tea.furniture · sampling channel Encyclopedia · School · Atlas · Pu-erh · Equipment EN · RU · · · FR · ES · AR
tea.furniture Cart (0)
dry
wet
liquor
plantation

home · tables

Tea tables — Tea tables

Walnut Gongfu Table — 120cm

*Hú Táo Mù Gōng Fū Chá Zhuō* (120 Límǐ)

胡桃木工夫茶桌 120厘米

Solid Baltic black walnut with an integrated copper drainage tray — built for long gongfu sessions, it holds the stillness of a river stone.

$1060USD · 22000 g

Weight
22000 g
Harvest
2025
Processing
Handcrafted in Saint Petersburg from kiln-dried Baltic black walnut; oil-and-wax finish; copper drainage tray.
Sourced by

From Saint Petersburg to your tea room

Sandry Law, our Head of Procurement based in Kunming, travels the old tea routes for exceptional wares — not only tea leaves but the vessels and surfaces that cradle them. On a sourcing trip to Saint Petersburg, she discovered a small atelier run by Dmitri Volkov, a third-generation cabinetmaker who built custom tables for local tea enthusiasts blending Russian black teas with gongfu rituals. Dmitri’s use of Baltic black walnut — slow-grown, kiln-dried for stability — paired with a copper tray forged by a metalsmith in the same courtyard, struck Sandry as the perfect marriage of utility and quiet luxury. After months of back‑and‑forth on dimensions, the curve of the rim, and the exact gauge of copper, the 120 cm table became the first international piece in tea.furniture’s collection. Each table is signed and numbered, bearing the maker’s mark and a short provenance card. Sandry personally inspected the first ten units, ensuring the drainage slot aligned to the millimetre and the oil‑and‑wax finish felt like warm silk. The result is a table that doesn’t just hold your teaware — it anchors the entire room.

The leaf, brewed

Grain and warmth: the presence of walnut.

dry leaf

Straight grain with occasional curly figure, deep chocolate tones; scent of toasted nuts and fresh-cut wood.

wet leaf

When water touches copper, a clean, rain-like note emerges — fleeting but grounding.

liquor

The wood’s understated glow under tea-lamp recalls aged whiskey.

aroma

Walnut’s natural oils release a sweet, earthy fragrance — dried leaves and a hint of cinnamon.

taste

Not literal — but the tactile warmth invites a steady, grounding presence through every infusion.

finish

A surface that patinas with use; water beads gently, and the grain deepens with time.

Brewing

A method, not a recipe.

Method
gongfu
Ratio
fits up to 4 gaiwans or a large teapot
Water temp
heat-resistant to 150°C (copper tray tolerates direct hot-water splash)
First infusion
10–15 min assembly; place drainage tray beneath slatted top
Subsequent
daily use for decades; wipe with a dry soft cloth after each session

The integrated copper tray catches overflow and drains via a recessed groove; for deeper care, apply beeswax every few months.

Sourced by

Sandry Law

Head of Procurement (China)

Full profile →