Tang Dynasty Tea utensils
During the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, people across the country, regardless of their religious beliefs, made drinking tea a part of daily life. It was during this time that Tea culture developed and the production of tea utensils entered an upward trajectory. This stimulated the production of Tang Dynasty ceramics, and places that produced tea also promoted the development of local kilns. Yuezhou, Shouzhou, Wuzhou, and Qiongzhou were all known for both abundant tea and ceramic production.
Due to differences in social status, people's pursuit of the use value and cultural value of tea utensils varied. The imperial court favored luxurious utensils made of gold, silver, jade, and other precious materials. Commoners, on the other hand, preferred utensils that were economical, practical, and aesthetically pleasing, mainly using ceramic tea sets.
Tea Bowls
According to archaeological records, Tang Dynasty porcelain bowls have been unearthed in many regions across the country. Although these bowls from different kilns had distinct regional characteristics, they shared one common feature: they all produced wide-mouthed bowls with slim bases and a flat bottom resembling a jade disc.
In “The Classic of Tea – Chapter Four: Utensils,” Lu Yu mentioned bowls with “uncurled rims, shallow and curled bottoms, holding half a sheng or less.” These bowls with shallow bodies, sloping sides, and straight walls were more suitable for drinking tea, as the tea broth and residue would flow smoothly into the mouth along the bowl's wall without leaving residue behind. From the descriptions in “The Classic of Tea” and by examining archaeological finds, it is clear that these bowls were the primary utensils used for drinking tea.
Tang Dynasty Yellow-Glazed Bowl with a Jade Disc-Shaped Base
Tang Dynasty White Porcelain Bowl with a Cover from Xing Kiln
Tea Bottles
The short-spouted small jars commonly found from the Tang Dynasty were called “zhu zi” or “pian ti” at the time, and are generally believed to have been used for wine. However, according to Mr. Sun Ji, tea bottles appeared before wine jugs. Tea bottles were also known as “tang ping” because they contained boiling water. The quality of the tea depended greatly on the process of Pouring hot water over the tea powder in the bowl.
Tang Dynasty Qing-Glazed Brown-Splashed “Tea Bottle” Jar from Changsha Kiln
Tang Dynasty Qing-Glazed Brown-Splashed Pot with Bird and Date Patterns from Changsha Kiln
From the Tang Dynasty onward, the method of drinking tea became highly refined, emphasizing slow sipping after careful brewing. The main type of tea consumed during the Tang Dynasty was cake tea. The process of making cake tea involved steaming, roasting, pounding, and kneading tea shoots and buds in spring, then mixing them with fragrances and pressing them into cakes. When ready to be consumed, the cakes were roasted over a fire to release their aroma, cooled, pounded into powder in a mortar or pestle, sifted through a tea sieve, and finally stored in a tea box for later use.
Tang Dynasty Black-Glazed Dragon-Handled Jar from Gongyi Kiln
Tang Dynasty Black-Glazed Paper-Cut Dragon-Headed Jar from Lushan Kiln
Tang Dynasty White Porcelain Dragon-Headed Jar with Braided Handle and Willow Pattern
Tang Dynasty White Porcelain Gourd-Shaped Jar from Xing Kiln
Tang Dynasty Green-Glazed Jar
Tang Dynasty Copper-Covered Jar
Imperial Circle Tea Utensils – Black Exterior, White Interior Porcelain
During the Kaiyuan and Tianbao periods of the Tang Dynasty, the imperial capital focused on artistic tea drinking. Monks, scholars, and literati, referred to as “reclusive scholars and wandering gentlemen,” pursued creative “elegant utensils.” A distinctive style of tea utensils emerged, characterized by prominent black exteriors and white interiors. These utensils were used differently between religious and secular groups: monasteries and monks were associated with the use of tea basins with inward-curving mouths, while aristocrats, scholars, and literati used tea bowls and cups with outward-curving mouths. This interplay between black and white, opening and closing, reflected a specific aesthetic and tea ceremony etiquette within the “inner circle” of the capital, where Buddhist practitioners and certain nobles and literati formed a unique tea ritual.
Tang Dynasty White Porcelain Chao from Zibo
Tang Dynasty White Porcelain Bowl from Zibo
If there are any copyright issues, please contact us to remove the content.