Export of Chinese porcelains began in the Tang Dynasty (618 - 907) and saw its golden era from the late 17th century to the end of the 18th century. Exported porcelains in the latter period primarily included such types as celadon, five-colored, famille-rose and Canton-produced porcelains. Europeans favored Chinese porcelains with bright and diverse colors and as the result color-painted porcelains were usually four times as expensive as celadon porcelains in Europe. Spurred on by big profits, kilns in Jingdezhen introduced the enamel-color technique from Europe and renovated it for the production of famille-rose painted porcelains. Thanks to increasing demands by the European market, Jingdezhen entered into its heydays of porcelain production and almost every household set up furnaces to make porcelains. In order to meet quick orders by foreign clients and reduce damage in the transport process, some merchants from Jingdezhen sent white bodies to Canton and painted and glazed them locally - hence a new type of porcelain called "Guangcai" (canton-made porcelain).
Canton-made porcelain requires refined skills. Ittook at least half a year to complete a big vase and it needed 20 or 30 years to train an outstanding artisan. European aesthetics began to have impacts on Chinese culture when Chinese artisans produced export-oriented porcelains for Western clients. Western designs were adopted in porcelain production such as stem fruit plates and Western water jars. While Chinese porcelains enjoyed popularity in Europe, western science, culture and arts were gradually introduced into China and accepted by Chinese rulers.
In fact, most export-oriented porcelains of the Qing Dynasty still featured traditional Chinese patterns and designs, such as rockery, flowers, birds, auspicious beasts, stories and maidens.
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