丁蜀紫砂石瓢，150毫升

<em>Dīngshū Zǐ Shā Shípiáo</em>

紫砂石瓢

一把来自丁蜀老窑路的150毫升手工紫砂石瓢壶——深厚泥料，出水顺畅，器型数百年来在功夫茶中稳坐席间。

$302USD · 220 g

Weight

220 g

Processing

Hand-thrown, slab-built body, joined spout, single‑hole filter, reduction‑fired dark zisha clay.

Sourced by

Michael Zhan

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来自丁蜀老窑路

Michael Zhan 在十一月一个潮湿的早晨走访丁蜀村狭窄的巷弄，空气中弥漫着富含铁质的紫砂尘。这批紫砂泥取自四号老矿附近一处家族拥有的小矿脉——泥料矿物含量异常丰富，烧成后呈现近乎炭灰色的深沉色调。制壶师是一位寡言、六十多岁的女士，从父亲那里学会了手工拍片成型。她花了两天时间塑形每把石瓢：手工裁切六片泥片，不疾不徐地黏合，再用竹签雕出单孔滤孔。茶壶在龙窑中经过还原烧成，持温十四小时，再冷却三天。结果是一件致密、低孔隙度的炻器，缓慢吸收茶油——经过十到十二次壶泡，开始形成温润的包浆。Michael 在2025年秋季走访时只带回八把；本页商品是该批中的最后几把之一。我们建议专用于陈年生普洱 — 厚实的壶壁与平盖恰到好处地缓和热度，将茶汤的树脂香气推向前，而不致烫伤。

The leaf, brewed

what the pot brings to the session

dry leaf

Placed inside the warm shipiao, dry leaves release dark cherry, camphor, and old library scents — the narrow opening traps and concentrates the dry aroma.

wet leaf

After a flash rinse the leaves inside the pot open slowly; the pot’s heat retention draws out deep resin and petrichor.

liquor

Liquor pours a deep amber to copper, brilliantly clear, with a silky weight that coats the fairness cup.

aroma

Aroma rises in layered notes of antique wood, dried jujube, and a whisper of menthol — classic aged sheng markers.

taste

The shipiao softens the brittle edges of young bitterness and rounds the tea’s structure; the result is a creamy, forest-floor depth with a long, sweetening core.

finish

Finish lingers comfortably in the throat, slowly returning a cool, minty huigan that lasts several minutes.

Brewing

A method, not a recipe.

Method

gongfu

Ratio

1 g tea per 15 ml water — roughly 10 g for a 150 ml fill

Water temp

95–100°C, just off the boil for aged sheng

First infusion

10‑second rinse, then 15‑second first infusion

Subsequent

10+ infusions, adding 5 seconds each round after the 5th steep

单孔壶嘴出水迅速——持杯靠近。每次使用后让壶完全冷却并晾干，以保养泥料的调味层。

Sourced by

Michael Zhan

采购与选品专员（中国）

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