蓋置與工具
竹漏斗与茶匕
纖巧的漏斗與搭襯的茶則 — 以同一根竹稈手工切削而成 — 讓散茶從茶罐轉入蓋碗的動作，變得毫不費力且出奇地靜謐。
$24USD · 25 g
Michael Zhan 在春季尋源之旅中，於福鼎後方的丘陵發現了這些 — 該地以白茶聞名於世，但也孕育著傳承三代的竹工藝世家。這間隱於山谷中的工坊，從原竹劈開到塑形全憑手工，每月產出的茶漏勺組不到兩百套。每套均由同一節直徑六公分的毛竹段裁切而成，確保木紋與色澤一致。茶則的柔和曲線呼應茶罐頸部的角度，而漏斗的邊緣經過了六次原型修改，才得以在我們測試的每個蓋碗上平穩貼合。Michael 在工坊待了兩天，討論了塗裝耐久性、潮濕環境中蠟滲移的問題（透過改用冷壓山茶花蠟解決），以及那根防止茶則滾動的細小黃銅栓。成品是一件只做一件事的工具 — 移茶而不灑落 — 並以嚴肅的功夫茶修習所要求的那種靜謐精準去完成。
The leaf, brewed
dry leaf
The bamboo carries a faint, sweet hay-like aroma when warmed by fingers; the scoop’s curve catches natural light along the grain.
wet leaf
After rinsing, a slight increase in the bamboo’s natural scent — a grassy, almost steamed-rice note — but no residue or off-flavors.
liquor
N/A (decorative/utilitarian piece, no liquid interaction)
aroma
Subtle bamboo fragrance that complements — never competes with — dry-leaf perfume of any tea placed inside.
taste
The funnel rests impossibly still on a gaiwan rim; the scoop’s hollow handle keeps fingers cool and balanced. No bitterness, no distraction — pure functional grace.
finish
Leaves slide in a clean line; the last few bits of broken leaf stay inside the funnel until a gentle tap, leaving the work tray as tidy as it started.
Brewing
將漏斗置於蓋碗或茶壺上，再用茶則從茶罐中舀取茶葉。輕敲漏斗邊緣可幫助最後幾片茶葉落入，避免碎裂。
Sourced by
採購與尋源專員（中國）