[Not suitable in dishwasher and microwave]
[Not suitable in dishwasher and microwave]
-
Classic Yixing "Pigeon Beak" Teapot with Inner and Outer Red Slip
This Yixing teapot represents a unique transitional moment in Chinese ceramic history. Made during the early 1980s, when pure hongni (red clay) became temporarily scarce, potters at the state-run Yixing Zisha Factory No.1 adapted the long-existing technique from the Qing Dynasty by applying a thin layer of refined red clay slip over a base of other zisha materials. This technique allowed them to maintain the appearance and brewing qualities of red clay teapots, which remained highly sought-after, especially in export markets.
This particular example features a full coating of red slip both inside and out—a technique known as “inner and outer red” (內外紅). The surface has a warm, uniform reddish tone, and with time and use, it will develop a gentle patina that reflects the drinker’s personal tea habits.
The form is the iconic Ge Zui Hu (鴿嘴壺), or “Pigeon Beak Teapot,” a shape originally developed in collaboration with Japanese clients in the 1970s. Its refined curve and elongated spout create a gentle, elegant silhouette while offering an extremely smooth pour. The single-hole filter and moderate wall thickness make it ideal for fragrant oolongs or Taiwanese high-mountain teas, especially those with layered aromas and fine textures.
A well-balanced teapot with historical depth and everyday utility, perfect for those who appreciate both form and function in their Gongfu tea practice.
Classic Yixing "Pigeon Beak" Teapot with Inner and Outer Red Slip
This Yixing teapot represents a unique transitional moment in Chinese ceramic history. Made during the early 1980s, when pure hongni (red clay) became temporarily scarce, potters at the state-run Yixing Zisha Factory No.1 adapted the long-existing technique from the Qing Dynasty by applying a thin layer of refined red clay slip over a base of other zisha materials. This technique allowed them to maintain the appearance and brewing qualities of red clay teapots, which remained highly sought-after, especially in export markets.
This particular example features a full coating of red slip both inside and out—a technique known as “inner and outer red” (內外紅). The surface has a warm, uniform reddish tone, and with time and use, it will develop a gentle patina that reflects the drinker’s personal tea habits.
The form is the iconic Ge Zui Hu (鴿嘴壺), or “Pigeon Beak Teapot,” a shape originally developed in collaboration with Japanese clients in the 1970s. Its refined curve and elongated spout create a gentle, elegant silhouette while offering an extremely smooth pour. The single-hole filter and moderate wall thickness make it ideal for fragrant oolongs or Taiwanese high-mountain teas, especially those with layered aromas and fine textures.
A well-balanced teapot with historical depth and everyday utility, perfect for those who appreciate both form and function in their Gongfu tea practice.