bonechina

Bone china is a type of porcelain distinguished by the inclusion of bone ash in its body. Typically derived from cattle bones, the bone ash is mixed with kaolin, feldspar, and quartz to form a white, translucent, and relatively light ceramic. The bone content is usually about a third by weight, and this composition gives a distinctive translucency and strength compared with other porcelains.

The material originated in England during the 18th century, as potters sought a whiter and stronger porcelain. The most influential development occurred in the late 18th and early 19th centuries with Josiah Spode, who refined the recipe and firing methods. The name “bone china” comes from the bone ash used in the body.

Bone china is a hard-paste porcelain fired at high temperatures, typically around 1200–1300°C, which vitrifies the body and fuses the glaze. The inclusion of bone ash lowers the maturing temperature and enhances translucency and chip resistance, enabling delicate forms to be produced without sacrificing durability.

Today, bone china is widely used for fine dining ware and teaware, produced by brands such as Spode, Wedgwood, and Noritake. Care guidelines generally advise avoiding abrupt temperature changes; many pieces are dishwasher safe, though glaze quality varies by maker. The material remains associated with quality and elegance and is manufactured in various countries, alongside advances in alternative porcelains.