Teapots and rituals

An inspiring discovery for Camellia Sinensis, our range of Yixing teapots, from where this originates, is enriched by this artist.

An inspiring discovery for Camellia Sinensis, our range of Yixing teapots, from where this originates, is enriched by this artist.

M Shao a apprit les techniques de poterie traditionnelle avec certain des plus grands maîtres et fait partie d’une nouvelle génération de potiers très prometteurs.

Mr. Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters. Shao Guo Jun was born and educated in the city of Ding Shan. The teapots which he makes are in the classic style. They are simple, delicate and elegant, while being inspired by nature and Chinese culture. His style is both plain and very much alive.

Mr. Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters.

Mr. Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters. Shao Guo Jun was born and educated in the city of Ding Shan. The teapots which he makes are in the classic style. They are simple, delicate and elegant, while being inspired by nature and Chinese culture. His style is both plain and very much alive.

Mr. Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters.

Mr. Shao learned traditional pottery techniques with some of the greatest masters and he is part of a new generation of promising young potters.

This glass gaiwan enables the appreciation of the hidden side of of infusing tea. Its smooth sides ensure a comfortable grip and a neutral infusion; it can accommodate all families of tea. This small, covered cup and saucer, is an instrument of choice especially for infusing teas with large leaves. The tea leaves are infused directly in the cup and the lid is used to hold back the leaves when it is time to stop the infusion. The gaiwan is very good for multiple infusions, concentrating their aromas and flavours in each cup.