"南瓜壶" literally means "pumpkin teapot." The exact designation can be ambiguous in English: some makers and collectors distinguish 南瓜壶 from related gourd-shaped types (葫芦壶), while others use the terms interchangeably. Rather than a single factory style, it is a descriptive form found especially within the Yixing (zisha) teapot tradition.

Historically, lobed and fruit-inspired teapot shapes became popular as Chinese tea culture and studio pottery developed in the late Ming and into the Qing dynasty. Artisans in the Yixing region experimented with natural motifs and small, well-proportioned vessels suitable for gongfu brewing. The pumpkin/gourd family reflects that blend of utility and aesthetics: compact size for focused infusions, clay with good heat retention, and a snug-fitting lid to control aroma.

Shape note: a 南瓜壶 typically has a rounded, vertically ribbed (lobed) body resembling a pumpkin, often topped with a stem-like knob. Spout and handle are balanced to allow a clean pour and comfortable grip. The form is valued both for its visual charm and its practical brewing performance; it often carries auspicious connotations (abundance, longevity) in Chinese decorative language.
Wood-fired handmade Yixing teapot made from Duanni clay sourced from the original Huanglongshan mine. Xu Shun Wei.