Revered for its likeness to jade, celadon ceramics, also known as greenware, have been produced in China as far back as the Shang dynasty (1600-1046 BC). Traditional celadon glazes contain iron oxide, which transform into various lustrous shades of green – from deep olive to the palest blue- and grey-greens – when fired at high temperatures in a reduction oven. Celadon wares dominated the East Asian ceramic landscape for centuries, reaching its peak during the Song Dynasty (960-1279), after which blue-and-white Jingdezhen porcelain took pride of place.
Gong Dao Bei
Celadon
Jingdezhen
SKU
7242
Elegant celadon Gong Dao Bei pitcher in an off-white ash glaze with a hint of jade, handmade in Jingdezhen: the legendary porcelain capital of China. Perfect for daily use and Gong Fu brewing.
| Product | Gong Dao Bei pitcher |
| Origin | Jingdezhen, Jiangxi, China |
| Dimensions | L10cm x W8.5cm x H6cm |
| Volume | 150ml |
| Material | Porcelain |
| Glaze | Celadon ash glaze |
Each item is handmade and unique therefore measurements are approximate
In stock
Jingdezhen 景德鎮
The birthplace of porcelain, Jingdezhen has been producing the finest Chinese ceramics for over a thousand years and was home to some of China’s most important imperial kilns. Surrounded by breathtaking nature in the northeastern corner of Jiangxi province, the remoteness of the small city has helped preserve age-old traditions that are still in practice to this day. When Europeans first encountered Chinese porcelain back in the 14th century, they concluded that this ethereal yet solid "white gold" could only have been made by magic. The secret? Kaolin: the soft white clay essential to manufacturing porcelain, named after the Gaoling mountain in Jingdezhen where this resource was available in abundance.
Gong Dao Bei 公道杯
Written in Chinese as “fairness cup” the Gong Dao Bei or Cha Hai (茶海 “sea of tea”) is a glass or ceramic carafe that is used to evenly distribute tea of equal intensity among all guests. This ensures everyone enjoys the same brew: an essential feature of the skilled and disciplined Gongfu tea ceremony. Decanting freshly brewed tea from a teapot or Gaiwan into this secondary vessel halts the steeping process to ensure a uniform brew besides preventing the leaves from over-steeping. Furthermore they can also be used to cool the water before steeping, much like the Japanese Yuzamashi.
