During the process of deconstructing and reimagining the traditional aroma cup, two unexpected designs emerged: one shaped like a diamond, the other like an egg, reflecting a sense of contrast.
The blind-tasting cup is opaque, removing the visual aspect when facing the drink, allowing for a stronger focus on aroma and taste. While retaining the aroma-enhancing function, the drink also interacts with the ceramic’s smooth and textured surfaces, offering a more refined experience. The unglazed ceramic surface, with its fine particles, helps release more aromatic details.
Humans are always exploring ways to experience a gentle buzz in different ways. These cups can also be used for coffee aroma testing. The hollow base design aids in heat retention.
Crafted in Jingdezhen using traditional high-temperature reduction firing, the fine and dense clay body resists odors. The natural cold-gray tone of large traditional clay pieces, combined with iron specks from the clay, creates a subtle stone-like texture that evokes calmness.
The egg-shaped cup’s smooth curves and the diamond-shaped cup’s sharp edges offer contrasting grips, inviting playful interaction. Each cup is hand-thrown on the potter’s wheel, as only this method ensures stability in the internal and external structures.
This is the first time Damai Design has incorporated CNC trimming machines alongside Jingdezhen’s traditional craftsmanship, allowing us to achieve finer structural details and sharp angles. Here, the machine extends the human touch.
The cup body consists of two parts—cup and base—joined together with slip.
When the Diamond Cup and Egg Cup collide, the ritual of “breaking an egg against a rock” is complete.
“Breaking an egg against a rock” symbolizes an act of courage or challenge despite overwhelming odds.
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