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The history of Zi Sha Hu has started at Yi Xing during 正徳 (1506-1521) to 嘉靖 (1522-1566) in Ming dynasty. The tea pot was needed since the tea culture was changing to the modern style at that time. It was more than 500 years after陸羽・LuYu：（733～804）introduced 茶経.
In Japan, tea culture was introduced around the time when the 茶経 was published in the late Tang Dynasty. At that time, tea was drunk as one of Chinese medical herbs. Unlike to the conventional brewing, fresh or dried tea leaf was dropped into boiling water and drunk. During宋朝, the 点茶 culture was developed and the compacted tea powder that made from either fresh or dried tea leaf was used. The interesting point is that for this tea culture, the equipment by the name of 湯瓶 or 茶瓶 that was used for boiling water had a side-handle. Even at present, the same equipment is used for Chinese Herbs.
The 点茶 culture was introduced to Japan by 栄西禅師 (1141-1215) who studied in China and published the book in Japan. Thanks to his book, the tea culture was rapidly developed in Japan. Many Kings encouraged his associate people to learn about tea and also developed many tea wares.
In 1600s, the culture Sencha was introduced to Japan by 隠元禅師. With the introduction of sencha culture, tea ware was also introduced from Yi Xing, China. However at that time, it seems Japan already had own manufactured tea pot. It was not the tea pot specially designed for Sencha like the Yi Xing 茶壺. The 湯瓶 that was made for 点茶was deeply adapted in Japanese tea culture and used for brewing Sencha. Subsequently the design of Japanese tea pot has further evolved. The design of Yi Xing 茶壺 merged with 湯瓶 and became the conventional design of Japanese tea pot. The Japanese Tea Pot is called 急須, while that tea pot from Yi Xing was called茶壺. Usually, the side-handle and the outlet is aligned at about 90 degree, however, depending on the artist, the angle is varied.
In Japan, there were 3 major places known for manufacturing clay tea pot: 萬古焼, 温故焼, 常滑焼. Those 3 areas were surrounding Nagoya in a triangle and each place influenced each other in the history.
In year 1859, Ogaki 大垣（岐阜県）started first clay tea pot making in Japan and named as Onko Yaki: 温故焼. Up to date, no longer exist. It has disappeared in the history. The biggest contribution of 温故焼 is the introduction of turning table: 轆轤 method in making a tea pot. Initially clay tea pot was made by 打身筒 method that was introduced from China. Banko and Tokoname were also influenced and 轆轤 method is still used until today.
The first Banko was made back in year 1736. It was started in Mie Prefecture. The person who established this technique is 沼波弄山. He hoped that his product’s spirits will live forever, thus he stamped 萬古不易 （Banko Fueki）on his product. In modern day, the Banko produced during that era was called 古萬古. Initially Banko was using white clay. But the white clay was over used and finished. Thus it changed to the existing clay which is known as purple clay: 紫泥. Banko is baked by deduction: 還元焼成 and therefore the mineral inside the clay appear to be darker in color. Banko purple clay can withstand very high temperature up to 1200-1300 degree Celsius. The high -temperature baking process will makes clay becomes more porous and no taste of soil remained when brewing the tea.
The history of Tokoname is very long back in 12th century. It is one of the oldest 窯 in Japan. However the dawn of Tokoname Clay Tea Pot was around 1800s. Initially the clay used for Tokoname was not 朱泥. In the early stage, the white clay or local 粗土was used in making a Tokoname Tea Pot. The first 朱泥 Tea pot appeared in the year of 1854. It was found that the clay in Tokoname area was very similar to the one produced in Yi Xing area in terms of mineral compositions. By then, Tokoname developed the refining method of clay and successfully introduced 朱砂 Tea pot. In year 1878, Tokoname invited 金士恒 from Yi Xing. He had a significant contribution to the further development of Tokoname tea pot. The Tokoname tea pot has been improved and its design became very refine thanks to his contribution.
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