YXHUPOT Dragon Tortoise Zisha Clay Gongfu Teapot

Yes, and reviewers of this pot confirm it. Zisha clay is porous, so it gradually absorbs the oils and essence of the tea you brew in it. Over weeks and months of use, the clay develops a seasoning that subtly enhances your tea's flavor profile. Buyers specifically note that the clay adds a pleasant taste and reduces aftertaste compared to glass or ceramic. This is why experienced tea drinkers dedicate one Yixing pot to one type of tea — the pot literally becomes tuned to that tea. It's one of the genuine advantages of clay over other materials, not just marketing.

It's actually a great entry point. The forgiving clay keeps tea warm even if your timing isn't perfect, the built-in filter means you don't need extra equipment, and the dragon design makes the whole ritual feel special — which matters when you're building a new habit. Multiple reviewers describe it as a good introduction to traditional Chinese tea culture. The gongfu-size capacity forces you to learn the proper technique of multiple short infusions rather than one big steep, which is how you'll get the best flavor from quality tea. Just know that you're getting an Yixing-style pot at an accessible price point, not a handmade artisan piece — but for learning and daily use, that's exactly what you want.

A couple of reviewers mention that cleaning can be tricky with loose leaf tea, especially since there's no removable strainer to lift the leaves out. You'll need to rinse the leaves out through the opening, which can take some patience with the smaller size. The important thing with Zisha clay is to never use soap or detergent — just hot water. After each session, dump the leaves, rinse thoroughly with hot water, and leave the lid off to air dry. Over time the clay absorbs tea oils and develops a patina, which is actually desirable — it's called seasoning and it enhances the flavor of your tea.

Yes, and there's a nice design detail here: the teapot has a string attachment between the lid and the handle that physically prevents the lid from falling off during pours. Reviewers called this out as an unexpected benefit. It's a practical touch, especially for a smaller pot where you might be tilting at a steep angle to get the last of the tea out. The lid also has a ventilation hole that helps with airflow during brewing and makes for a smoother pour.

Technically you could, but it would be a waste of what this pot does well. It's designed for loose leaf gongfu brewing — the small capacity (about 4 small cups) and built-in clay filter are meant for whole leaf tea steeped in short infusions. A tea bag in here would fill most of the pot and you'd get one small serving. If you primarily drink bagged tea, you'd be much better served by a standard ceramic teapot or even just a mug. This pot really shines with quality loose leaf tea where the clay enhances the flavor over time.

The biggest thing to consider is what you'll actually use it for. This YXHUPOT dragon teapot is sized for traditional gongfu brewing — meaning it holds enough for about 4 small cups or one generous Western-style cup. If you're brewing for yourself or one other person doing multiple short infusions, that's exactly what you want. If you're looking to brew a big pot for a group, this isn't the right fit. Also think about what teas you'll brew: Zisha clay absorbs flavor over time and enhances your tea, but you'll want to dedicate one pot to one type of tea. This pot works best with whole-leaf teas like oolong, pu-erh, or black tea — finer teas and crumbled leaves can slip through the built-in filter.

This pot is ideal for whole-leaf teas brewed gongfu-style: oolongs, pu-erh, and full-leaf black teas are the classics. The excellent heat retention from the clay keeps water hot for proper steeping, and the built-in filter handles larger leaves without issue. Darker, more robust teas also tend to season the clay beautifully over time. What you'll want to avoid: fine-particle teas like Japanese sencha or matcha, CTC-style teas that crumble into small bits, and herbal tisanes with tiny pieces — these can slip through the built-in filter or clog it. Stick to one tea type per pot to build up the best seasoning.

This YXHUPOT pot is actually a solid beginner-friendly choice. The clay's forgiving heat retention means your tea stays warm even if you steep a bit too long, and the built-in spout filter simplifies the process — you don't need a separate strainer for whole leaf teas. Start with a good whole-leaf oolong or black tea, use water just off the boil, and keep your first steeps short (20–30 seconds). The main thing beginners should know: never use soap on it, just rinse with hot water after each session. And don't be surprised by the size — it's designed for multiple small pours, not filling a big mug. That's how gongfu tea is meant to work, and it's part of what makes the ritual enjoyable.

There are a few things to look for with this YXHUPOT teapot specifically. Genuine Zisha clay has a slightly gritty, unglazed texture — it shouldn't feel perfectly smooth like ceramic or porcelain. Reviewers note this pot has substantial weight and solid construction, which is consistent with real clay (not lightweight imitations). The built-in filter holes in the spout and the lid ventilation hole are also hallmarks of traditional Yixing-style construction. That said, at this price point, it's best described as Yixing-style Zisha clay rather than a premium collector-grade Yixing pot — it's a good functional introduction to clay teapots without the investment of a handmade artisan piece.

Before your first brew with this YXHUPOT teapot, you'll want to season it. Rinse the pot thoroughly with hot water — no soap, ever. Then fill it with hot water and let it soak for a few hours, or gently simmer it in a pot of water on the stove (with a towel on the bottom to protect the clay). Some people like to do the first soak with the type of tea they plan to dedicate the pot to. After that, just rinse it with hot water, add your loose leaf tea, and brew as normal. The clay will start absorbing the tea's character right away — reviewers mention that over time the clay actually adds a pleasant taste and reduces aftertaste compared to other materials.

No — this pot is not designed for direct heat. Zisha clay teapots are for steeping tea with already-heated water, not for boiling water on a stovetop or over a flame. Direct heat can crack the clay or damage the finish. Heat your water separately in a kettle, then pour it into the pot over your tea leaves. If you're looking for a stovetop-safe option, you'd want a tetsubin (cast iron kettle), which is a completely different type of teaware.

Gongfu brewing with this pot is straightforward. Fill the pot about one-third to one-half with whole leaf tea, then pour in hot water and do a quick rinse — pour that first steep out after just a few seconds. After that, steep in short intervals (15–30 seconds to start, adding time with each infusion). The clay's excellent heat retention, which multiple reviewers highlight, keeps your water at brewing temperature throughout the session. Pour into small cups and repeat — you can get 5 to 8 or more infusions from good quality tea. The built-in filter holes in the spout catch larger leaves as you pour, and the string attaching the lid to the handle is a nice touch that prevents the lid from sliding off during pours.