A finely painted blue and white dish made in China during the late Ming dynasty for export to Japan, specifically for use in the tea ceremony. The dish has a flattened rim that exhibits a little mishigui (insect eaten edge) where the glaze has bubbled and flaked on the sharp edge during the firing. This is normal for wares of this period and was admired by Japanese connoisseurs. The back of the dish is plain; the chamfered foot-rim exhibits the dense porcelain paste with a little kiln grit adhering.

The dish was made during the Tianqi period, 1625~1640.

For more information on this fascinating area I can recommend “Trade Taste & Transformation, Jingdezhen Porcelain for Japan, 1620~1645”, by Julia B. Curtis with contributions from Stephen Little and Mary Ann Rogers. China Institute Gallery, New York, 2006.

5.5/8 inches (14.2cm) diameter. Perfect condition with no chips, cracks or restoration.

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