This teapot is decorated with ‘robin’s egg’ glaze, a technique first developed in China during the Yongzheng Emperor’s reign (1722-35). The dappled effect is achieved by first coating an earthenware surface with a light blue glaze, with a darker turquoise glaze blown on top.The glaze’s lustre is the result of the perfect balance of lead or copper content and low firing temperature in the kilns.
The base bears a stamped maker’s mark for Hua Feng Xiang, a Yixing potter who specialised in this particular shape, inspired by archaic bronze square-shaped vessels known as Fanghu which were particularly popular during the Qianlong period when this teapot was made.
