Chaozhou Red Clay Sha Diao Boiler Teapot

This bolier teapot, also known as "Sha Diao (砂铫)" (referred to as "Yushu Wei"(玉书煨) in Chaozhou Gongfu tea), is a utensil used for boiling water widely in the Chaoshan region for brewing Gongfu tea. It is made from local red clay in Chaozhou, known for its thin body and lightweight, allowing for even heating. It is an excellent choice for boiling water and brewing tea.

The water boiled in a Sha Diao has a gentle and sweet taste, enhancing the fragrance and richness of the tea leaves. It pairs wonderfully with a traditional red clay stove, embodying the essence of Chaozhou Gongfu tea culture.

The hollow handle of the teapot provides a comfortable grip, while the rope helps insulate and prevent burns, ensuring a safe and pleasant tea brewing experience.

The spout of the teapot is straight, allowing for a smooth and steady water flow.

The teapot lid is light and thin, equipped with air holes, and features a handcrafted flower design on the knob.

The design of the teapot mouth is clever, ensuring that even when tilted at a 90-degree angle to pour water, the lid will stay securely on the edge and not easily fall off.

Usage instructions:

1. Before using a new Sha Diao: Wash it thoroughly with clean water to remove any dust and impurities from the surface. Then fill it with clean water and let it soak for hours to allow the pot to absorb moisture.

2. Boiling water: Add an appropriate amount of clean water, making sure not to exceed the pot's capacity limit. You can use a stove or an electric ceramic stove. Start by heating it slowly with a low flame to avoid sudden high temperatures that could cause cracking. Increase the heat gradually as the water temperature rises until it reaches boiling point.

3. The pot can be used for boiling water, brewing tea, and of course, for steeping tea.

Precautions:

1. Traditional Sha Diao are suitable for heating with charcoal fire or electric ceramic stoves. Avoid using induction cooktops, as they may cause uneven heating and increase the risk of the pot cracking.

2. After heating the Sha Diao, do not rinse it with cold water immediately to prevent cracking due to rapid temperature changes.

3. Do not place the Sha Diao on the stove when adding water; do not overfill the pot with water to prevent spillage and potential hazards when the water boils; also, avoid dry heating to prevent cracking.

4. Sha Diao are fragile, so handle them with care during use and when moving them to avoid collisions and falls.

5. Clean the pot promptly after use to remove tea stains and water marks. If not used for an extended period, dry it thoroughly before storing it properly.

6. A new Sha Diao may have a slight clay smell initially, which typically dissipates after boiling water in it a few times.

7. When using a stove for heating, ensure fire safety in the surrounding environment. If using charcoal for heating, maintain ventilation or use the pot outdoors.

In the Chaoshan area, drinking Gongfu tea is a universal custom. The Sha Diao is one of the "Four Treasures of Chaoshan Gongfu Tea." It forms a complete set of Gongfu tea utensils together with the delicate "Meng Chen Guan" (teapot), "Ruo Chen cup" (tea cup), and the traditional red clay stove. The Sha Diao is usually made from the special local clay mixed with various minerals. Scientifically speaking, the Sha Diao's porous structure and rich mineral composition can absorb compounds such as calcium and magnesium from the water, thereby purifying the water quality. This provides a better foundation for brewing tea, enhancing the best taste and aroma of the tea leaves. The traditional combination of the Sha Diao with a red clay stove is the most traditional setup. However, as times have evolved, the use of the Sha Diao has decreased with the rise of more convenient modern appliances like electric kettles and induction cookers. Despite this, Sha Diao is still cherished and used among traditional tea practitioners, tea enthusiasts, and those who value cultural heritage.

Chaozhou red clay, also known as Chaozhou Zhu Ni, is the primary material used in making Chaozhou handmade teapots. It originates from Chaozhou City in Guangdong Province, China, mainly found in regions such as Fengxi, Fengtang, and Fuyang. The clay is known for its fine texture, flexibility, and strong plasticity, resulting in finished products that are beautifully shaped, with simple lines and rich colors. The history of Chaozhou red clay dates back a long time, with the history of Chaozhou Zhu Ni teapots traceable to the mid-Qing dynasty.

Chaozhou is considered the homeland of Gongfu tea, and the area also produces red clay, boasting a long history and cultural background. The handmade pot-making technique of Chaozhou is comparable to that of Yixing Zisha teapots. Within tea culture, Chaozhou's "Gongfu tea" is regarded as one of the oldest types of Chinese tea ceremony. In terms of craftsmanship, Chaozhou red clay teapots differ from Yixing Zisha teapots. Chaozhou red clay pots are formed through traditional hand-pull techniques, whereas Yixing Zisha teapots are made using a method of shaping clay slabs.

Moreover, the overall craftsmanship and airtightness of Chaozhou red clay pots are superior to those of general Zisha teapots.