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Analysis and Replication of Jianyang Tea Bowls from Song Dynasty China

Published online by Cambridge University Press:  08 October 2015

James D. Morehead  and
Pamela B. Vandiver
James D. Morehead
Affiliation:
Department of Materials Science and Engineering Department, University of Arizona, Tucson, AZ 85750 USA
Pamela B. Vandiver
Affiliation:
Department of Materials Science and Engineering Department, University of Arizona, Tucson, AZ 85750 USA
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Abstract

Black-glazed tea bowls from the Jian area of Fujian province, China, were analyzed to understand the physical basis of their visual appearance and the special glaze effects of nucleation, crystal growth, control of glaze flow, and hare’s fur and spotted patterns that have frustrated modern and ancient factories that are unable to produce acceptable replicas. The black-glazed Jian bowls are divided into two distinct groups called “Hare’s Fur” and “Oil Spot”. Black glazes and bodies from the Jian kilns are rich in iron and calcium oxides, made from a plentiful local refractory dark red clay, and fired in hill-climbing dragon kilns. Twenty-six sherds were analyzed from the collection made by James Plumer at the kiln site in 1935 [1]. Analyses were conducted using optical microscopy, Xeroradiography, scanning electron microscopy (SEM-EDS) and electron microprobe analysis (WDS), and petrographic thin section analysis to reverse engineer some of the microstructure, composition and thermal history of Jian ware.

Keywords

firingceramicsurface reaction
Type
Articles
Information
MRS Online Proceedings Library (OPL) , Volume 1656: Symposium PP – Materials Issues in Art and Archaeology X , 2014 , pp. 211 - 232
Copyright
Copyright © Materials Research Society 2015 

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References

REFERENCES

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Vandiver, P.B., “Compositions of Hare’s Fur and Oil Spot Glazes from Jianyang Tea Bowls of the Song Dynasty,” International Symposium on Ancient Chinese Pottery and Porcelain, Shanghai, China: Science Press, 1989, presented as poster and attached as addenda, and P.B. Vandiver, “Ancient Glazes,” Scientific American, April 1989.Google Scholar
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