Vintage Yixing Teapot #81 Thin-Walled 90's Red Clay Shen Deng Teapot 120ml
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[Not suitable in dishwasher and microwave]
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Yixing Red Clay "Shen Deng" Teapot, Thin-Walled (1990s)
This 1990s red clay (hongni 紅土) teapot was made outside the state factory system and takes the form Taiwanese collectors call Shen Deng (神燈), the "magic lamp." It is one of the five classic shuiping-style shapes nicknamed by Taiwanese collectors in the early decades of the trade, named for its low, gently flattened silhouette and sleek spout, which together recall Aladdin's lamp.
What sets this example apart is the construction. The walls are remarkably thin, and the pot feels almost weightless in the hand, the kind of refinement that demands real skill at the bench and immediately distinguishes it from run-of-the-mill commercial production. The finishing throughout is crisp and careful, placing this firmly among the better outside-factory work of its decade.
Thin-walled red clay pots have practical virtues too. They heat up quickly and respond nimbly to gongfu brewing, making them especially good with aromatic teas where you want lively, precise extraction, such as high-fragrance oolongs, Dancong, or gaoshan tea.
Both the base and the underside of the lid carry small impressed seals, most likely the personal marks of an individual workshop or potter. The carving is shallow and we have not been able to read them with certainty, so we make no attribution and price the pot on its own evident merits: fine clay, fine work, and a charming form.
Yixing Red Clay "Shen Deng" Teapot, Thin-Walled (1990s)
This 1990s red clay (hongni 紅土) teapot was made outside the state factory system and takes the form Taiwanese collectors call Shen Deng (神燈), the "magic lamp." It is one of the five classic shuiping-style shapes nicknamed by Taiwanese collectors in the early decades of the trade, named for its low, gently flattened silhouette and sleek spout, which together recall Aladdin's lamp.
What sets this example apart is the construction. The walls are remarkably thin, and the pot feels almost weightless in the hand, the kind of refinement that demands real skill at the bench and immediately distinguishes it from run-of-the-mill commercial production. The finishing throughout is crisp and careful, placing this firmly among the better outside-factory work of its decade.
Thin-walled red clay pots have practical virtues too. They heat up quickly and respond nimbly to gongfu brewing, making them especially good with aromatic teas where you want lively, precise extraction, such as high-fragrance oolongs, Dancong, or gaoshan tea.
Both the base and the underside of the lid carry small impressed seals, most likely the personal marks of an individual workshop or potter. The carving is shallow and we have not been able to read them with certainty, so we make no attribution and price the pot on its own evident merits: fine clay, fine work, and a charming form.