ZISHA TEAPOT EGGPLANT-SHAPED, HANDMADE BY ARTIST LEVEL 3, LIAN ZI, WANG LI-JUAN 王利娟(L3-2019)皱皮朱泥 茄段壶

ZISHA TEAPOT EGGPLANT-SHAPED, HANDMADE BY ARTIST LEVEL 3, LIAN ZI, WANG LI-JUAN 王利娟(L3-2019)皱皮朱泥 茄段壶

  • $365.00


 

壶型:茄段壶 Eggplant-Shaped

泥料:皱皮 小煤窑朱泥 ZHU NI

容量:190ml

The Eggplant zisha Teapot draws inspiration from the mature eggplant on the branch, featuring the eggplant stem as the knob, lively and amusing. It exudes fullness and handles tension between wanting to break and not breaking. The external shape of the spout (flow) and the handle of the teapot naturally and smoothly correspond, creating a harmonious balance between stillness and movement.

The name "茄段" (Eggplant Section) is actually a mistake for "茄端" (Eggplant End). The knob shaped like an eggplant stem connecting to the body indicates that the eggplant is completely and natually plucked from the stem, not a "section of eggplant" but rather the "end of the eggplant stem."

What do zisha artists mean by the "three difficulties of Eggplant-shaped pot"?
The Eggplant teapot, seemingly simple but actually complex, is an intersection of all circular teapot shapes. The main difficulties in its production are threefold:

1-The lid and the body must fit seamlessly, with the line and surface forming an integral whole.
2-The bottom needs to create a "top force," with no soft collapse, maintaining fullness while handling tension between wanting to break and not breaking.
3-The knob, resembling an eggplant stem, should provide pleasure and space for appreciation. If too rigid and conventional, it loses its elegance.

This teapot, with its simple and natural eggplant section shape, looks plain yet sophisticated.
The rounded arc-shaped lid is plump, the knob resembles an eggplant stem, combining smoothly with the body. The single-pressure bottom (一捺底) at the bottom accentuates the overall rounded and full shape.
The double-curved teapot spout, ear-shaped ring handle, and eggplant stem knob, all seamlessly connecting to the body, are natural, elegant, and simple.
The symmetry along the centerline of the teapot body results in a natural and smooth transition of lines.
The entire teapot gleams with a warm luster, impossible to fully interpret through images, and must be witnessed in person to appreciate its beauty.
The teapot surface vividly displays various superior attributes of purple clay, resembling the warmth of ancient jade. The tight-fitting lid, narrow mouth, wide belly, smooth pouring, and crisp water break make it suitable for both appreciation and use.

茄段紫砂壶,造型灵感来自枝头成熟的茄子,以茄蒂为壶钮,生动有趣;气度饱满,将张力处理在欲破不破之间;壶嘴外形(流)与壶把的呼应自然顺畅,静动如一。

壶名“茄段”,实为“茄端”之误。
茄蒂形的壶钮连接壶体,表明:茄子是完整地从茄枝上摘下,不是“一段茄子”,而是“茄枝之端”。

紫砂艺人常说的“茄段”三难指的的是什么呢?
“茄段”壶,看似简单,实际复杂,它是所有圆器壶型的交集。制作的主要难点有三:

一、截盖与壶身要严丝合缝,线面要一体完整;
二、底部要做出“顶力”,无软塌相,气度饱满,将张力处理在欲破不破之间;
三、壶钮似茄梗,要给人以把玩的乐趣和回味的空间,假如过于刻板,中规中矩,就失去了灵秀感。

此壶以浑圆素朴的茄段造型,淳朴自然,素面素心,大巧若拙。
圆弧型截盖丰腴,壶钮似茄蒂,与壶身结合平整,在壶底部以 “一捺底” 更衬托出整体器形的圆润饱满。
二弯壶流与耳状圈把,及茄梗钮,三者与壶身相接,自然、优美、简洁。
以壶身中线呈对称呼应,壶身线条过渡自然流畅,周身光泽温润,非影像器材能诠释,非亲眼目睹不能领略其妙。
壶面充分表现出紫砂的种种优越属性,如古玉温润。
口盖严密,口窄腹宽,出水顺滑,断水干脆。赏用皆宜。

泥料

原矿朱泥,胎骨坚硬而沉实,色泽朱红略泛桔光,温润透明质感之佳,与清中期好的朱泥无异;大器无法烧成,小品烧成后穀皱纹隐现,颇具古代朱泥风华。


朱泥的土质成份,其特色是含有极高的氧化铁,约在14%到18%之间,这是朱泥烧成后壶身成为红色的主要原因。
由于朱泥的泥性甚娇,成型工艺难度亦高,而朱泥由生坯至烧成,因收缩率高达30%至40%,故一般成品良率约仅七成。 温馨提醒:朱泥壶使用前须先温壶。

【窑温】约1065~1700度

【收缩比】25%以上

【矿产地】江苏宜兴

【泥性】须以高窑温攻之,收缩比高

【难度】较易跳砂、变型、窑裂;泥胚疏松故成型易开裂,结合较难掌握,制作时开口易掉砂,细部处理须高技巧与耐心。收缩比率大、成品率低、大器难烧成

【特点】周身密布粗犷颗粒,形成特殊风格;红润又具砂感,器身明显成双气孔结构,空气对流顺畅,别于一般陶器;质朴拙雅,美冠群伦,人气之佳历数百年而不衰

【冲茗特性】热淋变色率高,养后愈显红润,易现包浆之美;亲茶性高,冲茗醇厚甘甜,易掌时间,不熟汤气,隔夜不馊

【冲泡建议】乌龙,铁观音,普洱茶,绿茶等

作者 

 王利娟(L3-2019 Awarded in 2019) 


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