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Jianshui & Ru kiln pots

Ru-kiln crackle gaiwan, 110ml

*Rǔ Yáo Gài Wǎn*

汝窑盖碗

A 110ml Henan-studio gaiwan in classic Ru celadon — the crackled glaze is alive, inhaling each steep and exhaling stories in shades of ivory-to-sepia.

$240USD · 140 g

Weight
140 g
Harvest
2023 workshop firing
Processing
Hand-thrown Ru-kiln celadon with traditional crackle glaze, reduction-fired in a wood kiln in Henan province
Sourced by

Sourced from the last family kiln still firing Ru ware with wood alone

I first visited the workshop in Ruzhou during a procurement trip for our sister site tea.gratis — Michael [Zhan] had been tracking small-output Ru kilns for three seasons. Most studios had switched to gas or electric, but this family still fired with pine and fruitwood in a step-kiln on the slopes of the Ru River. The gaiwan you see here was thrown by the kiln-master’s daughter, a third-generation potter, from a clay blend that mimics the lost Song dynasty formula: locally sourced porcelain stone, quartz, and a small amount of iron-rich yellow earth. The crackle glaze is poured thin — barely 0.2 mm — so it vitrifies to a soft ice-crackle rather than a thick crazing. We negotiated a lot of forty pieces, all pre-inspected by Michael, and paid the workshop directly. The first batch arrived in Berlin in autumn 2023; this is one of the last unsold. Each gaiwan has its own crackle map, and the patina it will draw over years is entirely yours.

The leaf, brewed

The most honest vessel — what it gains, it gives back

dry leaf

Unglazed inner foot ring reveals a pale grey stoneware body; the outer crackle web is a dry, lichen-like matte celadon.

wet leaf

Pour hot water over the lid and bowl — the crack lines darken instantly, mapping every seep, before settling into a warm bisque-on-jade tracery.

liquor

A stream arcs from the lid’s thumb-depression through the fractured glass across the lip — the tea carries a soft chalk-mineral whisper.

aroma

Warm clay and steamed bamboo leaf, with the ghost of yesterday’s *yán chá* resin clinging inside the cracks — earthy, slightly sweet.

taste

In the mouth, the gaiwan takes nothing away: astringency is rounded, high notes are cushioned, and the body of the liquor feels fuller, as if filtered through aged limestone.

finish

The patina develops slowly — after a hundred sessions the cracks will map your favourite oolongs in thread-thin amber lines. No two owners ever have the same gaiwan.

Brewing

A method, not a recipe.

Method
gongfu
Ratio
1 g tea : 15 ml water (e.g. 7.3 g for this 110 ml bowl)
Water temp
95
First infusion
10
Subsequent
8+; add 5 seconds per steep after the 3rd

Rinse the gaiwan with boiling water before your first session — the crackle opens and the clay’s memory awakens. Best with *dān cōng*, *yán chá*, or aged white.

Sourced by

Michael Zhan

Procurement & Sourcing Specialist (China)

Full profile →