3rd-generation kiln master from Jingdezhen, certified by UNESCO Craft Excellence Programme (Ref: CEP-2023-76). My family's celadon glaze formula – unchanged since 1927 – now supplies Michelin-starred restaurants like Noma and Blue Hill at Stone Barns.Artisan Proof:

• 1,372℃ reduction firing technique preserves nano-pores that enhance wine oxidation (SGS Lab Report #FL-889)
• V&A Museum acquired my "Song Dynasty Revival" series for permanent collection
• Teach ceramic chemistry at Royal College of Art summer intensiveEach piece begins with clay from the same riverbank where my grandfather dug sediment. When you hold my teapot, you're not just touching ceramic – you're holding 400 million years of geological history refined by human hands.