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Cháchǒng (tea pets) — yixing zisha figures

Yixing pixiu — dark zisha

<i>Pí Xiū</i>

貔貅

A dark zisha pixiu with a slower colour shift than zhuni, this tea pet ages into a muted russet patina, keeping a quieter presence on the tray.

$84EUR · 130 g

Weight
130 g
Processing
hand-built Yixing zisha clay, single-firing, unglazed
Sourced by

Sourced from a small Yixing family workshop

Michael Zhan came across this dark zisha pixiu during a late-autumn procurement trip through Dingshu, the heart of Yixing clay country. After a long morning of visiting more commercial studios, his local contact brought him to a narrow lane where a retired master works only on zodiac and mythical creatures. The master’s son, now handling most of the forming, still uses clay blends his father developed in the 1980s — this dark zisha is a mix of local zini ore with a small addition of duan ni for a slightly lighter, warmer tone after firing.

The workshop had rows of pixiu in various poses; Michael selected the one with the lowest centre of gravity, the one that sat most naturally on a tea tray. Unlike many cháchǒng that are splashy and demand attention, this pixiu’s lines are simple: the mane is suggested with just a few carved strokes, the mouth is slightly open as if tasting the tea. The piece was signed by both the son (maker) and father (kiln master), a rare joint stamp. Michael negotiated a small exclusive run of ten, of which this is the third to reach the tea.toys collection. The dark zisha was preferred for its slower patina development — ideal for collectors who value a subtle, long-term record of their sessions rather than a quick colour change.

The leaf, brewed

A grounded, low-patina pet that matures at the pace of your sessions.

dry leaf

Unseasoned dark brown clay with a fine sandy texture and a faint earthy aroma, almost stone-like.

wet leaf

After a first rinse, the surface deepens to a wet-slate tone, and water beads momentarily before soaking in.

liquor

Tea pools around the pixiu's sculpted mane and claws, the unglazed surface absorbing darker brews unevenly.

aroma

Warm zisha releases a subtle baked-earth scent when hydrated, blending with the tea poured over it.

taste

No literal taste, but on the tray the pixiu reads as calm and anchoring — its formal, mythical posture grounds the arrangement.

finish

Patina evolves over months of use: the dark zisha shifts toward a reddish-brown with honey undertones, visibly different from the faster-changing zhuni version.

Brewing

A method, not a recipe.

Method
tea-pet care (pour over spent tea)
Water temp
any leftover hot tea
First infusion
pour slowly, allowing the clay to warm
Subsequent
feed with each gongfu session; rotate side of pour to ensure even patina

Avoid sudden temperature shocks; the dark zisha absorbs colour gradually, so dark oolongs and shou pu-erh speed the patina, while greens leave it nearly untouched.

Sourced by

Michael Zhan

Procurement & Sourcing Specialist (China)

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