The exact form called "茄段壶" (literally "eggplant‑segment teapot") is not widely documented in classical sources, so its precise historical pedigree is ambiguous. The name, however, strongly suggests a teapot whose body is modeled as an eggplant or as a series of rounded segments—one of many naturalistic motifs used by Chinese teapot makers.

Brief history: Natural‑form teapots—shaped like fruits, vegetables, bamboo, and other organic subjects—have been a recurring theme in Chinese ceramics and especially in the Yixing (zisha/purple clay) tradition from Jiangsu province since the Ming and Qing dynasties. Craftsmen and literati favored these playful, rustic shapes for their connection to the scholar’s garden, their tactile appeal, and the way they express personal taste. Many such forms continued into the 19th–20th centuries and are still produced by modern studio potters.

Short note on the shape: Expect an oblong, gently tapered body divided into perceptible lobes or “segments” reminiscent of an eggplant; the lid often echoes the calyx or a rounded termination. Proportions are typically compact (suitable for gongfu brewing), with handle and spout integrated to preserve an organic silhouette. Surface finish may be smooth or slightly textured; material is commonly zisha or other stoneware clays.
Wood-fired handmade Yixing teapot made from Duanni clay sourced from the original Huanglongshan mine. Xu Shun Wei.