Overview The Chaozhou "Sha Diao" water kettle combines traditional craftsmanship with functional performance for tea brewing. With a 690ml capacity, it is ideal for solo sessions or small tea gatherings. Formed from heat-resistant natural clay free from synthetic additives, each kettle features a light terracotta finish shaped by Master Cheng Yanshuan.
Specifications
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Overall Dimensions: Height 16 cm × Maximum Diameter 12 cm
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Base Diameter: 10 cm
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Mouth Inner Diameter: 5.2 cm
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Capacity: ~690 ml
Material & Water Chemistry
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Soda Glaze Effects: Fired from raw mineral ores, the soda glaze releases weakly alkaline metal ions during high-temperature processing. Upon boiling, trace metasilicic acid elements soften the water, maintaining a slightly alkaline state to enhance tea extraction compared to standard metallic or glass kettles.
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1380°C High-Temperature Firing: High-heat processing purges organic impurities from the porcelain clay. This prevents residual odors or harmful substances during heating, preserving the natural aroma and profile of the tea leaves.
Usage Instructions & Care
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First-Use Conditioning: Submerge the kettle completely in cold water for 24 hours prior to initial heating to clear residual firing dust and condition the clay body.
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Heat Sources: Compatible with open flame and electric heat sources. An electric ceramic stove or alcohol burner is recommended for optimal temperature control.
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Thermal Management & Maintenance: To prevent thermal shock, avoid exposing the kettle to sudden temperature shifts. Minor surface seepage over extended use is a natural characteristic of porous unglazed clay and does not impair functionality.
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.
