Flambe glazes, termed "sang-de-boeuf" (ox blood) were in use by the Chinese from the 11th century, and the effect was achieved by using copper oxide as a colouring agent and firing the object in a reducing atmosphere. In the 18th century the red glaze often accumulated on the shoulders of vases and bowls, reproducing the effect of coagulated blood. Sometimes the glaze was often slightly streaked, or included blue bleeds and wares with these features were prized by collectors in the 19th century. European potters were not able to master the technique until the early 20th century. The Royal Doulton company employed the potter Bernard Moore, who had been experimenting with flambe glazes for many years, as a consultant and they were able to produce their first flambe wares in 1904.
A large Chinese flambe vase, Republic era, mid to late 20th century, a substantial ovoid vase with a broad waisted neck and raised on a conforming circular foot and having distinctive deer head handles, with a rich over all sang de boeuf glaze mottled with
A Chinese porcelain brush pot, qianlong period, mid to late 18th century, a beautiful and rich sang de boeuf glazed pot of compressed ovoid form with a small cream rim and raised upon a low circular ring foot. Height 5 cm. Diameter 10 cm
Chinese sang de boeuf lidded jar, 20th century or earlier. Height 24 cm. Illustrated in Allen’s Introduction to Later Chinese Porcelain, fig. 71b, p. 138. Provenance: Tony Allen’s Antiques, circa 1995; Dr. John A. and Louise Gray 'Mark and Period' Collecti
Three Chinese miniature vases, 18th century, 19th century, and 20th century, including a small mirror black double gourd vase, a small peach bloom jarlet, and a sang de boeuf bottle vase, apocryphal Kangxi mark to the base. Height 10 cm max. Provenance: Dr
An old Chinese sang de boeuf glazed brush pot of tall mildly waisted open cylindrical form, striking red exterior glaze thinning at the top rim, pale glaze to the interior. Height 15.5 cm, diameter 14.2 cm
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