The Chaozhou "Sha Diao" water boiling kettle is an exquisite example of traditional Chinese craftsmanship tailored for modern use. Boasting a generous capacity of approximately 800ml, this kettle caters to both individual and group tea sessions, offering ample volume for multiple pours.
This piece is a true work of art, crafted by the renowned Master Cheng Yanshuan. It is made from fair-resistant natural clay that contains no chemicals, ensuring a natural and safe brewing experience. The kettle sports a distinctive multi-color design, blending earthy tones that create a visually striking appearance while maintaining the classic shape and functionality of the "Sha Diao" style.
Understanding the importance of preparation, the kettle should be submerged in cold water for 24 hours before its first use. This not only cleanses the kettle but also tempers the clay, enhancing its durability. It is designed for versatility and can be heated by direct fire, such as an alcohol lamp, or by electricity on an electrical stove.
The usage guidelines are a testament to the care taken in the kettle's design and the respect for the materials used. To preserve the longevity of the kettle, avoid rapid temperature changes, and be aware that natural seepage may occur as part of the clay's character over prolonged use—this is normal and not a cause for concern.
With its unique multi-color finish and the convenience of a left-handed option, this "Sha Diao" kettle is not just a functional item but also a statement piece that demonstrates a deep appreciation for the heritage of tea brewing. Each kettle comes with a certificate issued by Master Cheng Yanshuan, assuring its authenticity and quality craftsmanship.
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.
