宜興茶壺
紫砂石瓢
一把來自丁蜀老窯路的150毫升手工紫砂石瓢壺——深厚泥料，出水順暢，器型數百年來在功夫茶中穩坐席間。
$302USD · 220 g
Michael Zhan 在十一月一個潮濕的早晨走訪丁蜀村狹窄的巷弄，空氣中彌漫著富含鐵質的紫砂塵。這批紫砂泥取自四號老礦附近一處家族擁有的小礦脈——泥料礦物含量異常豐富，燒成後呈現近乎炭灰色的深沉色調。製壺師是一位寡言、六十多歲的女士，從父親那裡學會了手工拍片成型。她花了兩天時間塑形每把石瓢：手工裁切六片泥片，不疾不徐地黏合，再用竹籤雕出單孔濾孔。茶壺在龍窯中經過還原燒成，持溫十四小時，再冷卻三天。結果是一件緻密、低孔隙度的炻器，緩慢吸收茶油——經過十到十二次壺泡，開始形成溫潤的包漿。Michael 在2025年秋季走訪時只帶回八把；本頁商品是該批中的最後幾把之一。我們建議專用於陳年生普洱 — 厚實的壺壁與平蓋恰到好處地緩和熱度，將茶湯的樹脂香氣推向前，而不致燙傷。
The leaf, brewed
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
單孔壺嘴出水迅速——持杯靠近。每次使用後讓壺完全冷卻並晾乾，以保養泥料的調味層。
Sourced by
採購與選品專員（中國）