On the utensil shelf of Tongxinshe Teahouse, there are always a few treasures that make tea lovers linger. Among them, the "Red Clay Melon-Ridged Side-Handled Clay Kettle" is one. This seemingly simple water-boiling utensil embodies the ancient wisdom that "tea's flavor comes from water, water depends on the vessel, and the soup is formed by fire," and also carries the warmth and ingenuity of handcrafted utensils.
This clay kettle is made of pure red clay, shaped by craftsmen's hands. The unique delicate texture of red clay presents a warm and simple color after firing. As time goes by with use, the clay body will gradually show a温润 luster, as if it has precipitated the traces of time. Its size is exquisite and appropriate: with a caliber of 5.7cm, a height of 5.8cm, and a capacity of 350ml, it just meets the needs of one or two people for tea tasting. It will not lose flavor due to too much water being boiled for a long time, nor will it need to add water frequently due to too little. It is indeed a considerate choice for small tea tables.
The shape of the clay kettle is quite exquisite. The round and full melon-ridged shape not only adds a sense of agility to the lines in the ups and downs, but also implies the beautiful meaning of "continuous growth like melons and fruits" — the ancients used the many seeds of melons to symbolize the prosperity of the family, and integrated this expectation into the utensils, adding a layer of cultural interest to the process of boiling water.
The side handle design is another ingenuity. The curvature of the handle fits the palm, making it stable and labor-saving when lifting. Even when suspended over the charcoal fire, it can effectively avoid the heat source to prevent scalding. When boiling water, the air holes of the clay kettle are thorough and smooth, allowing you to clearly see the boiling steam游走 and rise among the melon ridges, as lively as having vitality, adding a可观 scene to the time waiting for the water to boil.
Veteran tea lovers often say that "boiling water with a clay kettle makes the water taste naturally sweet," and this red clay kettle brings this characteristic into full play. The clay nature of red clay makes it slow to dissipate heat and has strong heat preservation, enabling the water temperature to be uniform and lasting. Whether it is the high-temperature quick brewing of rock tea or the gentle soaking of Pu'er tea, it can be adapted. What's more wonderful is that the water boiled by it has a natural sweetness, softness and freshness, as if filtering out the impurities in the water, leaving only the pure "vitality," allowing the aroma and charm of the tea soup to be released to the greatest extent.
"Fragrance is born from living fire." In Tongxinshe Teahouse, you can often see tea lovers搭配 it with a charcoal stove: pour mountain spring water into the kettle, place it on the red charcoal, watch the water vapor rise gradually, and listen to the slight "gurgling" sound. At this time, let go of the impetuousness in your heart, wait for the water to boil, make tea, and savor it carefully. The moment the tea soup enters your throat, your body and mind will also relax. This slow brewing process is more than just drinking tea; it is the comfort of talking with utensils and coexisting with time.
If you also love to savor the true nature of tea soup, you might as well try this red clay melon-ridged side-handled clay kettle — it may not be ostentatious, but between one boil and one brew, it can let you understand the profound meaning of "water is the mother of tea, and the vessel is the father of tea."