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NOW FOR YOUR VIEWING PLEASURE…
ORIENTAL STYLE DESIGN
HAND CRAFTED
TEA POT
MADE OF EARTHEN CLAY
FIRED IN ANA ANAGAMA - CAVE KILN.
FASHIONED AFTER TRADITIONAL CHINESE / KOREAN / JAPANESE SERVICE WARE
SIGNED BY THE ARTIST
"JEAN CARD" OF ROME NEW YORK (NY)
ONE OF A KIND / OOAK
ARTIST ORIGINAL / AO
THE PIECE MEASURES 6.5" BY 8" BY 9.5" HIGH WITH THE BENT WOOD HANDLE UP.
SMALL LID FOR PLACING YOUR CHOICE HERB TO STEEP.
PURPLE LAPIS AND GRAY CHRYSOCOLLA GLAZE.
SUITABLE FOR SERVING OR DECORATIVE DISPLAY.
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FYI
History of the teapot
The teapot probably derived from the ceramic kettles and wine pots which were also made in bronze and other metals and were a feature of Chinese cultural life for thousands of years. The earliest example of a teapot that has survived to this day seems to be the one in the Flagstaff House Museum of Teaware; it has been dated to 1513 and attributed to Gongchun.
From the end of the 17th century tea was shipped from China to Europe as part of the export of exotic spices and luxury goods. The ships that brought the tea also carried porcelain teapots. The majority of these teapots were painted in blue and white underglaze. Porcelain being completely vitrified will withstand sea water without damage, so the teapots were packed below deck whilst the tea stayed on top in the dry.
Tea drinking in Europe was initially the preserve of the upper classes since it was very expensive. Porcelain teapots were particularly desirable because porcelain could not be made in Europe at that time. It wasn't until 1765 that William Cookworthy devised a way of making porcelain and founded a works at Plymouth UK for the production of a porcelain similar to the Chinese. When European potteries began to make their own tea wares they were naturally inspired by the Chinese designs.
Kyusu (急須, kyūsu) is a traditional Japanese teapot mainly used for brewing green tea.
The common misconception is that a kyusu always has a side handle. However, the word "kyusu" merely means "teapot", even though in common usage kyusu usually does refer to a teapot with a side handle.
The two most common types of kyusu are yokode kyūsu (横手急須, side hand(le) teapot), which has a side handle and which is the more common type, and ushirode kyūsu (後手急須, back hand(le) teapot), which has a rear handle, just like teapots in other parts of the world; there are also uwade kyūsu (上手急須, top hand(le) teapot?).
The Japanese tea ceremony, also called the Way of Tea, is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha, powdered green tea. In Japanese, it is called chanoyu (茶の湯) or chadU (茶道; also pronounced sadU?). The manner in which it is performed, or the art of its performance, is called otemae (お手前; お点前; 御手前?). Zen Buddhism was a primary influence in the development of the tea ceremony.
Tea gatherings are classified as ochakai (お茶会?) or chaji (茶事?). Chakai is a relatively simple course of hospitality that includes the service of confections, thin tea (薄茶, usucha?), and perhaps a light meal (茶菓子, chagashi?). Chaji is a more formal gathering, usually with a full-course meal (kaiseki), followed by confections, thick tea (濃茶, koicha?), and thin tea. A chaji may last up to four hours.
A tea ceremony is a ritualised form of making tea. The term generally refers to the Japanese tea ceremony. One can also refer to the whole set of rituals, tools, gestures, etc. used in such ceremonies as tea culture. All of these tea ceremonies and rituals contain 'artificiality, abstractness, symbolism and formalism' to one degree or another.
These rituals can be found world-wide, although are centred on Asia and Europe, including the Victorian-era 'high tea' or afternoon tea ritual, where the ritual of being seen to have the right equipment, manners, and social circle, was just as important as the drink itself.
At a very basic level, tea ceremonies are a formalized way of making a hot drink, in a process which has been refined to yield the best taste. The Royal Society of Chemistry's Dr. Andrew Stapley has written about the chemistry behind brewing tea, and some traditional ceremonies using leaf tea appear to closely mimic his suggested method, including the idea of synchronizing ones' actions with the temperature of the water.
Specific examples of the tea ceremony include:
Chinese tea culture
Gongfu tea ceremony
Japanese tea ceremony
Korean tea ceremony
Taiwanese tea culture
British tea culture
(THIS PICTURE FOR DISPLAY ONLY)
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