The teapot is breathable, and it is not easy to spoil the tea taste, nor will it spoil in summer. If you don't use it for a long time, it won't smell. Just store the boiling water first, pour it out immediately, and then soak it in cold water to wash it, and your vitality will be restored, and the tea will still taste the same.
The sand pot can absorb tea juice, and the inner wall of the pot is not brushed, so there is no odor when making tea. After long-term use, the wall of teapot accumulates "tea rust", which makes the empty teapot full of boiling water, which is related to the porosity of teapot embryo, which is the unique quality of teapot.
The teapot has good cold and hot mutation performance. In cold winter, boiling water is injected into the teapot, which will never burst because of sudden temperature change. At the same time, the heat transfer of sand is slow, so it won't be hot after making tea. And it can be cooked and heated on slow fire without being cracked by fire.
The longer the purple sand is used, the brighter the color of the pot body will be and the charm will be Wen Ya. The teapot has been used for a long time, and its body will become smoother and more lovely because of touching and wiping. Therefore, Long Wen said in Tea Story: "Love is like the apple of your eye." Used for a long time, it looks like purple jade outside and Yun Lan inside. "Yangxian Tea Pot System" says: "When the pot is used for a long time, you can see the spontaneous dark light when you wash your mouth. " .
According to scientific analysis, the teapot does retain the original flavor of tea soup, can absorb tea juice, and has the characteristics of cold and heat resistance. To sum up, purple sand pottery has five characteristics:
First, Zisha pottery is a kind of pottery made of sand, which neither captures the aroma of tea nor the taste of boiled soup, so it is used to make tea with both color and flavor.
Second, the sandy teapot can absorb the tea juice and make the "tea rust" accumulate in the corner for a period of time, so there is tea fragrance when boiling water is injected into the empty pot.
Third, it is easy to wash. If you don't use it for a long time, it will inevitably smell. You can make tea with boiling water two or three times, then pour cold water, and then make the same original tea.
Fourth, it has strong adaptability to sudden changes in heat and cold. In the cold winter, the injected boiling water will not burst due to the sudden change of temperature; Moreover, the heat transfer of sand is slow, and it is not hot whether it is lifted or held.
Fifth, purple sand pottery is resistant to burning, and it is not allowed to explode on a warm fire in winter. It is no accident that Su Dongpo made tea with a teapot made of purple sand pottery, and there was a poem "The bamboo stove relaxed the wind and lifted the pot to shout". This is why people who pay attention to tea drinking at all times and in all countries especially like to use teapots.
The raw materials of clay in teapot are purple mud, green mud and red mud, commonly known as "rich man". Because it is produced in Yixing, Jiangsu, it is called Yixing Zisha. According to legend, on the streets of Yixing in ancient times, one day a monk suddenly peddled along the street: "Sell rich soil! Who buys rich soil? You can make a fortune if you buy it. " Hence the name. The so-called relying on mountains to eat mountains, relying on soil to eat soil. Yixing purple sand has nurtured generations of skilled craftsmen for thousands of years, so that when it comes to teapot, we immediately associate it with Yixing. It is unknown whether Yixing made the teapot or Yixing made the teapot. Purple clay was originally buried deep under the rock layer and distributed between the mud layers of nail mud. The thickness of the seam is about tens of centimeters to one meter, and the chemical composition is iron-containing clay siltstone. The main mineral composition of purple mud is hydromica, which contains different amounts of kaolinite, quartz, mica and iron. The process of making the clay of the teapot is as follows: the purple mud mined from the ore bed is commonly called raw mud. The massive rock is weathered in the open air to loosen it, and then it is initially crushed and crushed, and it is screened by air supply according to the number of particles required by the product. The screened mud ash is stirred into a mud block by a blender, then accumulated and aged, and then the mud is vacuum kneaded to make it into cooked mud, which is used for making blanks. In the process of refining and preparing purple clay, the water quality used is very particular. The quality of water will directly affect the quality of products. Purple sand has good plasticity, high green body strength and low shrinkage when it is dried and fired. In order to enrich the appearance color of purple sand and meet the requirements of process change and production design, technicians boldly carried out technological innovation, mixed several kinds of clay in different proportions, added a proper amount of metal oxide colorant to clay, and controlled the temperature and atmosphere in the kiln. The products after firing are colorful, purple but not beautiful, red but not bright, green but not tender, yellow but not tender, or gray but not black. The color of purple sand ware, like the color dyed on wool textiles, is calm but not angry; Careful observation shows that all kinds of mud colors are wrapped in white sand, such as silver powder shining, which is a reflection of light, like pearls. Sometimes it is more eye-catching in silt and coarse mud sand or steel sand. In recent years, the red and bronze cover stickers with natural luster have been successfully trial-produced, creating a new look of clay sculpture decoration. The teapot is not necessarily purple. After firing at high temperature, it presents a variety of strange colors, such as vermilion, bordeaux, copper, begonia, iron gray lead, sunflower yellow, dark green, indigo and so on. The teapot is not glazed, but it is better than glazed, and its color changes are strange and rich. Such as vermilion purple, durian skin, bean green, begonia red, flashing color and so on, are all natural primary colors, simple and rich, simple and lovely. After firing, the heat preservation and air permeability of the teapot are very ideal, and it is an ideal instrument for making tea. It is not an exaggeration to call it "the best tea set in the world" in society.
Second, the rise of the teapot is closely related to the Chinese nation's tea drinking atmosphere, which promotes each other and spreads as an eternal story. China people's habit of drinking tea is said to have started from Shennong. "Shennong tasted a hundred herbs and met 72 poisons every day, and he got tea (that is, tea) and solved it." In the Tang Dynasty, Lu Yu summed up the theory of tea drinking and wrote The Book of Tea, which was honored as "Cha Sheng" by later generations. Practice is the forerunner of theory, and the appearance of Tea Classic indicates that China people have a fairly high rational understanding of tea. Tea ceremony flourished in the Tang Dynasty, and the Japanese "tea ceremony" was to learn and accept the tea culture of the Tang Dynasty in China. Different from the tea-making methods since Ming and Qing Dynasties, the tea-drinking methods in Tang and Song Dynasties were boiling tea, brewing tea and frying tea. We can get a general understanding of tea-making utensils and drinking methods in the Tang Dynasty from the "Lu Tong Tea-making Map" by Qian Xuan, a great painter in the Song Dynasty. Lu Tong is a famous prime minister. He used to live in seclusion in Dongshan and grow tea in Yinshan. Throughout his life, he always paid attention to tea tasting. It can be seen from the painting that a long pot is being cooked in front of the stove, and the beam-lifting pot on the ground should be used to fetch water. I made more tea and fanned the fire with a fan. Obviously, I want to make the fire stronger. It's a pity that Qian Xuan didn't depict the scene where the flame was excited by the wind, otherwise the painting would be more exciting and vivid. Pi Rixiu, a great poet, once wrote a poem about this: "The Prime Minister wanted to make tea, but it was too late for the county magistrate to urge him to make tea. Wu Jun went to the country for three thousand miles. Don't laugh at Yang Fei's love for litchi. " The poet compares Lu Tong's love for tea with Yang Guifei's love for litchi, which is really humorous and subtle! Why should tea in Tang and Song Dynasties be boiled, not brewed? There is really some knowledge in it. According to historical records, the tea people drank in the Tang and Song Dynasties was called tea cake and tea pill, which was similar to today's Tuo tea, not loose tea. Because tea cakes and balls are baked and must be ground when drinking tea, they need to be cooked on the stove for a certain period of time, which is a bit like making coffee today. Drinking tea became more popular in the Song Dynasty. Wu's "Journey in a Dream" describes the lives of ordinary people in Hangzhou, saying: "People's daily necessities and vinegar tea. Call it eight things. " Tea has become an indispensable necessity for every family. However, literati are more particular about drinking tea. Ouyang Xiu, Mi Fei, Mei, Cai Xiang, Su Dongpo and other great writers all left some famous tea-chanting articles and sentences. Among them, Mei's poem "Little Stone Cold Spring Leaves First Taste, New Purple Mud Pan Chunhua" is a masterpiece of the ages, which is about making tea with purple clay pots. Of course, Su Dongpo is the most exquisite and creative person. He concluded that "living water should still be cooked with living fire, fish should be touched to find stones, and there should be deep feelings." Stir-fried tea with running water and deep water will taste extraordinary and be more pure and clear. Great changes have taken place in the method of drinking tea in Ming Dynasty. In the Tea Record written by Bird on 1595, the process of making tea is introduced in detail: "When the soup is ripe, scoop it up, first pour it into several pots, remove the cold air of the soup, pour it out, and then pour it. The amount of tea should be appropriate and not wrong ... After two pots, use cold water and soup base to make the pot cool and clean. This is no different from today's tea making method. When making tea evolved into making tea, the quality requirements for teapots were relatively high. Through thousands of years of practice, it is found that making tea with teapot is meaningful and mellow. Because the teapot can absorb tea juice, the longer it is used, the better the taste of tea. As a result, the teapot came into being, and the masters, famous artists and masters who made the teapot stepped onto the front desk of history one by one. Their names and achievements are intertwined with the rise and fall of teapots.
It is generally believed that the founder of teapot is Zheng De in Ming Dynasty-Gong Chun in Jiajing period. "I studied under Zuquan Shigong, studied in Nanshan, and brought a boy's name for Spring. I saw the natives make jars out of mud, which is as clear as a pot, very beautiful and lovely. The so-called pot is spring. " (Wu Meiding: "Preface to Yangxian Porcelain Pot") At that time, people praised "deep chestnut color, such as ancient and modern iron, and fat Zhou Zheng." Just 12, let people see its pot. Unfortunately, there are no spring pots in sight now, and most of the spring pots in circulation are imitations. A copy of Gu Jingzhou, a contemporary Yixing Zisha master, costs about HK$ 200,000, which shows how precious the artistic value of Kaichun pot is. Gong Chunchuan Shi Dabin Li Zhongfen. Together with Xu Youquan, a disciple of Shi Dabin, he was called the "three outstanding figures" of purple sand in Ming Dynasty after Wanli. Shi Dabin's teapot is elegant and refined, and its shape is smooth and smart. Although it does not pursue exquisite carving, it is ingenious, simple and elegant and wonderful. In his later years, Xu Youquan lamented: "My essence is not timely (Shi Dabin's rough)." Xu Youquan, with exquisite craftsmanship, is good at making ancient bronzes into teapot. Gu Zhuo is solemn, simple and energetic. Legend has it that Xu Youquan worshipped Shi Dabin as a teacher in his childhood and asked the teacher to knead a mud cow for him, but he refused. At this moment, a real cow passed by the house. Xu used his quick wits, grabbed a handful of mud, ran outside and squeezed it at the real cow, praising it greatly. He felt very talented, so he gladly gave it all his unique skills. Later, he really became a family. The above four people are the first masters of teapot. The second master of teapot was Hehui in the early Qing Dynasty. Chen Mingyuan put chestnuts, walnuts, peanuts, water chestnuts, arrows and water chestnuts into the pot. He is good at carving, accumulating flowers and mud, making the shape of teapot more vivid, vivid and lively, and turning the traditional teapot into a vibrant sculpture art, full of vitality and vitality. At the same time, he also invented the stamping form of the pot bottom and lid, which formed a fixed technological procedure in the Qing Dynasty, which had a great influence on the development of teapot. Because of Chen Mingyuan's exquisite works, he became famous for a while, and a large number of imitations and fakes appeared. Mr. Gu Jingzhou said that he had only seen a few genuine products in the half century from youth to old age, and collectors should be especially careful not to be deceived. Hui Chenmeng during the Apocalypse and Chongzhen in the late Ming Dynasty was good at making small pots and winning big pots with small pots. Chen Meng's pot is carved with a bamboo knife, and the "Yonglin" seal on the lid of the pot is a fine product. The third masters of teapot were Chen Hongshou and Yang Pengnian during Jiaqing and Daoguang periods in the middle of Qing Dynasty. Chen Hongshou was a famous painter and seal engraver in the middle of Qing Dynasty. Art advocates innovation. He advocates that "poetry, painting and calligraphy don't have to be very homely", but you must see "the interest of nature". He integrated this artistic concept into purple sand pottery. The first contribution is to combine poetry, calligraphy and painting with pottery in zisha pot, and write poetry and sculpture on the pot with a bamboo knife. The second contribution, with his own talent, he improvised many novel styles of teapot at will, which brought great vitality to the innovation of teapot. His cooperation with Yang Pengnian is exemplary. What we are seeing now is the teapot made in Jiaqing period. The handle and bottom of the teapot are printed with the words "Peng Nian" or "Amantoshi", both designed by Chen Hongshou and made in Yang Pengnian. Later, people called it "Mansheng Pot". Chen Hongshou makes Zisha pottery more cultured. Although the production technology is not as exquisite as that in the middle of Ming Dynasty, it has a great influence on later generations. Yang Pengnian pioneered a new technology of pinching the mouth. He doesn't need a mold, but he pinches it by hand, which is quite interesting. After Qianlong, with the decline of the Qing Dynasty, the production of teapot became more and more depressed. It is worth mentioning that Shao Daheng is a master of later generations, while Shao Youlan, Shao Youting, Jiang, Cheng Shouzhen and others are inferior. More is conformism, less innovation, and the production process is more and more sloppy. Mr Gu Jingzhou, a contemporary master of purple sand, was the first person to introduce him. Gu Lao devoted himself to purple sand pottery for more than 60 years, with remarkable achievements and great fame. Others are Zhu Kexin, Gao Haigeng, Pei Shimin, Wang Yinchun, Wu Yungen, Xu Xiutang, Li Changhong, Shen Mihua, Gu Shaopei, Wang Yinxian, Lv Yaochen, Xu Hantang and Jiang Rong. , but also have their own unique skills and expertise, these are temporary gifts.