Julunzhu Teapot

What you see here is a rare naturally grass-dyed Yixing Julunzhu teapot. The faint grayish-blue body contrasts with the dark brown bottom—a distinctive feature achieved through herbal dyeing with “Wufan Caotou” (Nan bamboo leaves).

• ▸ Natural grass-dyed surface Multiple applications of Wufan Caotou (nan bamboo leaf) juice during clay conditioning create a natural grayish-blue hue. Upon firing, the tannins in the leaf juice interact with the clay’s minerals, producing a unique matte finish with an antique patina. The base and interior retain their original Dicaoqing color.
• ▸ Wufan Caotou (Nan bamboo leaf) This leaf is used to make Yixing’s renowned Wufan (Black Rice), a dish recognized as a Wuxi intangible cultural heritage item. Rich in natural plant tannins, it serves as an authentic natural dye for this teapot.
• ▸ Huanglongshan Dicaoqing clay Sourced from the deep layers of the Huanglongshan mining area, Dicaoqing is a rare, premium Zisha clay. After firing, it typically appears brown or purple-brown, with a fine, dense texture and an occasional green speckle called the “chicken eye.” This clay offers excellent heat retention and porosity, making it ideal for ripe pu’er and dark teas.
• ▸ Julunzhu form – classic utilitarianism This shape features a spherical body, a large lid for easy cleaning, and a straight cannon spout (also known as a steel pipe spout) for a fast, powerful pour. The inverted bamboo hat-style lid and the short cylindrical knob embody the “simple but dense, rustic but elegant” aesthetic.
• ▸ Exquisite craftsmanship Shaochunliang, a descendant of the great Qing-era master Shao Daheng, applies minute details to every corner and chamfer, achieving perfect proportions. The result is a restrained yet elegant antique quality.