建水与汝窑壶
石瓢
一款150ml石瓢壶，以致密建水紫陶塑形——其石瓢壶形呼应明代简约风格，陶土的矿物底蕴与陈年shou和sheng pu-erh搭配极佳。
$280EUR · 240 g
2026年初，Michael Zhan沿红河走访了建水的陶土作坊。在参观了数座窑之后，他在老城附近停留在一间小型家族经营的工坊，当地紫陶的灰紫色泥板仍以手工捶打并于辘轳上拉坯成型。陶土 — 富含铁和硅 — 取自单面山坡，随后历经数月陈化才进行塑形。烧制在传统龙窑中进行，精心控制的还原气氛约在1100°C，将生坯转化为深沉近乎墨紫且带有细微金属光泽的器物。
石瓢造型，拥有宽腹、尖嘴及简约的壶柄，因其历史韵味与功能美感而被选中。Michael与陶匠合作，微调壶唇与壶柄的平衡，使150ml的容量在手中份外精准 — 是为每日使用而设计的工具。这一批特别吸引Michael的目光，因为陶土颗粒异常细腻，他深知仅需数月冲泡便能养出温润包浆。他选了不到三十把，每把都经过出水流畅度与断水干脆度的检查。壶盖内侧均钤有陶人低调的印记。
The leaf, brewed
dry leaf
Matte, deep purple-brown surface with faint metallic sheen; unglazed, revealing fine sandy texture from Jianshui zitao.
wet leaf
After a hot rinse, the clay darkens to an almost espresso hue, releasing a gentle, earthy scent reminiscent of rain on dry soil.
liquor
The shipiao’s wide, low profile retains heat evenly, yielding a smooth, unbroken pour that aerates dark liquors without turbulence.
aroma
Neutral and porous — it quietly tames funk in young shou while preserving the camphor notes of aged sheng.
taste
Tea infused in this pot shows enhanced body and a soft, rounded mouthfeel, with a whisper of minerality that lingers.
finish
Over repeated sessions, the clay develops a gentle patina, deepening the sweetness and aftertaste of pu-erh.
Brewing
以沸水温壶至少30秒。建水陶土保温性极佳，因此冲泡年轻sheng pu-erh时可稍降温以避免苦涩。
Sourced by
采购与寻源专员（中国）