YXHUPOT Yixing Clay Xishi Teapot

Yes, and that's one of the main reasons people seek out unglazed Yixing clay. The porous Zisha clay absorbs tiny amounts of tea oils and compounds with every brewing session, gradually building up a 'seasoning' that enhances the flavor of future brews. Reviewers confirm that this pot's matte, unglazed finish does absorb tea essence over time. Some experienced users even say a well-seasoned pot can produce a flavorful cup with just hot water and no tea leaves — though that takes years of dedicated use. This is also why you should dedicate the pot to one type of tea. Pu-erh is a particularly popular choice for this Zini clay pot.

The 9-hole filter is a cluster of small holes built into the inside of the spout where it meets the pot body. It acts as a built-in strainer, catching tea leaves so they don't end up in your cup. Reviewers confirm it works well — the filter prevents leaves from escaping during pouring. It's a nice feature because it means you don't need a separate mesh strainer, which keeps the traditional Gongfu setup clean and simple. For very fine tea particles or broken leaf teas, some tiny bits might still get through (that's true of any built-in filter), but for standard loose leaf brewing, it does the job.

The rope connects the lid to the handle so it won't fall off and break when you pour. This is a practical feature that several reviewers appreciate, especially since Yixing pots are small and you're often pouring at an angle during Gongfu brewing. It's particularly helpful for beginners who aren't used to holding a tiny teapot lid in place with one finger while pouring. It's a simple touch, but given that replacing a matched lid on a Yixing pot is essentially impossible, it's a thoughtful safety net.

It's actually one of the most recommended pairings. Zini Zisha clay and Pu-erh are a classic combination in Gongfu brewing — the porous clay absorbs Pu-erh's deep, earthy flavors and enhances them over time. Reviewers specifically mention using this pot for Pu-erh and building a dedicated 'Pu-erh pot.' The 6oz size is ideal for Pu-erh's multiple-infusion brewing style, where you do short, concentrated steeps and can get 8+ rounds from quality leaves. If you're a Pu-erh drinker looking for an affordable dedicated pot, this is a solid match.

Absolutely not — and this is the most important care rule for any unglazed Yixing-style pot. The porous Zisha clay absorbs whatever it comes into contact with, so if you use soap, your tea will taste like soap for a very long time. Just rinse with hot water after each use, dump out the spent leaves, and leave the lid off to air dry. That's it. Over time, you'll notice a natural patina building up inside — that's the seasoning, and it's a feature, not a problem. Reviewers note this pot doesn't need any complex cleaning routine.

This pot hits a sweet spot for two groups. Beginners exploring Gongfu brewing will appreciate the forgiving size, clean pour with minimal spills, rope-secured lid, and built-in leaf filter — it takes the intimidation out of the traditional tea ceremony. More experienced tea enthusiasts will value it as a dedicated seasoning pot for darker teas like Pu-erh, where the Zisha clay actively improves the brew over months and years of use. It's not ideal if you want guaranteed handmade authenticity, need to brew large volumes, or primarily drink delicate light teas. But for a solo Gongfu session with rich, dark teas, it does the job well.

Interestingly, yes. Some reviewers discovered that this pot can double as a tea storage vessel — you can keep loose tea leaves inside between sessions for a natural, slow fermentation effect. The porous clay allows the tea to 'breathe' slightly while still being contained. This is particularly interesting for Pu-erh, which benefits from continued aging. It's not a primary use case, but it's a neat bonus if you want to dedicate the pot entirely to one tea.

Before your first brew, you'll want to rinse this pot with hot water a few times. Buyers note there's an initial smell from the clay that goes away after a simple hot water rinse — nothing unusual for unglazed clay, and no harsh chemicals involved. Just fill the pot with boiling water, let it sit for a few minutes, pour it out, and repeat two or three times. Some people also do a longer 'opening' by simmering the pot in a large pot of water for 15-20 minutes, but reviewers found the quick rinse method works fine for this one. After that, it's ready to brew. Remember: no soap, ever. The porous clay absorbs everything, and you want it absorbing tea, not dish detergent.

The Xishi is one of the most iconic Yixing teapot shapes, named after Xi Shi, one of the legendary Four Beauties of ancient China. It's characterized by its round, full body, short spout, and graceful curves — designed to feel comfortable and natural in the hand. This YXHUPOT version follows that traditional Xishi form, and reviewers specifically mention it's pleasant to hold with a well-balanced weight. The shape isn't just aesthetic — the round body gives tea leaves room to expand fully during Gongfu brewing, which helps extract flavor evenly.

For a first Yixing pot, you want something forgiving and easy to use — and this YXHUPOT checks several of those boxes. The 6oz size is ideal for learning Gongfu brewing because it's manageable and brews a single cup at a time, so you're not wasting expensive tea while you dial in your technique. The lid is secured with a rope so it won't fall off when you pour (a common beginner worry), and the 9-hole filter keeps leaves out of your cup without needing a separate strainer. The pour is clean with minimal spills. One thing to decide upfront: since unglazed Yixing clay absorbs tea flavors, you'll want to dedicate this pot to one type of tea. Darker teas like Pu-erh are a popular pairing with Zini clay like this one.

This pot is made from Zini clay, which is the most common and versatile Yixing clay type. Zini is generally considered a great all-rounder, but it pairs especially well with darker, more heavily oxidized teas — Pu-erh, dark oolongs, and black teas. Reviewers specifically mention using this pot for Pu-erh, and the porous Zisha clay gradually absorbs and enhances those richer, earthier flavors over time. If you mainly drink lighter teas like green or white, you might want a different clay type (like Duanni), since the more neutral clays won't impart unwanted flavors to delicate brews.

The Gongfu method with this 6oz pot is straightforward. Add a generous amount of loose leaf tea (more than you'd use for Western brewing — roughly 5-7 grams for this size), pour in hot water, and steep for just 10-30 seconds on your first infusion. Pour out completely into your cup or a fairness pitcher. Then re-steep the same leaves, adding 5-10 seconds each round. You can get 5-8 infusions from good quality leaves this way. This pot's 9-hole filter keeps leaves in the pot, and the controlled pour means you won't spill when serving. The compact 6oz size is actually perfect for Gongfu — it's designed for multiple short steeps of a single serving, not for brewing a big mug of tea.

Yes — reviewers mention that the classic Xishi shape makes it an attractive display piece when it's not in use. The matte, unglazed finish and darker purplish-brown clay give it an understated, traditional look. Several buyers describe it as a nice decorative centerpiece on a tea tray or shelf. So even between brewing sessions, it earns its place on your tea table.

Yixing teapots are valued based on several factors: the quality and authenticity of the clay, whether it's handmade or machine-produced, the reputation of the potter, and the craftsmanship of the shape and details. This YXHUPOT pot sits at the entry-level end — it has traditional design elements like seal marks and a classic Xishi shape, but it's almost certainly slip cast rather than handmade, and the authenticity of the Yixing clay is uncertain at this price point. For the price, you're getting a functional Gongfu brewing tool that pours well and appears to season like real Zisha clay. True collector-grade Yixing pots from known artists start in the hundreds and go into the thousands.

Despite the traditional appearance and seal marks, this pot is almost certainly slip cast (machine-made) rather than hand-built. Reviewers who are familiar with Yixing pottery note this based on the price point and construction details. Truly handmade Yixing pots require significant skill and time, which puts them in a much higher price range. That said, slip casting doesn't mean it's a bad pot — it still pours cleanly, holds heat well, and the clay seasons over time. Just be realistic about what you're getting: a well-made, functional Gongfu pot in a traditional shape, not an artisan piece.