Zisha teapot Xi Shi, handmade by ZHOU Fa-Ming ("Father of Shihong")

Shihong Xi Shi Teapot – 200ml | Pure Shihong Clay | by Zhou Faming ("Father of Shihong")

🫖 Xi Shi Teapot 
Clay: Pure Shihong (Stone Red 石红) – one of the rarest Yixing clays
Capacity: 200ml
Craftsmanship: Fully Handmade (moldless)
Artist: Zhou Faming

Specialty: Extremely rare clay | Metallic luster | Low success rate | Heavy, “iron pot” feel

Crafted from one of the rarest and most technically challenging clays in the Yixing world, this Xi-shi teapot is made entirely of pure Shihong (Stone Red) Zisha — a material known not only for its unique brewing qualities, but also for its extremely demanding production process.

An Elusive Clay – Rare, Reactive, and Remarkable
Shihong is unlike any other Yixing clay. With the highest mineral content among all Zisha types, especially rich in iron and zinc, it has been historically used in small amounts as an adhesive or color enhancer in clay blending. Very few potters dared to use it on its own — until Zhou Faming.

The clay’s stickiness is extremely high, making it difficult to handle during shaping. It sticks to hands, tools, and even wooden paddles used in traditional forming methods. After shaping, the raw teapot remains fragile and brittle, often breaking before it even reaches the kiln. Even when fired, the success rate is notoriously low — with some batches yielding as few as 1 in 10 surviving pieces.

As a result, teapots made from pure Shihong are exceedingly rare, and mastering this clay is a mark of the highest craftsmanship.

By Zhou Faming – The Pioneer of Pure Shihong Teapots
This piece is handcrafted by Zhou Faming, known in Yixing as the “Father of Shihong.” He was the first to refine and shape this stubborn clay into full teapots. His deep understanding of the material and decades of experience have made his Shihong teapots highly prized among connoisseurs and collectors.

Perfect for Aged Teas
Due to its mineral-rich composition and breathable nature, this teapot is especially suited for aged Shou Pu-erh, Liupao(Liu Bao), and rich black teas, enhancing their depth, texture, and lingering throat feel.