Chinese pots(1)

Pots evolved from ancient wares with large bellies and narrow pouring holes, most of which were used for holding water or liquid food.

Today’s pots are water vessels with handles, spouts, pouring holes, large bellies and lids. Many are similar to Gui, an ancient bird-shaped pitcher with three legs.

Early pots were used as containers for wine, later replacing some wine vessels such as You and Gu. However, pots in that time were much like bottles

The eagle head-shaped porcelain pots, goose head-shaped black glazed pots and sheep head-shaped blue glazed pots were classical styles of the Jin Dynasty (AD 265-420). But without actual functions, the animal-head spouts were just decorations.

The pots of the Tang Dynasty (AD 618-907) were similar to modern pots; however, they just served as a vessel to boil tea. The space between the handle and the body of the pot was very narrow, which only allowed a person to use two fingers to hold the handle.

After the Five Dynasties period (AD 907-960), the most obvious change in pots was that the spouts became much longer.

The pots of the Song Dynasty (AD 960-1279) were used for holding water, brewing tea and serving wine.

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