茶盘与排水 — 40×60cm
胡桃木茶盘
一款实心胡桃木茶盘，底部设有铜质排水盆，尺寸适合四人茶席，为沉稳有序的功夫茶服务而生。
$305USD · 3200 g
Sandry Law 初次见到这款茶盘，是在云南一次春季采购之旅中 — 不是为了茶叶，而是为了那些制作承放盖碗茶桌的匠人。一家位于昆明郊区的小型家族木作坊，由一位曾在大理随祖父学艺的前木匠所创，每年只制作限量实木茶盘。Sandry 在那里待了两个下午，观看他们如何挑选经过至少三年自然风干的胡桃木板，仔细检查纹理是否笔直、有无边材。40×60 公分的版本，是他们在转向订制宴会桌之前所制作的最大尺寸。每个茶盘都由一整块木料铣削而成，带有微微向中央排水口倾斜的坡度，这坡度花了数月才调整完美。底部的铜盆由单片铜板手工弯折，折叠的边角无需焊接即增加刚性 — Sandry 说这种工法在云南顶级家具产区以外极为罕见。他带回了三个进行测试：一个留在昆明办公室日常使用，一个在广州一间茶馆经历了五十次冲泡的压力循环，最后一个则抵达汉堡仓库作为基准样品。这款茶盘正是参照那个基准样品打造 — 同样的木板、同样的坡度、同样的沉稳。Sandry 仍每季致电工坊，确认供应状况，并看看能为社群觅得什么新木料。
The leaf, brewed
dry leaf
The surface carries a deep chocolate-and-caramel grain, with occasional dark knots. The matte oil finish feels dry but not rough, and the rim is softly rounded.
wet leaf
After a rinse spill, the walnut darkens by a shade and dries to the touch within seconds — no water marks, no warping. The grain tightens and becomes subtly slick.
liquor
The copper tray below catches stray water and reflects a warm, muted glow. The slant channels liquid evenly toward the centre, where a small drain tube leads to a hidden reservoir.
aroma
Faint scent of cured walnut — earthy, slightly sweet. No varnish or solvent notes, even when warm water rests on the surface.
taste
Cups and pots land with a muted thud, not a sharp clink. The board absorbs vibration, keeping ceremony noise low and focused.
finish
After the session, a quick wipe with a dry cloth restores the oiled sheen. Over months, the walnut will darken and take on a patina that tells the story of many infusions.
Brewing
设置步骤：放置于平整表面，将硅胶排水管连接至水桶或排水口。使用后，倒空铜盆，并用无绒布擦干盘面。请勿浸泡于水中。
Sourced by
采购主管（中国）