The names of Tea cups are usually related to their shapes, glazes, decorations, and craftsmanship. However, today we will focus on the names that are associated with the shape of the cups. Most of these names refer to blue-and-white porcelain cups, but some can also be applied to other types of cups. Tea cups may be called cups, bowls, or saucers; sometimes they can even be used for drinking wine.

Saucer

A drinking utensil. It has an open mouth, slanted sides, deep belly, and a ring foot. The body is slightly small. During the Song Dynasty, there were black, white, brown, green, and blue-and-white porcelain saucers, with black ones being particularly valued. The Tenmoku Cup is also known as the Tenmoku saucer or Jian saucer. In fact, since the Song Dynasty, saucers have become specialized utensils for Drinking Tea, signifying that the act of drinking tea had evolved from a daily routine to a spiritual enjoyment.

Cup

Hand-Pressing Cup: The mouth is flat and slightly flared outward, while the body is nearly vertical. The bottom part of the body tapers inward, and it has a ring foot. When held in hand, the slightly flared mouth perfectly fits the palm's edge. Its size and weight are just right, making it comfortable to hold, hence the name “Hand-Pressing Cup.” The most famous one is the Ming Yongle blue-and-white Hand-Pressing Cup.

Flared Mouth Cup

The mouth is slightly flared outward, and the belly tapers inward slightly. It has a rounded ring foot. The cup is thin and made of fine clay. This shape is the most commonly used and seen. The smoothness of the tea when entering the mouth is better than the previous type, but it feels more natural and true. The cup's ability to concentrate aroma and flavor is higher than the previous type, giving an overall feeling of naturalness and authenticity.

“Bowing” Cup

This term originates from the story of Tao Qian in the “Biography of Tao Qian” in the “History of Jin.” From then on, “not bending one's back for five bushels of rice” became synonymous with having integrity. The Bowing cup is of moderate height and size, concentrating aroma and flavor, and fitting the curve of the hand. Next time your boss invites you for tea, remember to check if it's a Bowing cup.

Six-Sided Cup

Anyone who enjoys collecting Ru kiln cups should find the six-sided cup irresistible. Its size and shape are pleasant to look at, hexagonal in shape, upright, clean lines, and distinct edges. Glazed with Ru glaze, it feels smoother to use. The hexagonal spout is straight and slightly upward-curving, combining squareness with curvature. The shopkeeper prefers this kind of six-sided cup with a slight curve, embodying both squareness and roundness.

Lotus Petal Cup

Glazed with Ru glaze, it differs from the flared mouth cup in that it has small lotus petals decorating the rim, like new life. It is rustic yet elegant, glossy and moderate, practical and generous. The cracks in the cup resemble fish scales or cicada wings. After prolonged use, the color of the tea will adhere to the cracks, forming unpredictable and stunning patterns.

Hat Cup

A hat, an ancient tool for sheltering from rain and sun, remains common in villages and water towns. The Hat cup resembles a straw hat worn by old men, with a large opening and a small base, evoking a sense of ease and contentment. The lines are simple and elegant, and the firing process is challenging. There is great wisdom in its simplicity, making it particularly precious. Drinking tea with this cup is akin to Jiang Shang by the Wei River, contemplating the world amidst mountains and rivers, discerning profound truths in ordinary things.

Rounded Cup

The belly is slightly bulging outward, and the rim is slightly drawn inward, but it still feels natural and true. However, its ability to concentrate aroma and flavor is noticeably better, making it the best in terms of overall taste sensation. This cup is great, with a big belly that can accommodate much.

Square Hat Cup

A popular cup style during the Jiajing period of the Ming dynasty, named after its resemblance to a square hat. In ancient times, square-shaped vessels could not be directly shaped on a potter's wheel like round ones; instead, a special technique was required, where the clay was formed into sheets and joined together. Due to complex techniques and technical limitations, many Jiajing period Square Hat cups were irregularly shaped. During the Qing Kangxi period, a handle-type Square Hat cup appeared. Inside the cup, there is a crossbar connecting the two inner walls, which strengthens the cup during firing, ensuring its regular shape. The advantage of this large-mouthed cup is that the tea feels the most smooth when entering the mouth. However, this is due to the physical principle of surface tension, as the wide opening and low height result in maximum surface tension, rather than the inherent smoothness of the tea. In terms of concentrating aroma and flavor, this cup is the least effective.

Ear Cup

Also known as “feathered cup.” A wine utensil. Modeled after Han dynasty lacquer feathered cups, the body is elliptical with symmetrically placed small ears on both sides, hence the name. Popular during the Eastern Han to Jin, Northern and Southern Dynasties periods, varieties include celadon, celadon porcelain, etc. These cups are rarely seen today, perhaps only in historical TV dramas.

Chicken Bowl

It has a flared mouth, shallow belly, and a reclining foot. The bowl is decorated with roosters, hens, and chicks, interspersed with rocks, orchids, and peonies, hence the name Chicken Bowl. Ming Chenghua doucai Chicken Bowls were once famous, and imitations were made in all Qing dynasties, especially during the Kangxi and Yongzheng periods, which were almost indistinguishable from the originals. These bowls can sell for several hundred million yuan!

Jue Cup

Modeled after bronze vessels, it has an outward-flaring rim, a slightly deep round belly, a sharp front, and a curved back, supported by three high legs, with two standing pillars on both sides of the rim. Ming and Qing dynasties produced them, with varieties including blue-and-white, white glaze, blue glaze, and powder overglaze enamel.

High-Footed Cup

Named after the high foot under the cup. It has a slightly flared mouth, is full near the bottom, and is supported by a high foot, which can be bamboo-jointed, cylindrical, or square. Ming and Qing dynasties produced them, with varieties including blue-and-white, doucai, etc.

Reclining-Footed Cup