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拍品專文
The present vase is a rare example of the compressed biqiping (“water chestnut shaped”) form, a distinctive bottle type developed at the imperial kilns during the Kangxi and Yongzheng periods and inspired by archaic bronze prototypes rather than Song dynasty Jun wares themselves. Its flattened pear shaped body set beneath a tall cylindrical neck demonstrates the refined proportions and elegant restraint characteristic of Yongzheng imperial porcelain. The successful firing of such a deeply compressed form would have been technically challenging, as the vessel was particularly susceptible to sagging or distortion during firing.
The vase is covered in a finely mottled lujun or robin’s egg glaze, one of the most celebrated flambé glazes developed under the supervision of Tang Ying at the Jingdezhen imperial kilns during the Yongzheng reign. Applied over a previously fired porcelain body and refired at lower temperature, these copper and iron based glazes produced richly variegated effects of lavender blue, purple and crimson. The present glaze displays characteristic purplish red splashes often referred to as “sorghum red,” a feature especially associated with Yongzheng period lujun wares.
Related Yongzheng examples of compressed biqiping form are preserved in the Palace Museum, Beijing, illustrated in Qingdai Yuyao Ciqi, vol. I, Beijing, 2005, pp. 289 and 297, nos. 130 and 134. Compare also a celadon glazed example formerly in the J. M. Hu Family Collection and the Robert Chang Collection, sold at Christie’s Hong Kong, 2 November 1999, lot 518. Related Yongzheng robin’s egg glazed vases include a garlic mouth vase in the National Palace Museum, Taipei (accession no. zhongci000749), and another from the J. M. Hu Collection sold at Christie’s Hong Kong, 29 November 2017, lot 2856.
The vase is covered in a finely mottled lujun or robin’s egg glaze, one of the most celebrated flambé glazes developed under the supervision of Tang Ying at the Jingdezhen imperial kilns during the Yongzheng reign. Applied over a previously fired porcelain body and refired at lower temperature, these copper and iron based glazes produced richly variegated effects of lavender blue, purple and crimson. The present glaze displays characteristic purplish red splashes often referred to as “sorghum red,” a feature especially associated with Yongzheng period lujun wares.
Related Yongzheng examples of compressed biqiping form are preserved in the Palace Museum, Beijing, illustrated in Qingdai Yuyao Ciqi, vol. I, Beijing, 2005, pp. 289 and 297, nos. 130 and 134. Compare also a celadon glazed example formerly in the J. M. Hu Family Collection and the Robert Chang Collection, sold at Christie’s Hong Kong, 2 November 1999, lot 518. Related Yongzheng robin’s egg glazed vases include a garlic mouth vase in the National Palace Museum, Taipei (accession no. zhongci000749), and another from the J. M. Hu Collection sold at Christie’s Hong Kong, 29 November 2017, lot 2856.