing was confused, its porous clay absorbing every conflicting note I threw its way. That’s when I truly started to understand the magic, and the specific needs, of a Yixing teapot.
So, what tea is best for a Yixing teapot? The most concise and precise answer is: Teas with dark, rich, and consistent flavor profiles that benefit from gradual flavor enhancement and the pot’s unique seasoning process, primarily aged Pu-erh (both Sheng and Shou), dark roasted Oolongs (like Wuyi Yancha or Phoenix Dancong), and certain robust black teas (like Dian Hong or Keemun). The key is to dedicate one pot to one type, or at least one *category*, of tea to allow the clay to properly “season” and enhance that specific tea’s character over time.
The Magic of Yixing Clay: Why Specific Teas Matter
Understanding why certain teas are ideal for a Yixing teapot begins with appreciating the clay itself. Yixing teapots, hailing from the city of Yixing in Jiangsu Province, China, are renowned for their unique, unglazed Zisha clay. This isn’t just any clay; it’s a micro-porous material, rich in various minerals like iron, quartz, and mica, which give it exceptional properties that influence the tea-drinking experience.
Unlike ceramic or porcelain teapots, Yixing clay is porous. Imagine millions of tiny, interconnected air pockets within the clay. When you brew tea, these pores subtly absorb the tea’s oils, aromas, and flavors. This absorption is a double-edged sword: it means the pot can “remember” the teas it’s brewed, slowly developing a patina and an internal seasoning that can profoundly enhance subsequent brews of the *same* tea. This phenomenon is why a well-seasoned Yixing pot is often described as having an “inner wisdom” or a “soul.” Over time, the pot itself starts to impart a gentle sweetness and depth to the tea, smoothing out rough edges and enriching its aroma. It’s a living vessel, continually evolving with each brew.
The mineral content of the clay also plays a role. Different types of Yixing clay (like Zisha, Zhuni, Duanni) have slightly varied mineral compositions, which can subtly affect the tea’s taste, often softening the water and bringing out specific notes. This intricate interaction is why Yixing pots are considered investments for serious tea aficionados – they don’t just hold tea; they transform it.
The “One Tea, One Pot” Golden Rule
Given the porous nature of Yixing clay, the most fundamental principle in Yixing teapot care and tea pairing is the “one tea, one pot” rule. This isn’t just a quaint tradition; it’s a practical necessity rooted in the clay’s absorptive qualities. If you brew vastly different teas in the same pot, as I foolishly did in my early days, the clay will absorb conflicting flavors and aromas. The result is a muddled mess, where the subtle nuances of each tea are lost, and the pot itself never truly develops a consistent, beneficial seasoning.
Think of it like a seasoned cast-iron skillet. You wouldn’t cook fish in it one day and then try to bake a delicate cake in it the next, expecting the cake to taste purely of sugar and vanilla, would you? The flavors linger. Similarly, a Yixing pot dedicated solely to, say, aged Pu-erh will slowly become imbued with the earthy, sweet, and rich characteristics of that Pu-erh. With each subsequent brewing, the pot will contribute to the tea’s body, aroma, and mouthfeel, enhancing its natural profile. This is the true artistry of Yixing: allowing the pot to become an extension of the tea itself.
Now, “one tea” doesn’t necessarily mean one specific brand or batch. It often refers to a particular *category* or *type* of tea with a similar flavor profile and oxidation/roast level. For instance, you could dedicate a pot to all dark roasted oolongs, or to all raw (Sheng) Pu-erh. The goal is consistency in flavor absorption.
Matching Tea Types to Yixing Clay: A Deeper Dive
While the “one tea, one pot” rule is paramount, different Yixing clay types can also lend themselves better to certain tea categories. It’s not a hard-and-fast rule, as personal preference always plays a significant role, but experienced tea drinkers often notice subtle differences.
Understanding Key Clay Types
- Zisha (Purple Clay): This is the most common and widely recognized Yixing clay. It comes in various shades of reddish-brown to purple. Zisha is known for its excellent breathability and ability to develop a beautiful patina over time. It’s truly versatile.
- Zhuni (Red Clay): Characterized by its vibrant reddish-orange hue, Zhuni clay is typically denser, has finer pores, and often feels smoother. It shrinks significantly during firing, making it challenging to work with. Zhuni is often praised for enhancing the aroma of tea.
- Duanni (Yellow/Green Clay): This clay ranges from yellowish to light brown or even greenish. Duanni is often less porous than Zisha but still performs wonderfully. It’s sometimes blended with other clays.
- Benshan Lüni (Green Clay): A rarer, light greenish-yellow clay, known for its delicate nature and ability to bring out sweetness in certain teas.
Specific Tea Recommendations and Why They Excel in Yixing
Alright, let’s get down to brass tacks. Based on the principles of Yixing clay’s porosity and the “one tea, one pot” philosophy, here are the tea types that truly shine when brewed in a dedicated Yixing teapot.
Aged Pu-erh (Sheng & Shou)
This is, arguably, the reigning champion for Yixing teapots. Both raw (Sheng) and ripened (Shou) Pu-erh teas are fermented, often aged, and possess complex, earthy, woody, and sometimes sweet or floral notes. They are robust and forgiving, making them perfect candidates for seasoning a pot.
- Why it works: Pu-erh teas, especially aged ones, have rich, dark, and deep flavors that the Yixing clay readily absorbs. The clay helps to smooth out any bitterness or astringency, enhancing the tea’s inherent sweetness and body. Over time, a Pu-erh dedicated pot will become infused with the tea’s essence, creating a harmonious brewing environment that makes each subsequent brew even better. I’ve found that my Shou Pu-erh pot, after years of use, lends an incredible velvety texture and deep, chocolatey notes to even young Shou. It’s a profound transformation.
- Clay pairing: Zisha is an excellent all-rounder for Pu-erh. Some enthusiasts prefer Zhuni for Sheng Pu-erh, believing it amplifies the complex aromas, while others find Duanni great for Shou Pu-erh due to its ability to mellow the earthy notes.
Dark Roasted Oolongs
Oolong teas, particularly those with a heavy roast, are another phenomenal choice. Think of Wuyi Yancha (Rock Oolongs) like Da Hong Pao, Rou Gui, or Shui Xian, and heavily roasted Phoenix Dancong (Fenghuang Dancong).
- Why it works: These oolongs boast incredibly complex profiles with notes of minerals, charcoal, stone fruit, and often a lingering sweetness. The roast creates stable, rich flavors that are perfectly suited for Yixing clay. The pot helps to mellow any harshness from the roast, further developing the tea’s unique mineral qualities and enhancing its ‘yan yun’ (rock rhyme) character. The clay seems to round out the sharp edges, presenting a softer, yet still powerful, taste experience. My personal Da Hong Pao pot has a subtle sweetness now that truly elevates the tea’s inherent rock mineral quality.
- Clay pairing: Zisha is superb here. Many also favor Zhuni for its aroma-enhancing properties, which perfectly complements the fragrant complexity of these oolongs.
Black Teas (Hong Cha) with Robust Flavors
While not all black teas are ideal, those with darker, richer, and less delicate profiles can be excellent. Consider Dian Hong (Yunnan Black Tea), Keemun, and even some Lapsang Souchong (if you’re okay with dedicating a pot to its smoky profile).
- Why it works: Teas like Dian Hong, with their malty, chocolatey, and sometimes fruity notes, benefit greatly from Yixing. The clay helps to smooth the texture, deepen the flavor, and bring out a richer, creamier mouthfeel. Keemun’s distinctive wine-like and floral notes can also be beautifully enhanced, gaining depth without losing their characteristic aroma. For Lapsang Souchong, a dedicated pot will absorb and amplify its unique smoky character, creating an incredible experience for lovers of this particular tea. However, be warned: that smoky flavor *will* stay in the pot forever!
- Clay pairing: Zisha is generally recommended for its balanced qualities. Duanni can also be a good choice, especially for bringing out the sweetness in certain Dian Hongs.
Teas Generally NOT Recommended for Yixing Teapots
Now, just as some teas are ideal, others are generally best kept away from your precious Yixing. This isn’t because they’re inferior teas, but because their delicate profiles don’t benefit from, and can even be harmed by, the Yixing’s unique properties.
Green Teas
- Why not: Green teas, such as Dragonwell (Longjing), Sencha, or Biluochun, are prized for their fresh, bright, grassy, sometimes vegetal or oceanic notes. They are minimally oxidized, and their flavors are often very subtle and crisp. A Yixing teapot’s porosity can easily “dull” these delicate flavors, absorbing their freshness and leaving the tea tasting flat or muted. Furthermore, the clay can quickly become stained by the vibrant green chlorophyll, making it harder to maintain a pristine aesthetic for the pot’s exterior, and potentially affecting subsequent brews with a lingering “green tea ghost.” Many traditional tea masters would emphatically tell you that Yixing is simply too heavy-handed for green tea’s lightness.
- Alternative: For green teas, porcelain or glass teapots are far superior. They are non-porous, don’t interfere with the tea’s natural flavor, and allow you to appreciate the beautiful liquor color.
White Teas
- Why not: White teas like Silver Needle (Bai Hao Yin Zhen) or White Peony (Bai Mudan) are even more delicate than green teas, with subtle floral, honey, or hay-like notes. They are minimally processed and rely on a clean, neutral brewing environment to truly shine. Just like green teas, a Yixing pot would likely overwhelm or absorb these subtle nuances, diminishing the tea’s inherent elegance. The clay’s interaction would often detract from the light, ethereal quality that makes white tea so special.
- Alternative: Glass gaiwans or teapots, or porcelain vessels, are the go-to for white teas.
Yellow Teas
- Why not: Yellow teas, such as Junshan Yinzhen or Mengding Huangya, are rare and delicate, known for their mellow, subtly sweet, and slightly toasty flavors achieved through a unique “smothering” (men huang) process. They share much of the delicacy of green and white teas, and thus, face the same challenges in a Yixing pot. The clay’s absorbency would likely strip away the nuanced flavors and aromas, rather than enhance them.
- Alternative: Porcelain or glass are ideal for yellow teas, allowing their unique character to be fully appreciated.
Heavily Scented or Flavored Teas
- Why not: Teas like Earl Grey (scented with bergamot oil) or jasmine-scented green tea, while delicious in their own right, are generally not suitable for Yixing. The strong, often artificial, scents and flavorings can easily permeate the porous clay and be incredibly difficult, if not impossible, to remove. You’d end up with a pot permanently smelling of bergamot or jasmine, rendering it useless for any other tea type and potentially tainting even future brews of the same flavored tea with an overwhelming, stale aroma. You want your Yixing to absorb the *natural* essence of tea, not added fragrances.
- Alternative: Use glass or porcelain for these teas.
Factors to Consider Beyond Just Tea Type
While the type of tea is paramount, several other factors influence the perfect Yixing pairing.
Oxidation Level
This is perhaps the most critical factor after the “one pot, one tea” rule. Teas with higher oxidation levels (dark oolongs, black teas, Pu-erh) tend to have more stable and robust flavor compounds that are less prone to being dulled by the Yixing clay. The clay can interact positively with these compounds, enhancing their depth and smoothing their character. Lower oxidized teas (green, white, yellow) are just too volatile and delicate for the Yixing’s embrace.
Roast Level
For oolongs especially, the roast level significantly impacts how well they perform in Yixing. Heavily roasted oolongs (like many Wuyi Yancha) develop rich, stable flavors that benefit immensely from the clay. The roast provides a backbone of flavor that the pot can work with, mellowing any harshness and bringing out deeper notes. Lightly roasted or unroasted oolongs, while delicious, might not interact with the Yixing in the same transformative way; they might even lose some of their vibrant freshness.
Age of Tea
This primarily applies to Pu-erh. Aged Pu-erh, both Sheng and Shou, has undergone significant changes in its flavor profile, developing depth, smoothness, and complex notes over time. These mature flavors are a perfect match for Yixing clay, which further enhances their character. Younger, very fresh Sheng Pu-erh, while often benefiting from Yixing, might still retain some sharpness that the clay can help to soften. However, the true magic unfolds with aged teas.
Your Personal Preference
At the end of the day, tea is a deeply personal experience. While there are generally accepted guidelines, your own palate is the ultimate judge. Experiment within the recommended categories to find what truly sings to you. You might find a specific black tea that you absolutely adore in a particular Yixing, even if it’s not the most conventional pairing. The journey of discovering your ideal combination is a significant part of the Yixing experience.
Pot’s Shape and Size
While not directly about *what* tea, the teapot’s physical characteristics can influence *how* a tea brews. Larger, rounder pots might be better for teas that expand a lot (like some oolongs), allowing the leaves to unfurl fully. Thicker clay walls tend to retain heat better, which is great for higher temperature brewing teas like Pu-erh. Thinner walls might be preferred for slightly less robust teas where excessive heat retention isn’t desired. It’s a subtle point, but one that seasoned tea enthusiasts often consider.
The Seasoning Process: A Journey, Not a Destination
Once you’ve chosen the perfect tea for your Yixing teapot, the journey of seasoning begins. This isn’t a one-time event but an ongoing relationship with your pot. A well-seasoned Yixing pot develops a beautiful luster, a smoother texture, and, most importantly, an internal “memory” of your chosen tea.
Preparing a New Yixing Pot (Kaipot – 开壶)
Before you even think about brewing your chosen tea, a new Yixing pot needs a proper “opening ceremony.” This process helps to remove any residual clay dust, manufacturing odors, and begins to prepare the clay for tea absorption. It’s crucial for establishing a clean slate.
- Rinse Thoroughly: Start by rinsing the pot, lid, and strainer with warm water inside and out. Use a soft cloth to gently wipe the surfaces.
- Initial Boiling (Optional but Recommended): Some tea masters recommend boiling the pot. Place the teapot (with lid off, or loosely placed) in a clean pot of water. Ensure the water completely covers the teapot. Bring to a boil and simmer for about 30 minutes to an hour. This helps to further remove impurities and open the clay’s pores. Let it cool completely in the water before removing. Repeat 2-3 times with fresh water if the pot has a strong clay odor.
- Tea Bath: Once the pot is clean and cool, brew a strong batch of the *exact tea* you intend to dedicate the pot to. Fill the Yixing teapot with these steeped leaves and hot water. Place the Yixing pot (with the lid on) into a larger clean pot, and then pour the hot, steeped tea from the larger pot over and around the Yixing teapot until it’s fully submerged. Let it sit, submerged in the tea, for several hours or even overnight. This begins the initial infusion of your chosen tea’s essence into the clay.
- Final Rinse & Dry: Remove the Yixing pot, discard the leaves, and rinse it with warm water. Allow it to air dry completely, upside down, without the lid on, to prevent mildew.
Ongoing Care and Maintenance for Seasoning
The true seasoning happens over hundreds, if not thousands, of brews. Every time you brew tea in your Yixing, you’re contributing to its unique character.
- Rinse with Hot Water: After each use, immediately rinse the pot thoroughly with only hot water. Never use soap or detergents, as these will strip away the accumulated tea oils and ruin the seasoning.
- Wipe & Polish: Gently wipe the exterior of the pot with a clean, soft tea towel while it’s still warm. This helps to distribute the tea oils that have leached to the surface, contributing to the development of a beautiful luster or “patina.” Many tea lovers will tell you that this act of polishing is almost meditative.
- Air Dry Completely: Always allow the pot to air dry completely, with the lid off or slightly askew, to prevent any musty odors or mold growth. Never store it with the lid tightly sealed when wet.
- Consistency is Key: The more consistently you brew your dedicated tea in the pot, the faster and more beautifully it will season.
Tips for a Harmonious Yixing Pairing
To ensure you get the most out of your Yixing experience, here’s a checklist of tips I’ve gathered over my own journey and from countless conversations with fellow tea enthusiasts:
- Commit to One Tea Category: This is non-negotiable. Choose Pu-erh, dark oolongs, or a specific robust black tea, and stick with it.
- Start with a Robust Tea: If you’re new to Yixing, starting with a medium-to-heavy roasted oolong or a ripe Pu-erh is a great way to kickstart the seasoning process without fear of overpowering delicate flavors.
- Invest in Quality Tea: A Yixing pot enhances tea; it doesn’t miraculously turn poor-quality tea into good tea. Use good quality leaves to ensure the best possible seasoning and flavor.
- Observe and Appreciate: Pay attention to how your tea evolves in the pot over time. Notice the changes in aroma, flavor, and mouthfeel. This journey is part of the pleasure.
- Handle with Care: Yixing clay, while durable, can be brittle. Avoid sudden temperature changes (e.g., pouring boiling water into a cold pot) and always handle your pot gently.
- Clean Gently, Never with Soap: Hot water and a soft cloth are all you need. Soap will ruin the seasoning and flavor absorption.
- Enjoy the Process: Brewing tea in a Yixing is an art form, a ritual. Don’t rush it. Savor each step.
Common Mistakes to Avoid
My early mistakes with my first Yixing were certainly not unique. Here are some pitfalls many beginners encounter:
- Using Multiple Tea Types: As discussed, this is the cardinal sin. It leads to flavor confusion and prevents proper seasoning.
- Using Soap or Detergent: A sure-fire way to strip away the valuable tea oils and seasoning your pot has built up. Once done, it’s incredibly difficult to fully recover.
- Leaving Wet Leaves in the Pot: Don’t leave spent tea leaves in the pot for extended periods. This can lead to mold, off-flavors, and staining. Empty, rinse, and air dry promptly after brewing.
- Storing in Airtight Containers: Yixing clay needs to breathe. Storing a dry pot in an airtight container can lead to stale odors. Let it air dry and store it in an open, clean space.
- Expecting Instant Results: Seasoning takes time. A Yixing pot doesn’t magically transform your tea overnight. Patience and consistent use are key to developing its full potential.
- Boiling a Seasoned Pot: While initial boiling can be good for a new pot, re-boiling a seasoned pot can strip away some of the accumulated tea oils and flavors, essentially “resetting” some of its seasoning.
My Own Journey and Learnings
I’ve been fortunate enough to amass a small collection of Yixing teapots over the years, each dedicated to a specific tea. My first “true” Yixing, after my initial mishap, was a small, unadorned Zisha pot that I dedicated solely to ripe Pu-erh. For months, I brewed nothing but Shou Pu-erh in it, religiously rinsing and wiping it after each session. Slowly, almost imperceptibly at first, I noticed a change. The tea, which was already good, began to taste smoother, with a noticeable sweetness emerging that wasn’t as prominent when I brewed it in porcelain. The pot itself developed a lovely sheen, a deep, resonant brown that felt incredibly soft to the touch. It was a tangible testament to the clay’s ability to absorb and enhance.
Later, I acquired a Zhuni pot, a vibrant red one, which I paired with a heavily roasted Wuyi Yancha. That pot, I’ve found, truly sings with those mineral-rich oolongs. It accentuates their characteristic “rock rhyme” and brings out an almost honeyed undertone. These experiences have taught me that a Yixing teapot isn’t just a brewing vessel; it’s a partner in the tea journey, evolving with you and your chosen leaf. It demands respect, patience, and dedication, but in return, it offers an unparalleled tea experience.
It’s an incredible feeling when you lift the lid of a well-seasoned Yixing pot, even before adding water, and you can smell the faint, beautiful aroma of the tea it has lovingly held for years. That, to me, is the ultimate reward.
Conclusion
Choosing the best tea for your Yixing teapot isn’t about finding a single “best” tea, but rather understanding the unique relationship between the porous clay and the tea’s characteristics. By dedicating your Yixing to a specific category of robust, consistent teas – primarily aged Pu-erh, dark roasted Oolongs, or certain flavorful black teas – you embark on a rewarding journey of seasoning and enhancement. This careful pairing allows the teapot to develop its full potential, becoming a cherished tool that not only brews tea but also actively improves it, bringing out deeper flavors, richer aromas, and a smoother mouthfeel. It’s a commitment, yes, but one that promises a truly elevated tea experience, sip after mindful sip.
Frequently Asked Questions About Yixing Teapots and Tea Pairing
Can I use different teas in my Yixing pot if I clean it really well?
This is a common question, and the answer, from the perspective of Yixing tradition and optimal tea experience, is generally no. While you can certainly rinse your Yixing pot with hot water until it appears clean, the microscopic pores of the clay will retain residual flavors and aromas from previous brews. Unlike non-porous materials like porcelain or glass, Yixing clay actively absorbs these essences.
If you brew a dark roasted oolong, then thoroughly rinse the pot, and then brew a ripe Pu-erh, the ripe Pu-erh will likely pick up subtle notes of the oolong, creating a muddled and less pure flavor profile. The “one tea, one pot” rule exists precisely because you want the pot to build up a consistent, complementary seasoning that enhances, rather than confuses, the specific tea it is dedicated to. Using different teas prevents this beneficial seasoning from developing and can even create unpleasant, conflicting tastes over time.
How do I “season” a new Yixing teapot?
Seasoning a new Yixing teapot, often referred to as “Kaipot” or “opening the pot,” is a ritualistic and important process. It prepares the pot for brewing by cleaning out any residual clay dust or manufacturing odors and begins the absorption of your chosen tea’s essence.
A typical Kaipot process involves several steps: First, thoroughly rinse the pot with hot water. Some enthusiasts then suggest a gentle boil: submerge the pot (without the lid sealed) in a clean pot of water, bring to a boil, and simmer for 30 minutes to an hour. This helps open the pores and release impurities. After cooling, the crucial step is the “tea bath.” Brew a strong batch of the exact tea you intend to dedicate the pot to. Fill your Yixing with these leaves and hot water, then place the entire Yixing pot into a larger pot and pour the steeped tea liquor over it until it’s fully submerged. Let it soak for several hours or overnight. Finally, remove, rinse with hot water, and allow it to air dry completely. This initial infusion kickstarts the seasoning process, which then continues gradually with every subsequent brew.
What about green tea in Yixing? Isn’t it just a teapot?
While a Yixing teapot is indeed a vessel for brewing tea, its unique porous nature makes it fundamentally different from a standard ceramic or glass teapot. Green teas, prized for their fresh, bright, and often delicate grassy or vegetal notes, are simply too subtle for the Yixing’s absorptive qualities.
The Yixing clay would readily absorb the delicate flavor compounds of green tea, often dulling its vibrant character and leaving the brew tasting flat or muted. Furthermore, the chlorophyll in green tea can stain the clay, potentially leading to an unsightly appearance and lingering “green tea ghosts” that could interfere with future brews, even if you were to dedicate the pot solely to green tea. For these reasons, tea connoisseurs almost universally recommend porcelain or glass teapots for green teas, as their non-porous surfaces allow the tea’s true, unadulterated flavor to shine through.
Does the age of my Yixing teapot matter for tea pairing?
The age of your Yixing teapot matters significantly, though perhaps not in the way you might initially think. For new teapots, the “Kaipot” or opening ceremony is essential to remove residual odors and prepare the clay. However, it’s a *seasoned* Yixing teapot, one that has been used consistently with a single type of tea over many years, that truly unlocks its potential.
An older, well-seasoned Yixing pot has accumulated layers of tea oils and essences within its porous clay, developing a rich internal patina. This seasoned clay actively contributes to the brewing process, enhancing the aroma, smoothing the flavor, and improving the mouthfeel of the dedicated tea. This means an aged, well-used pot will often outperform a brand-new one in terms of flavor enhancement for its specific tea. The age itself isn’t the magic, but rather the cumulative history of consistent brewing with a single tea that the age represents.
Is there a “best” type of Yixing clay for a beginner?
For a beginner, the “best” type of Yixing clay is often a versatile and forgiving one that allows you to easily learn the ropes of seasoning and care. Generally, a good quality Zisha (purple clay) teapot is an excellent starting point. Zisha is the most common and widely available type of Yixing clay, known for its balanced porosity and ability to beautifully season with a variety of darker teas.
Zisha teapots are typically less temperamental during the seasoning process compared to finer, denser clays like Zhuni, which can be more sensitive. They also tend to be more robust, handling variations in brewing temperature well. Focusing on a well-crafted Zisha pot for your first Yixing allows you to concentrate on the crucial “one tea, one pot” principle and the joy of watching your teapot develop its unique character, without worrying about the more nuanced characteristics of rarer or more delicate clay types. Many seasoned tea lovers, myself included, started with Zisha and still cherish their Zisha pots.