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Glass teapots

Borosilicate teapot — 300ml

<i>Bōlí cháhú</i>

玻璃茶壶

A hand-blown borosilicate teapot for the ritual of visual brewing — watch leaves unfurl and infuse in crystal-clear clarity.

$91USD · 380 g

Weight
380 g
Harvest
Hand-blown, 2025
Cultivar
Borosilicate glass
Processing
Mouth-blown, kiln-annealed; strainer pulled from the same gather as the spout, not a separate metal fitting.
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From gaiwan bench to teapot

Gao Liuzhou is better known on this site for her fluted gaiwans — the twelve pieces a month that leave her shophouse on Yufeng Road in Liuzhou, Guangxi, each signed with a small fired crane at the foot. The teapot is a quieter sideline: a handful of pots blown between gaiwan firings, when a gather of glass is large enough to spare but the session doesn’t call for the flute mould.

She built the 300ml size for herself first — a solitary pot for a single cup, sized so a light green tea has room to unfurl without cooling before the second pour. The strainer is pulled from the same gather as the spout, a fine mesh of glass threads rather than a separate metal fitting, which keeps the whole piece one uninterrupted material from handle to lip.

Every pot is mouth-blown and kiln-annealed for thermal resilience, then signed at the base the way her gaiwans are. Production is small and irregular — whatever her bench has time for between the gaiwan runs that remain her main work — so this size restocks between firings rather than on a fixed schedule.

The leaf, brewed

Clarity in every drop — a Dragonwell session

dry leaf

Flat, jade-green Longjing leaves, dusty with down, their chestnut aroma promising sweetness.

wet leaf

Leaves uncurl into whole buds and young leaves, pale olive, releasing a scent of steamed edamame and fresh-cut grass.

liquor

Pale gold, as transparent as the teapot itself; no cloudiness, just brilliant clarity.

aroma

Subtle chestnut and sweetgrass, lifted by a faint floral note of young orchid, unimpeded by the neutral glass.

taste

Silky and round, with a natural sweetness reminiscent of toasted rice and early-summer melon rind. The glass holds heat gently, never scalding the delicate leaves.

finish

Clean, lingering, with a cooling sensation and gentle huigan that invites the next sip.

Brewing

A method, not a recipe.

Method
western
Ratio
3g / 300ml
Water temp
80
First infusion
120
Subsequent
2–3 more infusions, adding 30 seconds each

Glass retains heat gently — no need to preheat; let the leaves dance before you pour.

Sourced by

Gao Liuzhou

glassblower

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