The Chaozhou "Sha Diao" water boiling kettle, complete with its own alcohol stove, is a testament to traditional tea preparation methods. Designed with a modest capacity of around 500cc, this kettle is ideally sized for intimate tea sessions, offering a controlled and precise brewing process.
Handcrafted by the esteemed Mr. Cheng Yanshuan, this kettle is formed from fair-resistant natural clay, ensuring durability and safety as it is free from chemicals. Its terracotta hue and simple, sturdy design reflect the earthy origins of the material and the kettle's handcrafted nature.
The kettle comes with a series of recommendations to ensure its longevity and performance. Before the first use, it should be soaked in cold water for 24 hours, a step that primes the kettle and cleans its interior after firing. It is designed to be heated directly, with an alcohol lamp or an electrical stove being the preferred methods. Care should be taken to avoid extreme temperature changes to prevent any damage to the kettle.
It's natural for a kettle made from this type of clay to exude slight seepage during prolonged use, which should not be cause for concern as it does not affect the kettle's function.
This "Sha Diao" kettle is not merely a utilitarian object but a piece that brings a touch of authenticity and craftsmanship to the tea brewing experience. It is a practical work of art that invites a moment of reflection with every use, encouraging a deeper appreciation for the time-honored 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.
