盘龙茶宠 — 深色紫砂

龙

一只深色紫砂盘龙茶宠，手工刻鳞，掌中沉实，专为大型茶盘而制。每次浇淋，经月使用逐层深厚包浆。

$135USD · 220 g

Weight

220 g

Processing

Hand-thrown from aged dark zisha, hand-incised scales, single high-firing at 1180°C.

Sourced by

Michael Zhan

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来自宜兴丁蜀的一间静谧工作室

Michael Zhan 刚结束云南山区普洱茶村的选品之旅，便绕道前往紫砂泥的心脏——丁蜀。茶宠是这个星座的新产品线，他要的是道地、手雕的作品——拒绝模具、拒绝量产。第三代匠人徐师傅为他敞开工作室。在晾坯架上，Michael 注意到一条盘龙，鳞片每一刀都见棱角。这深色紫砂泥陈化了四年才落坯，手感冰凉、密度沉实。徐师傅解释，龙是水灵——很适合茶盘，每浇一道茶，都算喂养。此批仅二十件，刻鳞与盘曲张力微有不同。Michael 挑选了八件到 tea.toys，看重龙的姿态能在 40 公分以上茶盘中不失分量却不显粗重。出货前，每只都由徐师傅亲手以陈年 shuǐ xiān 行一道仪式性的首浇，开始它的包浆之路。

The leaf, brewed

A clay that drinks tea — earthy, cool-to-touch, maturing with every session.

dry leaf

Faint mineral scent, like damp river stone; surface cool and slightly gritty with a satin-matte finish.

wet leaf

Darkens to near-black, releasing subtle roasted barley and wood‑smoke notes.

liquor

Not applicable — the pet itself transforms, deepening in color and revealing incised lines.

aroma

Earthy after-rain quality, layered with the quiet memory of tea poured over it.

taste

Smooth yet tactile under the finger; no taste, but the weight and coolness evoke grounded calm.

finish

As it dries, it returns to matte, leaving a faint echo of the tea's character.

Brewing

A method, not a recipe.

Method

gongfu (tea‑feeding ritual)

Ratio

N/A

Water temp

Any tea temperature; avoid prolonged boiling water to prevent thermal shock.

First infusion

Pour first infusion over the coiled body, letting tea run across scales for 3–5 seconds before draining.

Subsequent

Pour each subsequent infusion over a different part — head, tail, coils — to build an even patina. Over months, the clay absorbs tea oils.

每次茶席结束后以清水冲洗，避免残留堆积；不可使用肥皂。用软布擦干。

Sourced by

Michael Zhan

采购与选品专员（中国）

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