The Chaozhou "Sha Diao" water boiling kettle is a masterpiece of simplicity and functionality. With a generous capacity of approximately 680ml, it’s designed for the tea lover who appreciates the harmony of form and function in their brewing apparatus.
This kettle is a part of an exclusive collection by Master Cheng Yanshuan, renowned for his commitment to traditional Chaozhou pottery techniques. The kettle is crafted from fair-resistant natural clay that is free from chemicals, ensuring a pure and natural brewing experience. The white color of the clay adds a modern touch to the kettle's timeless design, offering a fresh take on the classic "Sha Diao" style.
The kettle's profile is elegant yet sturdy, with a wrapped handle that provides a secure grip and a visual contrast to the smooth white body. The piece is designed to be heated by direct fire or electricity, with an alcohol lamp or an electrical stove being the ideal heat sources.
To ensure the kettle's durability, a pre-use ritual of soaking in cold water for 24 hours is recommended. This procedure not only prepares the kettle for its first use but also enhances the clay’s properties for heat absorption. While the kettle is built to last, it is advised to avoid sudden temperature changes that could affect its lifespan.
It is normal for a small amount of water to seep out of the kettle over time; this is a natural characteristic of the sand clay and does not impact the kettle's functionality.
Each "Sha Diao" kettle is not only a tool for boiling water but a piece of artisanal art, reflecting Master Cheng Yanshuan's dedication to the craft and providing a touch of elegance to any tea ceremony.
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.
