茶盤與排水 — 40×60cm
胡桃木茶盘
一款實心胡桃木茶盤，底部設有銅質排水盆，尺寸適合四人茶席，為沉穩有序的功夫茶服務而生。
$305USD · 3200 g
Sandry Law 初次見到這款茶盤，是在雲南一次春季採購之旅中 — 不是為了茶葉，而是為了那些製作承放蓋碗茶桌的匠人。一家位於昆明郊區的小型家族木作坊，由一位曾在大理隨祖父學藝的前木匠所創，每年只製作限量實木茶盤。Sandry 在那裡待了兩個下午，觀看他們如何挑選經過至少三年自然風乾的胡桃木板，仔細檢查紋理是否筆直、有無邊材。40×60 公分的版本，是他們在轉向訂製宴會桌之前所製作的最大尺寸。每個茶盤都由一整塊木料銑削而成，帶有微微向中央排水口傾斜的坡度，這坡度花了數月才調整完美。底部的銅盆由單片銅板手工彎折，摺疊的邊角無需焊接即增加剛性 — Sandry 說這種工法在雲南頂級家具產區以外極為罕見。他帶回了三個進行測試：一個留在昆明辦公室日常使用，一個在廣州一間茶館經歷了五十次沖泡的壓力循環，最後一個則抵達漢堡倉庫作為基準樣品。這款茶盤正是參照那個基準樣品打造 — 同樣的木板、同樣的坡度、同樣的沉穩。Sandry 仍每季致電工坊，確認供應狀況，並看看能為社群覓得什麼新木料。
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
設置步驟：放置於平整表面，將矽膠排水管連接至水桶或排水口。使用後，倒空銅盆，並用無絨布擦乾盤面。請勿浸泡於水中。
Sourced by
採購主管（中國）