建水與汝窯茶具
汝窑盖碗
一只110ml的河南工作室蓋碗，採用經典汝窯青瓷 — 開片的釉面充滿生命力，隨著每一次浸泡呼吸，吐露出象牙白至深褐的歲月故事。
$240USD · 140 g
我首次造訪這個位於汝州的工作坊，是在為我們姐妹站 tea.gratis — Michael [Zhan] 已經追蹤小產量的汝窯整整三個茶季。多數工作室早已改用瓦斯或電窯，但這個家族仍堅持在汝河畔的階梯窯裡，以松木與果木混合燒製。你眼前這只蓋碗，是由窯主的女兒——一位第三代陶人拉坯成形，胎土配方模仿了失傳的宋代配方：本地瓷石、石英，以及少量富含鐵質的黃土。開片釉施得極薄 — 僅約 0.2 毫米 — 燒成後呈現柔和的冰裂效果，而非粗厚的釉面崩裂。我們談妥了一批共四十件的訂單，全數經由 Michael 預先檢驗，並直接支付給工作坊。第一批於 2023 年秋季運抵柏林；這是最後幾只未售出的其中之一。每只蓋碗都有獨一無二的開片紋理，而它將在歲月中沁染出的茶漬，也全然歸屬於你。
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，請以沸水沖洗蓋碗 — 開片會舒展，陶胎的記憶也隨之甦醒。最適合搭配 *dān cōng*、*yán chá* 或陳年白茶。
Sourced by
採購與尋源專員（中國）