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Tables — Tea tables

Elm gongfu table — 140cm

<i>Yú mù gōngfū chá zhuō</i> — 140cm

榆木功夫茶桌

A low, hand‑finished elm table for four‑to‑six person gongfu sessions, with integrated copper drainage and a quiet, steady presence.

$1180USD · 26000 g

Weight
26000 g
Harvest
Wood harvested Spring 2024
Elevation
1800 m
Cultivar
North‑Chinese elm (<i>Ulmus pumila</i>)
Processing
Air‑dried >18 months; hand‑planed; traditional joinery; copper drain inlay; rubbed oil finish
Sourced by

Sourced in Kunming, shaped by hand

Sandry Law first saw the stack of elm planks in a Kunming timber yard in late 2023. The trees—North‑Chinese elm, yú mù—had been felled the previous spring in the hills above Dali, air‑dried for eighteen months under corrugated tin, the wood stable and quiet. Sandry ran a palm over the grain: tight, even, no checking. He knew the timber would suit a gongfu table, one that would hold heat without warping and take a subtle oil finish without turning glossy.

The commission went to a father‑and‑son workshop on the outskirts of Kunming. They milled the planks to length themselves, joined them with blind dovetails, and hand‑planed the surface until it felt like polished bone. The 140 cm length seats four comfortably, six if you tuck in close—enough room for a teapot, pitcher, cups, and a small water‑kettle at the far end.

The copper drain was cast by a metalworker in Zhenjiang; it sits flush in the centre, a quiet channel that catches every rinse and sends it through a removable bamboo filter into a ceramic basin below. The entire piece breaks down without tools: legs unscrew, the tray lifts free, the basin unhooks. It ships in a flat‑pack crate and reassembles in ten minutes.

Every table carries Sandry’s procurement tag—a small brass plate with the batch number, origin, and the name of the workshop. It’s not a mass‑produced item; each one is made to order, with a lead time of eight to twelve weeks.

The leaf, brewed

Wood that deepens with use

dry leaf

Pale straw‑to‑honey grain, faint vanilla and hay scent from the rubbed‑oil finish.

wet leaf

After the first spill, the grain darkens subtly at the edges; the surface takes on a soft, matte lustre.

liquor

The copper drain patinates over months, shifting from bright penny to a muted bronze‑brown.

aroma

A clean, woody warmth with a hint of linseed when the table warms under the tea tray.

taste

No flavour—instead a tactile calm: the smooth‑planed edge under the forearm, the slight give of elm under a hot gaiwan, the silent run‑off into the catch basin.

finish

After the session, a wiped‑dry surface shows the memory of water rings that fade in minutes.

Brewing

A method, not a recipe.

Method
gongfu
Ratio
n/a
Water temp
n/a
First infusion
n/a
Subsequent
Wipe with a damp cloth after each session; allow the copper drain to dry open.

Place the table on a level floor. Before first use, lightly oil the wood with food‑safe tung oil. Avoid strong detergents; never let standing water pool overnight.

Sourced by

Sandry Law

Head of Procurement (China)

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