Product Name: Chaozhou "Sha Diao" Water Boiling Kettle "Yu Shu Wei"
Material: Crafted from fire-resistant natural clay, this kettle is free from chemicals, ensuring a pure and natural taste for your tea.
Size:
- Length: 14cm
- Width: 12cm
- Height: 19cm
- Diameter of Kettle Body: 12cm
- Diameter of Upper Mouth: 6.5cm
- Height of Kettle Body: 8cm
Weight: Approximately 436g, making it sturdy yet manageable for handling.
Capacity: The kettle has a full capacity of 500ml, suitable for multiple servings of tea.
Usage Instructions:
- Prior to the first use, immerse the kettle in cold water for 24 hours. This step is crucial to prepare the clay after kilning and aids in cleaning the kettle's interior.
- The kettle is versatile, suitable for heating on direct fire or an electric source. For optimal results, the use of an alcohol lamp or an electric stove is recommended.
- To preserve the integrity of the kettle, avoid rapid temperature changes. Do not add cold water into a hot kettle or hot water into a cold one, as it may lead to cracking or even explosion due to thermal shock.
- During prolonged use, the kettle may seep water slightly due to the porous nature of the sand mud. This is a natural occurrence and not a cause for concern.
The Chaozhou "Sha Diao" Kettle is not only a functional tool for boiling water but also a piece of traditional Chinese tea ware. Its natural materials and craftsmanship make it an excellent gift for tea enthusiasts or a treasured addition to any tea ceremony setup.
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.
