Hu Cheng
Su Bai

Oriento

SKU
8288
Crafted from white and black coloured copper, this spectacular Hu Cheng teapot stand for Gongfu ceremonies may also be used as a tea tray. Made by the Guangzhou-based art and design studio, Oriento, as part of their Su Bai collection that celebrates the transience of the colour white.
Item Hu Cheng teapot stand
Brand Oriento
Origin Guangzhou, China
Material Copper
Colour White, black
Dimensions 26.5 x 20 x 1.5 cm
Packaging Wooden box


Each piece is handmade and unique therefore dimensions, colour and finish may vary slightly

€359.90

Delivery : up to 5 business days

Incl. VAT, excl. shipping

SKU
8288
In stock

Oriento

Amalgamating tradition with modernity since 2016, the art and design studio, Oriento (五玄土), produces teaware, sculpture and paintings using copper as the base element. Founder Jia Jianghong (贾江宏, b.1986) is a graduate of the Sculpture Department of Guangzhou Academy of Fine Arts, where he continues to advance his research on copper colouring techniques and casting technology.

Hu Cheng 壺承

The Hu Cheng “teapot stand” is a small tray used to support and display teapots or Gaiwan. Typically made of ceramic, their primary function is to contain any spills and avoid tea stains. They may be shaped like a bowl or plate, while some consist of two layers with a concealed drainage compartment. Hu Cheng can be used in lieu of larger Gongfu tea trays particularly when dry pouring Gan Pao style, where a separate Jian Shui slop basin is used to collect any excess tea or water.

Gongfu Cha 工夫茶

Gongfu or Kungfu Cha is the art of brewing tea with precision and mindfulness to bring out the best of the leaves. This is achieved through multiple short infusions using a small teapot, such as Yixing teapots, or Gaiwan, together with a Gong Dao Bei "fairness pitcher" and Pin Ming Bei "tasting cups". These utensils are placed on top of the Cha Pan "tea tray" where they are rinsed and preheated with hot water. Once warmed up, the water can be discarded in a Jian Shui basin.

Paramount to Gongfu brewing is a high quality tea that develops in flavour and aroma across several steepings, unveiling different aspects of its character with each brew. The leaves are generously added to the teapot or Gaiwan so that it is about a quarter full, before filling to the brim with hot water. Since there is a high ratio of leaves to water, a first infusion can be as short as 10 seconds, though this, as well as water temperature, will vary depending on the type of tea. Tightly rolled or compressed Oolongs or Pu Erh may also be initially rinsed for a few seconds to help the leaves unfurl.

The steeped tea is then poured into the Gong Dao Bei pitcher to ensure a consistent infusion when decanted into each cup. These steps are repeated until all the flavour has been extracted from the leaves, slightly adjusting the brew time with each infusion so that there is a gradual decrescendo in strength. Enjoy the flavour journey.

Care

Wash by hand with warm water and a soft cloth or sponge, using a gentle washing-up liquid when necessary. Make sure to thoroughly towel dry after washing to prevent water marks. Do not put in dishwasher.

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