Behold the Chaozhou "Sha Diao" water boiling kettle, a true masterpiece of functional art that holds up to 900ml, making it ideal for both personal use and social gatherings. This kettle is a perfect union of traditional craftsmanship and artistic expression.
The kettle is crafted by the revered potter, Mr. Cheng Yanshuan, from fair-resistant natural clay, which is carefully selected for its purity and absence of chemicals. Its rich texture and color are the results of the master's skillful firing techniques, while the beautifully etched design of blossoming branches adds an aesthetic of timeless beauty.
Boasting a generous capacity, this "Sha Diao" kettle is not only practical for boiling water but also serves as an enchanting centerpiece for any tea ceremony. It's designed to function well on both direct fire and electricity, with an alcohol lamp or an electric stove recommended for heating.
As with all of Mr. Cheng's creations, it is advised to prepare the kettle by immersing it in cold water for a full day before first use, ensuring it is properly conditioned for the heat and aiding in the cleaning of the interior. While the kettle is built for durability, it is best to introduce heat gradually and avoid drastic temperature changes to maintain its integrity over time.
Please note that over prolonged use, a small amount of seepage may occur due to the natural properties of the clay, which is a normal occurrence and not a defect.
Incorporating this "Sha Diao" kettle into your tea brewing practice means embracing a piece of Chaozhou's rich pottery heritage. It is a work of art that offers both utility and an invitation to appreciate the slower pace and the deeper essence of traditional tea culture.
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.
