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Teapot

1596

Shih-Ta-Pin

Chinese, (fl. 1620-40)

Tea preparation methods changed in the Ming dynasty: instead of whisking powdered tea with hot water in a tea bowl, boiling water was added to tea leaves to steep in teapots. Yixing wares were known for their distinctive color and ability to enhance aromas. The Chinese literati favored them in the sophisticated activity of tea-drinking. They came in a rich variety of forms—this pot evokes a melon shape.
Yixing ware; red-brown stoneware
5 7/8 in. (14.92 cm)
Overall h.: 2 5/8 in.
Diam.: 4 in.
Gift of Mr. and Mrs. Herbert Brink
61.114
location
Now on view at the Seattle Art Museum

Resources

Published References"Selected Works." Seattle, WA: Seattle Art Museum, 1991, p. 168

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