This traditional earthenware is handmade by Master Liu and his son in the village of Shijitou, near Qianjiang, Chongqing Municipality. Methods, clay preparation, and firing system date back to the origins of history, and I personally found evidence of connections of this primitive ware with Sueki ware produced in Korea and then in Japan in the 8th century and its modern-day inheritor, Bizen ware, at least in aesthetics and the use of Dragon or Climbing Kilns. 
I introduced this earthenware to my friend Alex of One River Tea, and we experimented together its use in the vernacular way at Loushuiyuan Tea Cooperative last spring 2024. This was the first of a series of practical experiments in ethnoarchaeology that I am doing with my students here at Hubei University for Nationalities in Enshi. We tested the earthenware jug on sprinkling fire and discovered that the local farmers back in the 1940s and 1950s were right to drink this way: roasted green and white tea taste rocky, intense with forest and roasted chestnuts flavor, and delicious. Unfortunately, this practice is now almost extinct, but that is why we are trying to revive it: it is environmentally friendly, excellent practice to keep warm, beautiful practice to enhance sociality and conversation, and, most importantly: it makes great tea!