Countries including Hungary, Romania, Italy, Sri Lanka, and regions in Northern Europe and North America have exhibited these works, receiving warm welcome from international audiences. The production of Yixing zisha (purple clay) ceramic art has attracted the interest of international friends. Since Liberation, friends from more than twenty countries including Romania, North Korea, Vietnam, Congo, the Soviet Union, Poland, Czechoslovakia, the German Democratic Republic, Denmark, and Egypt have visited the Yixing zisha ceramic factory. The export of zisha pottery has reached unprecedented prosperity, with supply far exceeding demand. The transaction volume at the Spring and Autumn Trade Fairs of 1972 increased sixfold compared to the early post-Liberation period, and doubled compared to the same period in 1971. Due to expanding international demand, only one-third of merchants' orders could be fulfilled. The zisha craft, rich in traditional national style, is radiating with brilliant contemporary vitality. ## (III) The representative product of zisha ceramic art is the zisha tea set. Li Yu of the Ming dynasty said: "For brewing vessels (tea-making implements), nothing is more wonderful than sand [clay], and among fine teapots, none surpass those of Yangxian." He also stated, "When speaking of teapots, one must mention Yixing pottery," and "tea evaluation must use Yixing teapots." This praises the Yixing zisha teapot as the most ideal vessel for brewing tea. Why is this so? Throughout the ages, enthusiasts have provided rather complete answers through practice: First, "Yixing teapots are made from coarse sand, precisely because the sand lacks earthiness." "For tea vessels, those made of sand are superior, as they neither rob the fragrance nor impart a cooked water taste. Therefore, when used to brew tea, they preserve the original flavor, with color, fragrance, and taste all intact." Second, the zisha teapot's ability to "keep tea overnight without spoiling even in summer months" is indeed factual. Although according to tea ceremony principles, one should "brew and drink immediately" (make tea and drink it right away) and "should pour out and rinse clean immediately after finishing" (pour out the tea liquor after drinking). However, leaving tea in the pot overnight or for extended periods is common practice. That it does not spoil or develop a greasy film when left overnight in summer is naturally beneficial for washing and hygiene, making the zisha teapot relatively convenient to clean before brewing tea. Wu Qian of the Qing dynasty said: "When a pot has accumulated stale odors, fill it with boiling water, pour it out, then immediately immerse it in cold water, and quickly remove it to rinse with cold water; its original essence will be restored." This passage means: when a pot has been set aside for a long time and has developed stale flavors inside, by alternately washing the pot with boiling and cold water to remove the stale odors, the tea's flavor will return to its original taste. This is indeed an effective pot-cleaning method summarized through practical experience.