Message #11346

[Steven]

Hi Giovanni,

Thank you so much for taking your time and provide us the detail explanation and reference images, it has been a Huge help on dating  the bottle.

As I was told the best Langyao red is from Kangxi, and was copied a lot from the later period, and the specially later 19th and early 20th. langyao red also can be 2 layers glazed or one layer glazed, if its 2 layer glazed , then the whole ware should be red without the white mouth rim. if its one layer glazed, the mouth can be white ,and the color getting dark to the bottom, even in the kangxi period, we still can find some wares' bottom be ground since the glaze was too thick on the bottom after being fired.( I was told 10-15% need to be ground or fixed).

I do can see some similarity from the last ware to my bottle, kind of excited, as you mentioned monochromes is really hard field, lots and lots need to be learned.

Thanks again!

Steven