Period:Ming dynasty Production date:1643 (circa)
Materials:porcelain
Technique:glazed, underglazed,
Subjects:insect
Dimensions:Height: 13 centimetres Length: 19 centimetres (max.)
Description:
Porcelain teapot and cover with underglaze blue decoration. This teapot has a round body, a short straight spout set at an angle and a side handle. Its cover is slightly domed with a flat ribbed knob with an unglazed top and with a long peg attached to fit inside the neck of the teapot. Around the body it is painted in ‘transitional’ style with naturalistic flowering plants growing out from the neck and with flying insects in underglaze blue. The spout is decorated with dots and flames and the handle with scroll work, while the cover shows white flowers reserved on a blue ground. Within an outer foot ring the base is recessed and bears a stylized illegible seal mark in underglaze blue, written by an illiterate porcelain decorator.
IMG
![图片[1]-teapot; cover BM-1984-0303.3-China Archive](https://chinaarchive.net/Ming dynasty/Ceramics/mid_00253817_001.jpg)
![图片[2]-teapot; cover BM-1984-0303.3-China Archive](https://chinaarchive.net/Ming dynasty/Ceramics/mid_01536896_001.jpg)
Comments:Harrison-Hall 2001:This teapot was recovered from the Hatcher shipwreck, dating to about 1643 (see BM 1984.0303.11a and b). Two hundred and fifty-five teapots and wine pots were salvaged from the wreck in a variety of forms. Jan Nieuhoff, steward to the Dutch embassy to China in 1655, wrote a descriptive account of his journey to that country, which was translated into several European languages. He describes tea drinking as being both pleasurable and beneficial: ‘it drives away drowsiness, aids digestion, counteracts an excess of alcohol, prevents gout and gallstones, and promotes powers of memory’. Nieuhoff also recorded that tea could be drunk with milk or sugar or even salt. The tea plant is indigenous to China. Infusions of tea and other herbs were first drunk for their medicinal properties more than two thousand years ago in China. Preparing tea by steeping loose leaf tea in a teapot began in the Yuan to Ming dynasty and is still popular today. The earliest recorded shipment of tea into Europe was in 1610 from Japan. Early tea cups, coffee cups and brandy cups were all of the same form, but gradually separate shapes developed for each beverage. See Flagstaff House Museum of Tea Ware 1994, pp. 33-6, for an account of tea making and drinking in the Ming period.
Materials:porcelain
Technique:glazed, underglazed,
Subjects:insect
Dimensions:Height: 13 centimetres Length: 19 centimetres (max.)
Description:
Porcelain teapot and cover with underglaze blue decoration. This teapot has a round body, a short straight spout set at an angle and a side handle. Its cover is slightly domed with a flat ribbed knob with an unglazed top and with a long peg attached to fit inside the neck of the teapot. Around the body it is painted in ‘transitional’ style with naturalistic flowering plants growing out from the neck and with flying insects in underglaze blue. The spout is decorated with dots and flames and the handle with scroll work, while the cover shows white flowers reserved on a blue ground. Within an outer foot ring the base is recessed and bears a stylized illegible seal mark in underglaze blue, written by an illiterate porcelain decorator.
IMG
Comments:Harrison-Hall 2001:This teapot was recovered from the Hatcher shipwreck, dating to about 1643 (see BM 1984.0303.11a and b). Two hundred and fifty-five teapots and wine pots were salvaged from the wreck in a variety of forms. Jan Nieuhoff, steward to the Dutch embassy to China in 1655, wrote a descriptive account of his journey to that country, which was translated into several European languages. He describes tea drinking as being both pleasurable and beneficial: ‘it drives away drowsiness, aids digestion, counteracts an excess of alcohol, prevents gout and gallstones, and promotes powers of memory’. Nieuhoff also recorded that tea could be drunk with milk or sugar or even salt. The tea plant is indigenous to China. Infusions of tea and other herbs were first drunk for their medicinal properties more than two thousand years ago in China. Preparing tea by steeping loose leaf tea in a teapot began in the Yuan to Ming dynasty and is still popular today. The earliest recorded shipment of tea into Europe was in 1610 from Japan. Early tea cups, coffee cups and brandy cups were all of the same form, but gradually separate shapes developed for each beverage. See Flagstaff House Museum of Tea Ware 1994, pp. 33-6, for an account of tea making and drinking in the Ming period.
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