Chen Tu Gen's Zisha Peach-Branch Teapot

In previous posts, I referred to the artist as Jin To Geun. I've since learned that is the Korean pronunciation of his name. Chen Tu Gen is more accurate to his Chinese name.

Sometimes desire creeps in slowly. I see a teapot, it's looks nice, I leave then the thought of the pot circles my thoughts until I "must" have it. This pot was different. From the moment it was shown to me, I wanted it, more than I'd ever wanted any other teapot.

Though I'd been on the looking out for a "stump" teapot (this one is more of a "branch") it was really the heart-shaped spout that I found the most appealing, but the peach is also one of the "Ten Symbols of Longevity" (12th on the list, don't ask...). It's a popular motif on many temple murals; A Daoist immortal accompanied by a couple of his little attendants, one of whom is lugging a giant peach for the master.

The pot is authentic Yixing zisha. The walls are so thin that when I pinched them to check the thickness, I was almost afraid that my finger would punch through, like on the paper windows on traditional latticed doors. Of course, I knew that it wouldn't, but it's just a testament to how amazingly thin the pot is. Unfortunately, the peach-branch design also means that the pot's thickness is not fully even, which affects the distribution of heat, in turn affecting the tea, but it's a minimal drawback, far outweighed by its beauty.

The wide spout allows for a very quick, clean pour, just a few seconds, which can make a good difference when using a larger pot. The lid fits perfectly in place and has a nice groove to keep the design in line. It fits so well that I've actually had a difficult time removing it after rinsing from the tight seal that forms. For some reason, after rising it hasn't been a problem. As I become more familiar with it, perhaps I'll figure something out.

The color of the clay is light purplish-brown. The specks of larger grain give it a slightly pink tone. At first, I commented that I preferred the even color of the other pots he made but Mr Ahn's description of the clay was that, "It's like the Milky Way in the night sky." After hearing it put that eloquently, I was willing to change my mind's eye... and admit that I have a lot to learn before I can call myself a tea master!

This zisha one was a promotional model, but there are several smaller (approx. 100-120ml) ones made from authentic zhuni available at >Kkik Da Geo<. The zhuni pots are exceptionally good for puer. Anyway, I'll let the photos do the rest of the talking. Any questions, I will gladly answer in the comments.

 

Zhuni Ba'le (Guava) Teapot

After narrowing down Chen Tu Gen's pots to a select few, the one that initially caught my eye still stood out, a Ba Le (芭樂/Guava) shaped pot, similar to the Pear-shaped pots I love so much but with a flat lid, making it slightly more balanced and easier to handle. 

On closer inspection, the craftsmanship of the pot is flawless, down to the tiniest details. The thin spout is elegantly curved with a pointed edge. The inner edge of the handle is worked flat, adding to the pots aesthetic. finally, the top knob, or bead, as I prefer to call it, is perfectly formed, slightly tapered at the top where the air spout is meticulously clean. Meticulous may be the best over-all adjective for this pot, every single grain of its zhuni clay, meticulously crafted to the point of obsession.

The zhuni clay also makes a delicate, wrinkled, skin-like texture that will continue to develop with use. 

Directing focus to the inside of the pot, the first thing I observed is that the lid was perfectly snug and the rim of the pot was as smooth as glass. Where in even some of my best pots the inner seems along the bottom of the pot and inside the lid are a bit sloppy, both the inner seam of the pot and the lid have cleaned with a groove. 

Performance wise, the zhuni clay makes it a great pot for any type of tea but really great for puer. That said, I've been using this one for Tie Guan Yin. The erect spout makes a beautiful, fountain-like arc while pouring. The thinness makes for a bit of a slow pour, but that usually doesn't concern me. What did concern me at first is that the pot is so thin it made me apprehensive until my fingers adjusted. The top bead is also so tiny that my clumsy fingers had difficult grasping it. I've taken to lifting it on and off with the tongs, which is a good practice, anyway. The high-quality, highly porous zhuni clay and thin walls also let the clay develop a patina very quickly. After just a few uses, it had already developed a nice sheen and in only five months it's already showing a small buildup inside.

For anyone in search of a nice, authentic zhuni pot, you won't find anything better on the market for a comparable price than one of Chen Tu Gen's.

Link to Kkik Da Geo:
http://kkikdageo.com./bbs/view.php?uid=53&startPage=1&boardid=in_chinaboard2
No English, but if you have any questions, feel free to leave them in the comments.

陳兎根 • Chen Tu Gen

Last year, Chen Tu Gen, a Chinese man from Yixing, came into Kkik Da Geo with a collection of hand-made pots, hoping to do business in Korea. He said that all the shops he'd visited weren't interested (they most likely didn't trust him) and Kkik Da Geo was the last place he was trying before going back to China.

When he unveiled his pots, their jaws dropped at what they beheld; a perfect blend of technique, artistry, and precious, rare clay. A combination rarely seen these days. As far as teashops in Seoul go, few owners have Mr Ahn's eye for clay and he immediately recognized that the pots were authentic zisha and zhuni clays. Needless to say, they immediately agreed to sell his pots, considering their meeting him to be "in-yeon", a sort of karmic-affintity. 

Not long after, I visited their website and my own eyes nearly popped out when I saw the new collection of pots they had. The one that amazed me the most was a peach-branch pot with a heart-shaped spout. I'd never seen anything like it. Unfortunately, by the time I made it into Seoul, it had been sold, but I was pleased to set aside an elegantly crafted zhuni guava pot. The stone used to make zhuni clay has been extinct since the early 1970's, but his supply of clay has been in his family for 200 years and he inherited it from his grandfather.

As fate would have it, just a few days after I bought the guava pot, I dropped by the shop just as a parcel arrived from Chen Tu Gen. Mr Ahn carefully unwrapped a zisha pear-branch pot for me to admire and said it was mine if I wanted it. At first I said no, but called them the next day to change my mind. They let me pay it off as I could and after four long months of admiring it through the glass display case, I was able to bring it home to join the rest of my indulgences. 

What amazed me the most about these pots, aside from their perfect form, is how fast they sold. In even a week between visits I'd notice more than a dozen would be gone. There were several of them that were accented with gold leaf for more than twice the price of a regular one and within two weeks they were all gone. 

Not that I plan on selling them anytime soon, but if there's one justification to owning these pots, beyond desire/greed, they are actually good investments, as their value is guaranteed to grow. Really, though, they just make drinking tea that much more enjoyable.

Here are a couple of photos I took at Kkik Da Geo with my phone (not the greatest quality). I will do a proper, in-depth review of each one when time permits.

> Chen Tu Gen's Ba Le (Guava) pot <

Tea World Festival 2013 (Seoul, COEX)

The  Tea World Festival 2013 took place at COEX last week.

I wasn't able to spend as much time there as I'd have like to, but here are a few of the highlights of our visit...







The first booth we came across was selling "ddeok cha" (caked tea), green tea that's been roasted, pounded, then shaped into little disks, and pieced to be strung on a line and dried. I've yet to try it, Mr Ahn always insists it's not delicious when I ask about it, but maybe one day I'll decided to sample a package.





Further in the back was a puer making demonstration, which filled the area with a pleasant, sweet aroma.







A booth from China specializing in Phoenix Dan Cong. I wish I'd sat a little earlier, as the tea I was offered was nearly spent (the Phoenix hadn't flown just yet, but it was about to). Even a little on the weak-side, it was still incredible!






$200/100g! (About $900/pound)



Silver kettles and pots. The taste of the tea is said to be improved by silver (I wouldn't know!).





Kenyan black tea





"Balhyo Hwang Cha" (Fermented Yellow Tea)





With Kim Eui Jung, Chairwoman of the Myung Won Cultural Foundation, Korean Tea Ceremony Federation, and holder of Korea's Intangible Cultural Asset Number 27, the Royal Court Tea Ceremony. She is recognized with the Ok-Gwan (Jade) Order of Cultural Merit from the Korean Government. I mentioned that I'd just been south to make tea at Cheong Seok Gol, which happens to be their neighbor, and she gave me a box with a sample of green tea and yellow tea and said to drop by their farm the next time I'm in the valley.





Just a couple of tables down was one of the biggest surprises. I recognized soem pots that Kkik Da Geo recently began supplying, and when I asked the girl if they were really Jin Tō Geun pots, she nodded yes and pointed over to a man, saying, "Jin Tō Geun."

I only know a few Chinese words, but tried my best to tell him he makes the best pots I've ever laid eyes on. His son came over and translated for me. I had some photos of his pots on my phone, so I showed him that I have two of his pots. Not only does he have true Zhuni clay that's been in his family for nearly 200 years, but his craftsmanship and artistry are incredible (I'll share more in a future post).

They were almost as excited as I was to meet him to know that someone from Canada knew his name and owned his pots. His son took our picture to show his mom in Yixing, which was pretty cute, I thought.



His replica of the first Yixing teapot. I will also write more about it in the future.



The last sip of Lotus Root Tea. Tasted somewhat like a burnt potato chip (which I think tastes really good!).







A stone carved pot