White porcelain is a traditional Chinese ceramic category, alongside celadon, blue-and-white porcelain, and colored porcelain. It is characterized by its low iron content and is fired under a transparent glaze, resulting in a pure white appearance.
The earliest known examples of white porcelain were discovered in the Han Dynasty tomb in Changsha, Hunan. However, it wasn't until the Sui Dynasty that mature white porcelain emerged. A notable example is the white porcelain from the tomb of Li Jingxun in Shaanxi (AD 608), which displayed a smooth glaze and high whiteness. During the Tang Dynasty, white porcelain reached its peak, with numerous kilns across northern China producing it, including the Xing Kiln, Quyang Kiln, and others. The Xing Kiln's white porcelain was especially renowned, often compared to the Yueyao celadons of the south, and was even praised by the poet Du Fu.
In the southern region, white porcelain production was less common during the Tang Dynasty, though Guangzhou did produce some. White porcelain from this era was highly prized for its exceptional whiteness, sometimes requiring the application of a slip before firing to enhance the color. By the late Tang period, high-quality blanks became more common, reducing the need for such treatments. Fine products achieved a thin, translucent, and smooth texture.
During the Five Dynasties, northern kilns continued to dominate white porcelain production. Kilns like Quyang, Hebi, and Yaozhou remained active. Many tombs from this time contained white porcelain marked "official," often from Hebei or Liaobai kilns.
In the Song Dynasty, the Jingdezhen area became an important center for white porcelain, particularly with the Quyang Kiln’s fixed kiln. Other regions, such as Shanxi and Sichuan, also produced white porcelain. The Yuan Dynasty saw a decline in pure white porcelain, but Jingdezhen made significant progress in white glaze technology, which later influenced Ming Dynasty porcelain. The sweet white glaze of the Yongle period is considered one of the greatest achievements in Chinese ceramics, known for its soft, luminous quality.
The sweet white glaze, developed in the Ming Dynasty, was used on thin-walled pieces that allowed light to pass through, creating a “sweet†visual effect. This innovation laid the foundation for the vibrant colors seen in later Ming and Qing porcelain. In the Qing Dynasty, Kangxi-era sweet white glaze had a milky, radiant finish, often referred to as "milk white."
Another notable glaze is the "blue and white" or "green glaze," first created in the Northern Song Dynasty at Jingdezhen. It features a white base with subtle blue undertones, achieved through low-iron glazes and delicate carving techniques. This style became popular in the Southern Song Dynasty, forming a major production center around Jingdezhen.
Ivory white, a type of glaze from Dehua in the Ming Dynasty, is distinguished by its exceptionally low iron content and unique firing process. Its appearance is bright and milky, resembling gelatin, and under light, it may show a faint pink or milky hue. Europeans called it "goose down white" or "Chinese white."
White porcelain has a long and rich history in China, admired for its simplicity and elegance. Unlike colorful or patterned ceramics, it showcases natural beauty through its purity and clarity. Many Tang Dynasty white porcelains are now preserved in the Shanghai Museum, highlighting their fine craftsmanship, clean clay, and high whiteness. These pieces reflect the sophistication and artistry of ancient Chinese pottery.
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