宁可食无肉，不可居无竹。
无肉令人瘦，无竹令人俗。
人瘦尚可肥，士俗不可医。
–苏轼
In ancient times, a gentleman was like a bamboo, both rigid and soft, with high wind and bright knot. Today there are young people like bamboo who stand up to the tide and are tough and strong.
Bamboo is simple, not showing off, not showing off, never blooming, but because of its unique beauty, it has attracted many scholars and writers and became their favorite.
Bamboo silk button porcelain, in the unexpected encounter with tea, has a real taste of grass and wood. The elegance of bamboo and the tranquility of tea complement each other, and the combination is just right. The combination of bamboo silk and porcelain will make a cup of tea not cold or hot. Among many tea utensils, bamboo silk buckles seem to take you back to the embrace of nature.
Today I will talk to you about the process of bamboo silk button porcelain: selecting bamboo, scraping green, breaking bamboo, drying, charcoal roasting, removing knots, slicing, scraping, slicing, rubbing, drawing, and weaving.
1. Choose bamboo, strictly in accordance with the original bamboo of the prime of life of 2~3 years (the mature bamboo is relatively hard and flexible, and the bamboo woven utensils made will not be moldy, moth-eaten, or cracked. You need to choose the original bamboo of the mountain’s Yin side: Yinshan The growth environment of the raw bamboo on the shady surface is suitable, and the knots are longer and coarser for post-production)
2. Scrape the green to remove the green bamboo on the outermost surface of the original bamboo. Some spots and stains will appear during the growth of the original bamboo. If the green bamboo is scraped off, the color of the later works is more uniform and more durable. The bamboo can be easily judged during the green scraping. Good or bad, such as dark wounds, insects, etc., discard them.
3. Break the bamboo. Use a broken bamboo knife to divide the bamboo into appropriate parts according to the thickness of the bamboo.
4. Dry the divided bamboos in the sun for 10-15 days to remove moisture to prevent mildew and cracking.
5. Charcoal grilling. Use charcoal fire to roast the dried bamboo. Control the heat and not too quickly, until the color on the picture is evenly roasted. We call it “roasted red”.
6.Remove the knots, remove the excess bamboo knots, and further filter, if the damaged raw bamboo can not be used, to ensure that the work feels more appropriate and beautiful in the later weaving.
7. Divide into pieces, take the first layer of bamboo after drying and charcoal roasting, and divide it into thin slices to remove the bamboo yellow.
8. The scraper removes the remaining excess bamboo yellow and enhances flexibility.
9. Divide the silk, use a punching knife to divide the scraped bamboo into the required thickness evenly.
10. Knead the silk, knead the divided bamboo silk from end to end by hand to make the size of the bamboo silk more even. If there is any unqualified bamboo silk in the process of kneading, select it.
11. Scrape, clamp the divided bamboo silk with bamboo clips (to prevent hand injury), place it on a uniform knife and apply the force evenly from the beginning to the end, gently pull it out by hand, and repeat it several times before it becomes silk. Screened layer by layer, a hundred catties of bamboo or two silks.
12. Weaving, select high-quality porcelain or other carcasses, weave with warp and weft. The bamboo silk required for each vessel needs to be woven according to the needs of the type and material.
Thousands of silk buttons make a cup of warmth, as thin as a hair, and as soft as silk and satin, twined on the porcelain. The color is elegant, fresh and natural, simple and beautiful. It integrates ornamental, practical, and collection value. It is a tea vessel, but also an art.
