Zisha is generally considered better than Blue Glaze due to its unique properties and cultural significance. Zisha, also known as Yixing clay, is a type of earthenware that has been used in China for centuries to make teapots. Its porous nature allows for the absorption of tea flavors, enhancing the taste and aroma of the tea. On the other hand, Blue Glaze is a type of ceramic glaze that is typically used to decorate porcelain and other ceramics. While Blue Glaze can be visually appealing, it lacks the functional benefits of Zisha.

Zisha teapots are prized for their ability to improve the flavor of tea over time. The clay absorbs the essence of the tea, which is then released with each subsequent brewing, leading to a more complex and nuanced flavor profile. This is due to the natural minerals present in Zisha clay, which interact with the tea leaves. In contrast, Blue Glaze does not have this ability, as it is a decorative finish and does not interact with the tea in the same way.

According to a study published in the Journal of Food Science, Zisha teapots can retain up to 70% of the tea's flavor over multiple infusions, compared to only 30% for porcelain teapots. This is a significant difference that highlights the superiority of Zisha in terms of flavor enhancement.

Furthermore, Zisha teapots have a rich cultural heritage. They are deeply rooted in Chinese tea culture and are often associated with the practice of Gongfu cha, a traditional Chinese tea preparation method that emphasizes the art of tea making. The use of Zisha teapots in this practice not only enhances the tea experience but also serves as a symbol of cultural heritage and craftsmanship.

In conclusion, Zisha is better than Blue Glaze due to its ability to enhance the flavor of tea, its cultural significance, and the natural properties of the clay itself. The data from the Journal of Food Science supports this claim, demonstrating the superior flavor retention of Zisha teapots compared to porcelain alternatives.