When brewing Tea, enthusiasts often seek a smooth and seamless experience. A disrupted Water flow or a clogged spout can be quite disappointing.
“Powerful pouring,” “one-second pouring,” and “three-inch pour without splashing” are all terms used to describe the smooth water flow of a zisha teapot, evoking a sense of satisfaction and efficiency.
A teapot capable of one-second pouring must possess the following nine factors:
01. Diameter of the Spout
The larger the diameter of the spout, the greater the water flow and the faster the pouring; the smaller the diameter, the slower the pouring.
02. Curvature of the Spout
Zisha teapot spouts can be categorized by their shape into straight, single-curved, double-curved, and triple-curved.
Generally, a straight spout provides the most powerful pour, as seen in teapots like the Shui Ping, Shi Piao, and De Zhong.
03. Number and Regularity of Spout Holes
The more holes in the spout, the greater the total area and thus the greater the water flow. Among two teapots with identical shapes, a ball-shaped hole is best for water flow and less prone to clogging.
04. Size and Regularity of the Vent Hole on the Lid
For a teapot with good airtightness, the larger the vent hole on the lid, the faster the water flow.
05. Shape of the Spout
The spout can be either round or polygonal. Generally, a round spout, due to its traditional craftsmanship, allows for a more uniform water flow speed.
06. Position of the Pouring Outlet
The position of the pouring outlet significantly affects the water flow. A higher outlet means that more gravitational force is applied during pouring, resulting in a smoother flow.
07. Height of the Body
The taller the body, the greater the pressure exerted at the bottom of the teapot, leading to a more powerful pour. This factor can be considered together with the previous point.
08. Airtightness of the Lid
The tighter the lid, the better the airtightness, and the less likely the water flow will scatter. However, good airtightness has little to do with the speed of pouring and is primarily related to the shape of the teapot.
09. Type of Tea Being Brewed
Generally, large-leaf teas (such as Dancong, large-leaf raw tea, Tieguanyin, etc.) have the fastest flow and are less likely to clog the spout.
Fine leaf teas (such as ripe Pu'er, Yixing Black Tea, Yangxian golden tips, Zhengshan Xiaozhong, etc.) tend to have a slower water flow.
A zisha teapot with a smooth water flow not only provides a pleasurable brewing experience but also influences one's state of mind while drinking tea. After all, a smooth process makes for a perfect experience!