• Left side view of the 265 ml Hong Pi Long Da Long Dan teapot with an egg‑shaped body, arched handle and short angled spout.
  • Side view of the Hong Pi Long Ming‑style Da Long Dan teapot with the lid removed and resting on the handle, highlighting the wide mouth and elegant profile.
  • Front view of the Ming‑style Da Long Dan teapot showing the short spout emerging from the egg‑shaped body and the rounded lid knob.
  • Back view of the Da Long Dan teapot focusing on the rounded handle and smooth red clay surface.
  • Right side view of the Hong Pi Long Da Long Dan teapot with the curved spout pointing right and the large handle on the left.
  • Angled front‑right view of the Ming‑style Da Long Dan teapot displaying its rounded body, short spout and domed lid knob in reddish clay.
  • Angled front‑left view of the Zhao Zhuang Hong Ni Da Long Dan teapot, showing its tall egg‑shaped body, short spout and rich reddish‑brown clay.
  • Bottom view of the Hong Pi Long Da Long Dan teapot showing the potter’s seal and smooth foot ring.
  • Close‑up of the interior of the Hong Pi Long Da Long Dan teapot showing the built‑in multi‑hole filter near the spout for smooth pouring.
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Cha Zhi Ji

Hong Pi Long Ming‑Style Da Long Dan Teapot – 265 ml Zhao Zhuang Hong Ni

Hong Pi Long Ming‑Style Da Long Dan Teapot – 265 ml Zhao Zhuang Hong Ni

RM880.00 MYR
RM880.00 MYR
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Low stock: 5 left

Product Description

This Hong Pi Long Ming‑Style Da Long Dan teapot blends two Yixing classics: the egg‑shaped “dragon egg” form and the treasured Hong Pi Long clay. The Ming‑style dragon egg shape uses simple elliptical lines and a smooth, rounded body; the short spout and arched handle make pouring comfortable, while the lid is capped with a rounded knob. Unlike our bronze‑clay Dragon Egg, this version is made from Zhao Zhuang Hong Ni, a rare red clay also known as Hong Pi Long. The clay gets its name because the fired body takes on a distinctive red‑brown colour.

Hong Pi Long clay was originally called “wild mountain red clay” and comes from a very small deposit between Huanglong Mountain and Baoshan in Yixing. The layer is only 10–30 cm thick and is nearly exhausted, making genuine Hong Pi Long pots increasingly rare. This clay contains more quartz and mica than ordinary purple clay, giving it excellent breathability and a slightly sandy texture. Because of its porosity, Hong Pi Long excels at extracting the complex flavours of pu‑erh and semi‑fermented teas. Over time the pot gradually turns a deeper red and develops a smooth, glossy patina. Crafting this clay is extremely challenging: the loose structure and high shrinkage make it prone to cracking during forming and firing. Only experienced artisans attempt larger pieces like this 265 ml teapot, which makes each successful pot a valuable rarity.

Like all Yixing clay, Hong Pi Long absorbs tea oils and flavours through its microscopic pores, creating a personalised seasoning layer. The clay also retains heat well, keeping your tea warm for multiple infusions. The generous 265 ml capacity is ideal for sharing pu‑erh, black, oolong or green teas with friends. A built‑in multi‑hole filter ensures a smooth pour and prevents leaf clogging. The pot’s simple Ming‑style silhouette combined with the auspicious dragon‑egg form and rare Hong Pi Long clay makes it both a functional tea tool and a collectible piece of art.

For care tips and more information about Yixing clay, please read our guides on how to clean a Yixing teapot and the Yixing purple clay guide.

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