江浙地区种茶、饮茶的历史可上溯到三国时期。延伸至宋,走向兴盛的斗茶法改熬煮末茶为点茶,并从唐时的饼茶变为团茶。明代逐渐以炒青散茶替代蒸青团茶,熬煮流程走向简化,出现用茶壶直接冲泡条形散茶的饮茶方式。用散茶冲泡,茶汤极易变冷而失去良好的口感,所以用于给茶壶保温又保护茶壶不易磕碰的茶壶桶应运而生,并且在清代时广泛地进入到人们的日常生活中。茶壶桶通常用木、竹、藤等材料制作,尤以木制为多。它的主体部分是装茶壶的桶体,上加盖,有提梁,在桶体上沿处有一流口,壶嘴从口内伸出。桶体内部用棉花或丝 The tea-growing history in Jiangsu and Zhejiang Province dates back to the Three Kingdoms period. Stretching to the Song Dynasty, to the thriving fighting tea law reform boiled tea for the point of tea, and tea cake from the Tang Dynasty into a group. In the Ming Dynasty, green tea was replaced by green tea instead of steamed green tea. The process of cooking was simplified. With scattered tea brewing, tea tends to become cold and lose good taste, so to teapot insulation and protect the teapot is not easy to bump the teapot barrel came into being, and in the Qing Dynasty into the broad masses of people’s daily lives. Teapot bucket usually made of wood, bamboo, rattan and other materials, especially in the wood as much. Its main part is equipped with a barrel of the teapot, stamped with a lifting beam, there is a flow in the barrel along the mouth, spout protruding from the mouth. Inside the barrel with cotton or silk