建水与汝窑茶具
汝窑盖碗
一只110ml的河南工作室盖碗，采用经典汝窑青瓷 — 开片的釉面充满生命力，随着每一次浸泡呼吸，吐露出象牙白至深褐的岁月故事。
$240USD · 140 g
我首次造访这个位于汝州的工作坊，是在为我们姐妹站 tea.gratis — Michael [Zhan] 已经追踪小产量的汝窑整整三个茶季。多数工作室早已改用瓦斯或电窑，但这个家族仍坚持在汝河畔的阶梯窑里，以松木与果木混合烧制。你眼前这只盖碗，是由窑主的女儿——一位第三代陶人拉坯成形，胎土配方模仿了失传的宋代配方：本地瓷石、石英，以及少量富含铁质的黄土。开片釉施得极薄 — 仅约 0.2 毫米 — 烧成后呈现柔和的冰裂效果，而非粗厚的釉面崩裂。我们谈妥了一批共四十件的订单，全数经由 Michael 预先检验，并直接支付给工作坊。第一批于 2023 年秋季运抵柏林；这是最后几只未售出的其中之一。每只盖碗都有独一无二的开片纹理，而它将在岁月中沁染出的茶渍，也全然归属于你。
The leaf, brewed
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
首次使用前，请以沸水冲洗盖碗 — 开片会舒展，陶胎的记忆也随之苏醒。最适合搭配 *dān cōng*、*yán chá* 或陈年白茶。
Sourced by
采购与寻源专员（中国）