Sourced in Wuyishan by Michael Zhan
This 30×42 cm tray comes from a family‑run workshop on the outskirts of Wuyishan city, Fujian, where the Zhan family has worked bamboo for four generations. During a spring 2024 sourcing trip, I spent three days with the head craftsman, watching him select four‑year‑old moso bamboo culms — thick‑walled, straight‑grained, and naturally resilient. The bamboo is harvested after the sap has fallen in winter, then air‑dried for six months before any tool touches it.
The core of the tray is a one‑piece base carved with a subtle slope toward the drainage spout; the slotted top is friction‑fit, no glue, so it can be lifted off for cleaning. Every edge is chamfered by hand — no sharp corners to catch a sleeve or a tea cloth. The lacquer is a simple food‑grade urushi, applied in three thin layers, each polished with a rice‑husk pad.
Michael selected this size for its day‑to‑day practicality. It holds a 150 ml gaiwan, fairness pitcher, and two tasting cups comfortably, yet tucks away on a shallow shelf. Because each tray is a small batch piece, grain shade and slat width vary subtly — a sign of hand work, not a flaw.