The traditional handmade method of refining clay may seem mysterious to many enthusiasts; let me explain it briefly:

In ancient times, during the Ming and Qing dynasties, technology was not as advanced as it is today. In the world of purple clay, everything was done by hand. The raw materials were extracted from mines hundreds of meters deep underground, sorted and classified – purple clays went into one pile, dun clays into another, and so on.

Then, the materials were placed outdoors to weather naturally. Exposed to the elements – wind, rain, sun, and storms – for periods ranging from several months to a few years, the raw materials gradually decomposed and softened.

After this, the materials were selected and purified. Each piece of raw material was cleaned and impurities such as iron, limestone, and basalt were removed. Iron was extracted using magnets that were passed through the material to draw out the iron content. However, this step did not completely remove all iron, which is why even pure purple clay Teapots may have some iron specks, known as “little black spots.” Acid washing could be used to more thoroughly remove iron from the clay.

The next step was grinding. The selected raw materials were ground into powder using a stone mill, following the traditional method. Alternatively, they were pounded with hard objects. The resulting powder was then sieved using a screen. The finer the mesh (measured in “mesh size”), the finer the resulting powder. Generally, hand-ground clay was coarser but had better breathability than machine-ground clay.

The screened powder was then mixed with water in large round vats. The water used was typically “rootless water” (rainwater or spring water), as tap water contains purifying agents that can alter the color of the clay. The mixture was stirred and pounded repeatedly, much like kneading dough for New Year's glutinous rice balls. It was essential to ensure an even consistency without any air bubbles. The clay was then left to age in a cool place.

This aging process usually took several years, allowing the clay to mature fully and become stable. This made it easier to work with when making teapots and ensured a good finish.

Before making the Teapot, the aged clay was taken out and pounded again to prevent “mottling.”

Clay refined using traditional methods results in a teapot with a full-bodied texture and an authentic, old-world feel. Upon close inspection, the particles vary in size, adding to the aesthetic appeal. When used for brewing Tea, the clay's breathability is maximized. The traditional refining method is appreciated for its simplicity, naturalness, and purity. Ultimately, the most cherished teapots are those that embody the essence of simplicity.