The structure of a Zisha teapot is divided into two parts: the main body and the appendages.
The knob, lid, mouth, neck, shoulder, belly, spout, handle, foot, and base are all components relative to the teapot as a whole. The eight centrally positioned parts—namely the knob, lid, mouth, neck, shoulder, belly, foot, and base—constitute the main body of the teapot's structure, while the spout and handle, positioned on the sides, are the appendages.
The knob of a Zisha teapot is also called the dì zǐ ("little son"). It is designed for lifting the lid. Common knob shapes include spherical, arched-bridge, animal-shaped, melon-stem-shaped, tree-stump-shaped, and integrated forms. On the lower side of the top, a tapered air hole—wider on the inside and narrower on the outside—must be drilled.
The lids of Zisha teapots are classified into the following types: ox-nose lid, flat lid, inset lid, integrated flush lid, overhanging lid, high-dome lid, and hollow lid.
嵌截盖 and 克截盖 are both subtypes of "flush lids" in Chinese pottery terminology. I have distinguished them as "inset lid" (嵌截盖, where the lid fits into a recessed rim) and "integrated flush lid" (克截盖, where the lid sits flush with the body without a visible seam).
虚盖 ("hollow lid") is a lid that appears slightly raised or "hollow" in shape.
The spouts of Zisha teapots are classified into four types: straight spout, single-curve spout, double-curve spout, and triple-curve spout.
The main styles of teapot handles are side handle, horizontal handle, and loop handle.
The duān bǎ (side handle) is a general term for the semi-circular handle on a Zisha teapot, located on the side opposite the spout. During the Ming dynasty, side handles were relatively large and had a more relaxed, expansive form. In the early Qing dynasty, side handles were mostly ear-shaped and became smaller in size. From the mid-Qing dynasty onward, side handles were predominantly inverted-ear-shaped, and some even featured a small pendant lobe beneath the handle.
The héng bǎ (horizontal handle) is a long handle that protrudes prominently from the left side of the teapot. Its representative form is the Tangyu teapot. In modern teapot making, wooden handles are commonly used for this style.
The tí liáng bǎ (loop handle) comes in two styles: plain and decorative. Its shape is traditionally believed to have been derived from the loop handles found on bronze vessels. In loop-handle teapots, the contrast between the solid body and the void of the handle creates a distinct interplay of form and space, resulting in an elegant and aesthetically pleasing appearance.
