SILINE Yixing Zisha Fanggu Teapot

Yes — reviewers confirm the lid forms an airtight seal, which is an important quality marker for any Yixing-style teapot. A good seal helps retain heat during steeping, which is especially important in gongfu brewing where you're doing short, concentrated infusions. You can test this yourself: put the lid on, cover the air hole on top with your finger, and try to pour. If the seal is good, little to no water should come out. This is one area where the SILINE performs well despite being a commercial-grade piece.

The pour is one of this teapot's genuine strengths. Multiple reviewers specifically call out the smooth, splash-free pour, which matters more than you might think in gongfu brewing. When you're pouring into small tasting cups or a fairness pitcher, a clean stream without dripping or splashing means better control and less mess. The 8.8 oz capacity also means you can empty the pot in a reasonable time, which prevents over-steeping your leaves between rounds.

This is actually a known weak point. The built-in filter has only 7 holes, and reviewers report that flat leaves — like fuding shou mei (a white tea) — tend to clog the spout. If you primarily drink flat-leaf teas, you might want a teapot with a ball filter or more filter holes. This pot works much better with rolled teas (ball-rolled oolongs, for example) or broken/compressed teas like pu-erh, where the leaf pieces are compact enough not to block the filter.

There have been some reports. At least one reviewer noted hidden defects in the clay that only became visible after thermal stress — specifically after sanitizing the pot with hot water. This is worth knowing because it means the teapot might look perfect out of the box but develop visible issues with use. The good news is that reviewers also note excellent customer service and a solid refund policy if you do run into problems. As a practical tip, do a thorough seasoning (slow, gentle heating) when you first get the pot — this gives the clay a controlled thermal test before you commit to building a patina with months of tea brewing.

To dedicate this pot to pu-erh, start by gently rinsing it with warm water — no soap, ever. Then gradually bring a pot of water to a boil with the teapot submerged (start with cool water so the temperature rises slowly, avoiding thermal shock). After about 20 minutes, remove and let it cool naturally. Next, brew a strong batch of the specific pu-erh you plan to use regularly and let the teapot soak in it for several hours or overnight. Repeat this a few times over the first week. Reviewers confirm that this pot develops an attractive patina with seasoning, and since pu-erh (especially aged sheng) is one of the teas this pot works best with, it's a natural pairing.

Before your first brew, you'll want to season the SILINE Fanggu. The traditional method is to gently boil it in water for about 20 minutes to open up the clay's pores, then soak it in a brewed batch of the tea you plan to dedicate it to. One important note from reviewers: hidden defects in the clay can sometimes only appear after thermal stress, so take the seasoning process slowly — don't shock it with extreme temperature changes. Use gradually heated water rather than dropping a cold pot into boiling water. After seasoning, never use soap on it — just rinse with hot water. The clay will absorb tea oils over time, and that's exactly what you want.

Yixing teapots are designed for gongfu-style brewing — small amounts of leaf, short steep times, multiple infusions. With the SILINE Fanggu's 8.8 oz capacity, you'd typically use about 5-8 grams of tea, fill with hot water, and steep for just 10-30 seconds on your first infusion, gradually increasing time with each round. Pour smoothly into a fairness pitcher or directly into cups — reviewers praise this pot's splash-free pour. The key rule: dedicate the pot to one type of tea. Since the clay absorbs flavors, you don't want your pu-erh pot tasting like jasmine. Reviewers specifically recommend this one for oolong (both ball-rolled and white tip) and pu-erh (especially aged sheng).

Zisha (purple clay) teapots are prized because the clay is naturally porous — it absorbs the oils and flavors of your tea over time, building a patina that enhances future brews. With the SILINE Fanggu specifically, reviewers confirm it develops an attractive patina with regular seasoning. The airtight lid seal helps retain heat during steeping, and the pour is smooth with no splashing, which matters when you're doing gongfu-style brewing with small cups. One fascinating thing reviewers mention is that the teapot seems to 'choose' certain teas — it performs noticeably better with some types than others, which is actually a well-known characteristic of Zisha clay absorbing and complementing specific tea profiles.