Fine bone china improves taste.
In 1799, Josiah Spode II invented bone china. He discovered that by mixing bone ashes with clay. It could be fired at a lower temperature than porcelain but maintain its durability and delicate look. The end result is a brilliant white, translucent, delicate but extremely strong piece of ceramic.
We believe fine bone china shouldn’t just be for special occasions. The thinness of bone china lets your drink cool down to the perfect temperature quicker, and the glass glazing process enhances the delicate flavours and aromas of your hot drink.
It would have been easy for us to use stainless steel or plastic as most vacuum flasks do but this taints the flavour, and we never compromise on taste.