Hand wash with warm water and a soft cloth or sponge, using a mild detergent as necessary. Do not put in microwave.
|Origin||Jingdezhen, Jiangxi, China|
|Dimensions||Ø13.5 x H8 cm|
|Finish||Iron and copper glaze|
Each item is handmade and unique, therefore colour, weight and dimensions may vary slightly
The birthplace of porcelain, Jingdezhen has been producing the finest Chinese ceramics for over a thousand years and was home to some of China’s most important imperial kilns. Surrounded by breathtaking nature in the northeastern corner of Jiangxi province, the remoteness of the small city has helped preserve age-old traditions that are still in practice to this day. When Europeans first encountered Chinese porcelain back in the 14th century, they concluded that this ethereal yet solid “white gold” could only have been made by magic. The secret? Kaolin: the soft white clay essential to manufacturing porcelain, named after the Gaoling mountain in Jingdezhen where this resource was available in abundance.
Jian Shui 建水
When brewing Gongfu style, discarded water, tea and used leaves can be poured into Jian Shui (literally “pour away water”) receptacles. These are typically made of ceramic and/or metal, and may have a cover with drainage holes to conceal its contents. Larger Jian Shui, also called Shui Fang (水方), can be filled with hot water to wash and pre-warm teacups before serving. When dry pouring, i.e. warming tea utensils from the inside rather than the outside, Jian Shui are used in place of a Cha Pan tray or tea boat. Lidded Jian Shui closely resemble the Chakoboshi used in Japan, while in Europe they evolved into the versatile porcelain slop bowl or basin.