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煜坚 《半月》潮州朱泥壶
The Half-Moon Teapot traces its origins to the Mansheng Eighteen Forms of the Qing dynasty and is regarded as a classic literati vessel. In the late Qing period, it was introduced to Chaozhou and gradually became a commonly used teapot shape for gongfu tea.
Characterised by its half-moon curve, the body features clean, restrained lines and a compact form that naturally gathers aroma. Made with thin yet dense clay, it locks in fragrance and concentrates flavour, while offering a crisp, smooth pour. Today, it stands as a classic red clay teapot form on the Chaoshan tea table—uniting literati elegance with everyday practicality.
Material: Red Clay from Chaozhou
Technique: Chaozhou red clay teapots are rooted in traditional wheel-throwing techniques. Using carefully selected local red clay, the material is first washed, aged, and thoroughly kneaded. The teapot is then hand-thrown on a rotating wheel, followed by trimming and assembling the spout and lid. After careful burnishing and slow air-drying, the piece is fired at high temperatures in the kiln.
The finished teapot is compact in form, with thin yet resilient walls—an iconic tea vessel designed for the precision and rhythm of Chaozhou gongfu tea.
煜坚 《半月》潮州朱泥壶
The Half-Moon Teapot traces its origins to the Mansheng Eighteen Forms of the Qing dynasty and is regarded as a classic literati vessel. In the late Qing period, it was introduced to Chaozhou and gradually became a commonly used teapot shape for gongfu tea.
Characterised by its half-moon curve, the body features clean, restrained lines and a compact form that naturally gathers aroma. Made with thin yet dense clay, it locks in fragrance and concentrates flavour, while offering a crisp, smooth pour. Today, it stands as a classic red clay teapot form on the Chaoshan tea table—uniting literati elegance with everyday practicality.
Material: Red Clay from Chaozhou
Technique: Chaozhou red clay teapots are rooted in traditional wheel-throwing techniques. Using carefully selected local red clay, the material is first washed, aged, and thoroughly kneaded. The teapot is then hand-thrown on a rotating wheel, followed by trimming and assembling the spout and lid. After careful burnishing and slow air-drying, the piece is fired at high temperatures in the kiln.
The finished teapot is compact in form, with thin yet resilient walls—an iconic tea vessel designed for the precision and rhythm of Chaozhou gongfu tea.
