Sweet-White Porcelain: Tianbai vs. Qingbai
A clear guide to sweet-white porcelain, historical tianbai, qingbai and the questions to ask when choosing modern white ware.
Read the featureA clear guide to sweet-white porcelain, historical tianbai, qingbai and the questions to ask when choosing modern white ware.
Read the featureEssays on Jingdezhen, ceramic history, glaze, care and the everyday rituals that give porcelain meaning.
Learn what hare’s-fur glaze is, where Jian ware began, how the streaks form, and how to assess a modern tea bowl honestly.
Read essayA practical guide to gongfu tea: the essential vessels, how to choose porcelain teaware, and what a beginner can leave out.
Read essayBefore color came from a catalog, it came from fire. The story of porcelain's great glazes — celadon, qingbai, and the blue-tinged whites of Jingdezhen — and why...
Read essayBlue-and-white porcelain has a grandmother problem — and it's entirely fixable. How to set a table with the world's oldest color scheme and make it look like this...
Read essayCenturies before ISO standards, Jingdezhen judged porcelain by four sensory tests: white as jade, bright as a mirror, thin as paper, resonant as a chime. Each one is...
Read essayJingdezhen is not only a historic kiln centre. It remains a working ceramic city of studios, specialist workshops, shared kilns, markets and new generations of makers.
Read essayIn 1712 and 1722, the Jesuit François Xavier d'Entrecolles wrote detailed accounts of porcelain production around Jingdezhen. Here is what those letters explained — and what they could...
Read essayPorcelain, ceramic, bone china, stoneware — the labels get used interchangeably, and they shouldn't be. Here's what each one actually is, and two 10-second tests you can do...
Read essayNew arrivals from the kiln, notes on Chinese porcelain, and a closer look at new pieces. A few letters a year — never more.