The Ming Dynasty was a period of innovation in tea processing and the creation of loose leaf teas, setting new trends for tea drinking.
In the 24th year of Hongwu reign under Emperor Zhu Yuanzhang (1391), the production of compressed tea bricks was abolished, promoting the development of loose leaf teas. Many famous teas emerged as the method of brewing changed from whisking to steeping. The process of tea preparation became simpler, and fewer tea wares were needed.
1. Simplification and Reduction of Tea Wares
The older tea cakes of the Tang Dynasty required the “boiled tea method.” The finely processed dragon and phoenix compressed teas of the Song Dynasty necessitated the “whisked tea method.”
Both the “boiled tea method” and the “whisked tea method” involved complex procedures and a multitude of tea wares.
The brewing of loose leaf teas in the Ming Dynasty was much simpler: a small amount of tea would be placed in a cup (or pot), and hot water poured over it, ready to drink. This method was also known as the “pinch tea method” during the Song Dynasty.
At this point, only a kettle for boiling water and a cup (or pot) for brewing were needed for tea drinking.
Because these were loose leaf teas, storage containers became more important. Therefore, the essential tea wares at this time were three items: a kettle for boiling water, a cup (or pot) for brewing, and a jar for storing tea.
2. The Rise of Teapots
Teapots evolved from the soup bottles. They were better at retaining heat and aroma than bowls or cups, were easier to clean, and could be used by one person or shared among several. These features made them ideal for steeping loose leaf teas. Teapots gradually became smaller; as noted in “Notes on Tea,” “Small teapots are considered valuable, with each guest having their own pot to pour and drink from, which is more enjoyable.”
The teapots of the Ming Dynasty were primarily white porcelain from Jingdezhen, blue-and-white porcelain, and Yixing purple Clay teapots.
The development of Yixing purple clay teapots benefited not only from their unique characteristics but also from the emergence of loose leaf teas and the rise of steeping methods during the Ming Dynasty.
3. The Transition from Black to White Tea Bowls
Since most loose leaf teas of the Ming Dynasty were green teas, the tea leaves and liquor appeared especially beautiful when brewed in white bowls (or cups). The black bowls did not have the same effect.
The Black Tea bowls that dominated during the Song Dynasty gradually faded from the tea ware market with the decline of the “whisked tea” method. The black hare's fur bowls became historical artifacts.
Due to the need for steeping, white porcelain became increasingly refined, with high artistic value, elegant shapes, and fine materials. Historically, it was known as “sweet white.”
The porcelain kilns of Jingdezhen became the national center for white porcelain, and some were designated as official kilns during the Ming Dynasty.
The white porcelain tea wares produced by Jingdezhen's kilns were praised for being “as thin as paper, as white as jade, as resonant as a chime, and as clear as a mirror.” Their craftsmanship was extraordinary, elevating tea wares to an extremely important status as art pieces.
During the Ming Dynasty, besides the transition from black to white, Yixing purple clay tea wares also rapidly gained popularity. They attracted many tea drinkers due to their rustic and lustrous appearance, exquisite shapes, and the fact that they did not overpower the aroma of tea nor impart a boiled taste.
4. The Increased Importance of Tea Jars
Since most teas of the Ming Dynasty were loose leaf and prone to spoilage, proper storage became crucial.
To meet this need, various kilns produced jars for storing tea, each with unique designs and elegant appearances. For example, Jingdezhen produced blue-and-white porcelain tea jars, and Yixing produced purple clay tea jars.
The main tea wares of the Ming Dynasty were white porcelain teapots, purple clay teapots, bowls (cups), and jars.
Fourth, Characteristics of Qing Dynasty Tea Wares
The tea wares of the Qing Dynasty largely followed those of previous dynasties without significant changes. Since the method of tea preparation remained the same, any changes in tea wares were refinements within the existing framework. However, there were several notable developments.
1. Advancements in the Craftsmanship of Tea Wares
The art of teapot making reached unprecedented heights during the Kangxi, Yongzheng, and Qianlong periods. Ceramic tea wares were crafted to a very high standard, with a wide array of colors and designs.
Jingdezhen's porcelain tea wares featured a variety of glazes, showcasing the artisans' skills and creativity. In addition to producing colorful porcelains, they also innovated with two new types of glaze: cloisonné enamel and powder enamel.
By this time, Chinese porcelain tea wares had evolved from celadon, white, and black porcelains to colorful porcelains, achieving a level of mastery.
2. Emergence of New Tea Wares
Another highlight of Qing Dynasty tea wares was the continuous appearance of new materials and innovative tea wares, leading to a vibrant scene of diversity.
New tea wares such as lacquered tea wares from Fujian, tin tea wares, jade, crystal, and carnelian tea wares, bamboo tea wares from Sichuan, and plant-based tea wares from Hainan (such as coconut shell tea wares) emerged, each with distinctive designs and styles.
3. The Popularity of Three-Talent Bowls
Although covered bowls originated in the Tang Dynasty, they became particularly popular during the Kangxi period of the Qing Dynasty, becoming the primary type of tea ware.
From the imperial court to the nobility and down to the common people, these three-piece “three-talent bowls” became widely used.
The covered bowl symbolizes the Confucian philosophy of heaven, earth, and humanity. Its lid helps keep the tea clean and warm, while