This is a gorgeous Dragon Egg pot. In China, the dragon is a totem of vibrancy, power and auspiciousness. The dragon’s egg is akin to the Buddhist wish-fulfilling jewel, the cintamani. This style of pot dates back to one of the greatest Yixing masters, Shi Dabin of the Ming Dynasty. Many great potters through the Qing Dynasty and even unto the modern day have made their own Dragon Egg pots. This is the earliest Dragon Egg pot style, in homage to Master Shi’s piece. The basic outline is composed of oval lines, and the shape is simple and smooth, rough and honest, and the overall feeling is strong. The design of the body, the spout and the button all contain a triangular shape in the roundness. The handle is large and with the spout forms a triangular cone with a thick root, reflected in miniature in the button. The Qing Dynasty Dragon Egg pots became more subtle and elegant. The bodies were rounder and the spout was no longer triangular-funnel-shaped, but became round as well. The button of most Qing Dragon Egg pots was in the shape of a flat bead. That style is more common even today. This is the oldest style of Dragon Egg. Master Zhou Qi Kun made an original, and then each of these pots was half-handmade by his students, which makes them more affordable. He helped finish each one. They are made from forty-year-old authentic Yellow Dragon Mountain zisha clay. The volume of this teapot is 145ml. [split] This gorgeous zisha teapot is 145ml.
