Liang Baobao Xishi Zisha Clay Teapot

It's actually one of the better entry points into Yixing clay brewing. The built-in filter means you don't need to buy a separate strainer for loose leaf tea, and the 9oz size is forgiving — it's larger than a traditional tiny gongfu pot, so you're not locked into micro-brews. The price is accessible compared to artisan Yixing pots that can run hundreds of dollars. Reviewers who are happy with it praise the beautiful appearance, solid construction, and good heat retention. Just be aware that as a budget Yixing pot, quality control can be inconsistent — the lid fit and pouring precision aren't always perfect.

It depends entirely on how you brew. For gongfu-style brewing — which is what this Xishi shape is designed for — 9oz is actually on the larger side. Traditional gongfu pots are often 3-5oz. So if you're doing short, multiple infusions, 9oz gives you a generous single cup each pour. However, if you're used to Western-style brewing where you make a big pot and pour multiple cups, 9oz will feel very small. This pot is really designed for one person enjoying a focused tea session, not for serving a group.

No — this is a steeping vessel, not a kettle. Despite the word 'kettle' in the product name, you should never put this Zisha clay pot directly on a stove or heat source. Boil your water separately in a kettle, then pour it into the teapot for brewing. Putting Zisha clay over direct heat can crack the pot. One reviewer actually reported a microcrack developing after first use, which may have been related to thermal shock from water that was too hot. Let your boiled water cool for 30 seconds to a minute before pouring it in, especially during the first few uses while the clay is still new.

The built-in filter is one of this pot's most practical features, especially for beginners who don't have a full gongfu tea setup. It catches loose leaves as you pour, so you don't need a separate strainer or infuser basket. For standard loose leaf teas — oolongs, black teas, pu-erh — it works well. Very fine teas like some Japanese greens or rooibos might have small particles slip through, but for the types of tea most commonly brewed in a Yixing pot, the filter does the job.

Zisha clay is porous, which means it absorbs tea flavors over time — that's why most Yixing enthusiasts dedicate each pot to one type of tea. This pot's good heat retention makes it especially well-suited for teas that benefit from higher temperatures and longer steeping: oolongs, pu-erh, and black teas are classic choices. Reviewers confirm it makes a great cup of tea and works well for long steeping. The 9oz capacity is also practical for single-cup sessions with these heartier tea types. Lighter teas like green or white can work too, but many tea drinkers prefer glass or porcelain for those to preserve their delicate flavors.

The biggest practical differences are heat retention and flavor development. Reviewers specifically note this Zisha clay pot keeps tea warm longer than glass teapots. Over time, the porous clay also seasons — it absorbs tea oils and subtly enhances future brews, which glass and glazed ceramic never do. The trade-off is that glass and ceramic are more forgiving: they're easier to clean, you can switch between tea types freely, and you don't get the pouring quirks some reviewers mention with this pot. If you want a dedicated tea-brewing ritual and don't mind a slight learning curve, Zisha clay adds something special. If you want versatility and simplicity, glass or ceramic might suit you better.

The golden rule with Zisha clay: never use soap or detergent. The porous clay will absorb it and taint every future brew. After each use, simply rinse the pot with hot water and dump out the spent leaves. Let it air dry with the lid off — reviewers note this pot dries quickly, which is actually a good sign of quality Zisha clay. Over time, you'll notice the clay developing a subtle sheen and richer color as it seasons. That's the patina building up, and it's exactly what you want. Store it in a well-ventilated spot, not sealed in a cabinet where moisture could cause issues.

Gongfu brewing with this pot is straightforward. Use a higher leaf-to-water ratio than Western brewing — roughly 5-7 grams of tea for the 9oz capacity. Pour hot water over the leaves, and do short steeps starting at around 10-15 seconds, gradually increasing with each infusion. The built-in filter catches loose leaves as you pour. The Xishi shape is traditional for gongfu and the clay's heat retention means your tea stays warm throughout the session. One practical note: several reviewers mention the spout drips a bit when pouring, so pour decisively rather than slowly to minimize dripping, and keep a tea towel handy.

Before your first brew, you'll want to season the pot. Rinse it thoroughly with hot water — no soap, ever — to wash away any clay dust. Then fill it with hot water and let it sit for 15-20 minutes. Some people like to do a sacrificial brew with the same type of tea they plan to dedicate the pot to, letting it steep and then discarding the liquid. This starts the seasoning process where the clay absorbs tea oils. One thing to note: a reviewer mentioned developing a microcrack after first use, so inspect your pot carefully before and after seasoning, and start with water that's just off the boil rather than at a full rolling boil.

When choosing a Yixing pot, think about what tea you'll brew (this Xishi shape is a classic all-rounder for gongfu), the size you need (this one is 9oz, which is on the larger side for gongfu but perfect for single-cup brewing), and your budget. This Liang baobao pot is a good starter choice because it has the traditional Xishi shape, genuine Zisha clay, and a built-in filter for convenience. The main things to watch for at this price point are fit and finish — some reviewers had great experiences with beautiful, well-made pots, while others received ones with loose lids or minor chips. If you're serious about gongfu brewing and want guaranteed quality, consider spending more on a verified artisan pot.

The Xishi shape is one of the most classic and beloved Yixing teapot forms, named after Xi Shi, one of ancient China's legendary beauties. It's characterized by its round, full body, short spout, and graceful curves. Beyond aesthetics, the round shape is functional — it gives tea leaves plenty of room to expand and circulate during steeping, which helps extract flavor evenly. This Liang baobao pot follows the traditional Xishi proportions, and reviewers consistently praise its beautiful appearance. It's a shape that works well across many tea types, making it a versatile choice for your first Yixing pot.