ZISHA TEAPOT EGGPLANT-SHAPED, HANDMADE BY ARTIST LEVEL 3, LIAN ZI, WANG LI-JUAN 王利娟（L3-2019）皱皮朱泥 茄段壶

壶型：茄段壶 Eggplant-Shaped

泥料：皱皮 小煤窑朱泥 ZHU NI

容量：190ml

The Eggplant zisha Teapot draws inspiration from the mature eggplant on the branch, featuring the eggplant stem as the knob, lively and amusing. It exudes fullness and handles tension between wanting to break and not breaking. The external shape of the spout (flow) and the handle of the teapot naturally and smoothly correspond, creating a harmonious balance between stillness and movement.

The name "茄段" (Eggplant Section) is actually a mistake for "茄端" (Eggplant End). The knob shaped like an eggplant stem connecting to the body indicates that the eggplant is completely and natually plucked from the stem, not a "section of eggplant" but rather the "end of the eggplant stem."

What do zisha artists mean by the "three difficulties of Eggplant-shaped pot"?
The Eggplant teapot, seemingly simple but actually complex, is an intersection of all circular teapot shapes. The main difficulties in its production are threefold:

1-The lid and the body must fit seamlessly, with the line and surface forming an integral whole.
2-The bottom needs to create a "top force," with no soft collapse, maintaining fullness while handling tension between wanting to break and not breaking.
3-The knob, resembling an eggplant stem, should provide pleasure and space for appreciation. If too rigid and conventional, it loses its elegance.

This teapot, with its simple and natural eggplant section shape, looks plain yet sophisticated.
The rounded arc-shaped lid is plump, the knob resembles an eggplant stem, combining smoothly with the body. The single-pressure bottom (一捺底) at the bottom accentuates the overall rounded and full shape.
The double-curved teapot spout, ear-shaped ring handle, and eggplant stem knob, all seamlessly connecting to the body, are natural, elegant, and simple.
The symmetry along the centerline of the teapot body results in a natural and smooth transition of lines.
The entire teapot gleams with a warm luster, impossible to fully interpret through images, and must be witnessed in person to appreciate its beauty.
The teapot surface vividly displays various superior attributes of purple clay, resembling the warmth of ancient jade. The tight-fitting lid, narrow mouth, wide belly, smooth pouring, and crisp water break make it suitable for both appreciation and use.

茄段紫砂壶，造型灵感来自枝头成熟的茄子,以茄蒂为壶钮，生动有趣；气度饱满，将张力处理在欲破不破之间；壶嘴外形（流）与壶把的呼应自然顺畅，静动如一。

壶名“茄段”，实为“茄端”之误。
茄蒂形的壶钮连接壶体，表明：茄子是完整地从茄枝上摘下，不是“一段茄子”，而是“茄枝之端”。

紫砂艺人常说的“茄段”三难指的的是什么呢？
“茄段”壶，看似简单，实际复杂，它是所有圆器壶型的交集。制作的主要难点有三：

一、截盖与壶身要严丝合缝，线面要一体完整；
二、底部要做出“顶力”，无软塌相，气度饱满，将张力处理在欲破不破之间；
三、壶钮似茄梗，要给人以把玩的乐趣和回味的空间，假如过于刻板，中规中矩，就失去了灵秀感。

此壶以浑圆素朴的茄段造型，淳朴自然，素面素心，大巧若拙。
圆弧型截盖丰腴，壶钮似茄蒂，与壶身结合平整，在壶底部以 “一捺底” 更衬托出整体器形的圆润饱满。
二弯壶流与耳状圈把，及茄梗钮，三者与壶身相接，自然、优美、简洁。
以壶身中线呈对称呼应，壶身线条过渡自然流畅，周身光泽温润，非影像器材能诠释，非亲眼目睹不能领略其妙。
壶面充分表现出紫砂的种种优越属性，如古玉温润。
口盖严密，口窄腹宽，出水顺滑，断水干脆。赏用皆宜。

泥料

 王利娟（L3-2019 Awarded in 2019)