A technical comparison of three Chinese white porcelains: Ding, Shufu, and Dehua

Abstract

The invention and maturation of white porcelain is of monumental significance in the history of Chinese ceramics, with three kilns being the most representative: Ding, Shufu, and Dehua. This article analyzes the chemical composition, microstructure, and technical processes of 32 representative samples of the above-mentioned white porcelains and explores their coloration mechanisms by means of energy-dispersive X-ray spectrometry, electron microprobe, thermal dilatometry, and colorimetry. The results indicate that apparent differences among chemical composition and microstructure of the body and glaze impacted the coloration features of the three Chinese white porcelains. These results shed light on the history of Chinese ceramic technology, and have implications for interpretations of other white porcelain traditions.

Keywords:

• Ding kiln white porcelain
• Shufu white porcelain
• Dehua kiln white porcelain
• Coloration mechanisms

Acknowledgments

This study was sponsored by the National Science Foundation of China (51162017, 11205073) and Science Foundation of Jiangxi Province (2010GZC0088). Special thanks go to the Department of Archaeology, Peking University and Jiangxi Provincial Institute of Culture Relics and Archaeology, which kindly provided us with white porcelain sherds for this study.