The `茶壶 (cháhú)` is far more than a simple container; it is a cultural icon. In China, the act of preparing and offering tea is a fundamental expression of hospitality and respect. When guests arrive, the first thing an individual does is prepare tea. The teapot is the central instrument in this universal ritual. A key cultural distinction lies in the specialized teapots used for Gongfu Cha (功夫茶), the traditional Chinese tea ceremony. These teapots, particularly the unglazed Yixing purple clay teapots (紫砂壶, zǐshāhú), are much smaller than their Western counterparts. They are designed for multiple, rapid infusions of the same leaves, focusing on appreciating the subtle changes in flavor with each brew. These pots are porous and, over time, absorb the oils of the tea, developing a unique patina and enhancing future brews. A well-seasoned Yixing pot is a treasured possession, sometimes passed down through generations. Comparison with Western Culture: A typical Western teapot is large, designed to brew a large quantity of tea that can be served to multiple people at once, often with milk and sugar. The focus is on the beverage as a final product. In contrast, a traditional Chinese `茶壶` is often small, emphasizing the process of brewing. The focus is on the ritual, the skill of the host (`泡茶`, pàochá), and the shared experience of tasting the tea's evolving character. The `茶壶` is an active participant in creating this experience, not just a passive server.