The Chaozhou "Sha Diao" water boiling kettle is a blend of rustic charm and professional functionality, designed for the tea enthusiast who values the traditional aspects of tea preparation. With a capacity of around 700ml, it's perfectly sized for those who enjoy multiple cups of tea or wish to serve guests.
This kettle is crafted from fair-resistant natural clay that's free from chemicals, offering a pure and natural brewing experience. The sand-colored clay body is complemented by a robust hoop handle that adds a touch of artisanal beauty and practicality, allowing for easy maneuvering.
Master Cheng Yanshuan, a name synonymous with quality in Chaozhou pottery, is the artisan behind this kettle. His skillful touch is evident in the kettle’s balanced form and the durable construction that withstands regular use.
Usage tips for this kettle include a preparatory soak in cold water for 24 hours before the first use, which is essential for priming the kettle after its creation in the kiln and for ensuring the interior is clean and ready for brewing. This kettle is versatile, suitable for use on an alcohol lamp or electrical stove, yet it is advised to avoid sudden temperature changes to maintain its integrity.
Be mindful that slight seepage may occur with prolonged use, a natural property of the clay that does not compromise the kettle’s performance. Each "Sha Diao" kettle comes with a certificate of authenticity from Mr. Cheng Yanshuan, assuring its handcrafted origin and quality. This kettle is not just a tool for boiling water; it’s a statement piece that honors the age-old tradition of tea making.
Note — why this kettle may “sweat”: This kettle is made of unglazed Chaozhou clay with a fine, natural pore structure. When it is heated — especially while it is new — tiny beads of moisture may appear on the outside, most noticeably at the bottom, much like sweat. This is not a leak: the kettle does not leak when cold, and there is no crack or hole. The micro-pores are there for a reason: while the water boils, they gently absorb impurities and off-flavors from the water — such as the chlorine taste of tap water — while the minerals in the clay soften and round out the water in return. That is why water boiled in a clay kettle like this tastes soft, smooth and slightly sweet, and why Chaozhou gongfu tea drinkers have boiled their water this way for centuries. The sweating is strongest at first and gradually lessens with regular use, as the pores take up minerals from the water and settle. It does not affect the kettle’s function.
