Characteristics of clay teapot in Roshi

Since the Ming Dynasty, teapot has been the object of great concern for tea lovers and collectors. As a practical work of art integrating tea culture, ceramic culture and pot culture in China, Zisha pot has a very profound cultural connotation. Perhaps it is also the case that the best teapot is a very popular object in the auction market, and it can be sold at a very high price. This includes Roshi clay teapots. As the name implies, Roshi clay teapot refers to a teapot made of Roshi clay.

Maybe someone will ask what the "old" Roshi clay teapot means. This involves the first characteristic of Roshi clay pot: gravelly, difficult to fire and difficult to shape. Compared with ordinary purple clay, Roshi has a higher degree of argillization, more mica and timely particles, more gravel and higher edible temperature. Therefore, the firing master usually needs to strictly control the firing temperature and time of Roshi clay.

Secondly, I want to talk about the second characteristic of Roshi clay teapot: the clay has a long aging time. Today, the amount of mud in Roshi is limited. According to legend, most of the Roshi mud in the market belongs to the purple mud system in Huanglong Mountain. Most of these Roshi muds were mined in 1980s and became obsolete after refining. Therefore, the existing amount of Roshi mud is also very limited. Due to the long aging time of Roshi mud, Roshi mud has strong plasticity. At the same time, it should be mentioned that, generally speaking, the older the raw materials of Roshi clay teapot, the more mellow the tea will taste.

Third, the sound quality of the old teapot is very special. If you tap the Roshi clay teapot with your hand, it will make a dull sound, and the vibration of this sound is very low, just like bass, which is really a surprise. Last but not least, the advantages mentioned at the beginning, no matter whether the shape of Roshi clay teapot is square or round, light or flower, have extremely high collection value.