Wash by hand with warm water and a soft cloth or sponge, using a mild washing-up liquid if necessary. Do not put in the dishwasher or microwave.
Teacup
Wood Fired
Nixing
SKU
7252
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
Gorgeous wood-fired Nixing clay teacup partially coated in a glossy golden brown glaze, creating a stunning interplay between colour and texture. Handcrafted at a third generation family-run kiln in Qinzhou: the home of Nixing pottery, this teacup is perfect for serving all kinds of Chinese tea and more.
| Product | Teacup, golden brown |
| Origin | Qinzhou, Guangxi province, China |
| Material | Nixing clay |
| Volume | 100ml |
| Dimensions | Ø6.5 x 5cm |
Each item is handmade and unique therefore measurements are approximate and colours may vary
In stock
Nixing Clay 坭興陶
Boasting a 1300 year old history, Nixing – along with Yixing, Jianshui and Rongchang – is one of the four celebrated styles of traditional Chinese pottery. Produced in Qinzhou, Guangxi province, Nixing wares are made from a mixture of two clays dug from either side of the Qinjiang river banks. Baked unglazed at high temperatures of around 1200°C, the mineral-rich clay takes on hues ranging from the characteristic deep copper brown to blue-greys and black. Nixing ceramics are then often polished to reveal an incredibly smooth matte surface that is particularly suited to decorative carving. With the exception of fruit and intense herbal teas, teapots made from Nixing clay are suitable for all types of tea, slightly rounding off the taste for a less astringent and more harmonious flavour profile.
Pin Ming Bei 品茗杯
Legendary Chinese tea master, Lu Yu (733-804), aka “the Sage of Tea”, regarded frugality and restraint as essential to the art of the tea connoisseur. Few tea accessories encapsulate these qualities quite as effectively as the tiny Pin Ming Bei cup (literally “tasting tea cup”) designed for sipping, rather than gulping, thereby encouraging the user to focus on and savour the taste of the tea. This is especially pertinent for fine Chinese teas that subtly evolve with each infusion, taking the drinker on a flavour journey. Full-bodied Oolong teas in particular, with a stronger taste and aroma, are best enjoyed in small sips.
