The traditional manual method of clay preparation might seem mysterious to many enthusiasts; let me explain it briefly:

During the Ming and Qing dynasties, when technology was not as advanced as today, all aspects of purple clay (zisha) processing relied on manual labor. The raw materials were extracted from deep underground mines several hundred meters below the surface. These materials were then sorted into categories: purple clays grouped together, duan clays set aside, and so forth.

The sorted materials were then placed in open areas to undergo natural weathering. Exposed to wind, rain, sun, and other elements for periods ranging from a few months to several years, the materials would gradually decompose and become more porous.

The next step involved further sorting and removing impurities. Each piece of material was cleaned and any contaminants, primarily iron, limestone, and basalt, were removed. To extract iron, magnets were used to pass through the materials, drawing out the iron content. However, this process could not completely eliminate all traces of iron, which is why even genuine zisha Teapots often contain small black specks. Acid washing the clay could remove these impurities more thoroughly.

The selected materials were then ground into powder using stone mills—a traditional manual technique. The resulting powder was sieved repeatedly using screens with different mesh sizes. A higher mesh number indicated a finer powder, while a lower number resulted in a coarser texture. Hand-ground clays typically had a coarser texture but better breathability compared to machine-ground clays.

The sieved powder was mixed with water and stirred in large round vats. The water used was usually “rootless water,” as tap water contains purifying agents that can alter the color of the clay. The mixture was stirred and pounded repeatedly, similar to kneading dough for New Year's glutinous rice balls, ensuring an even consistency without air bubbles. It was then left to age in a cool place.

This aging process typically took several years, allowing the clay to stabilize fully. This made it easier to work with during pot-making and improved the appearance of the finished product.

Before making the Teapot, the aged clay was taken out and pounded again to prevent unevenness (“flowered clay”).

Clay prepared using traditional methods yields a teapot with a rich, full-bodied texture and an authentic vintage feel. Upon closer inspection, the granules vary in size, adding to the aesthetic appeal. When used for brewing Tea, its breathability is maximized. The traditional method of clay preparation is appreciated for its simplicity, naturalness, and authenticity. Ultimately, the true essence of a teapot lies in its simplicity.