Sang de boeuf (French: ox blood) describes the deep, dark red of Chinese Qing Dynasty copper-red glazes. The colour was notoriously difficult to achieve — small variations in kiln temperature produced dramatically different results.

Sang de boeuf is the colour of deep passion aged into gravity — not the brightness of fresh red but something darker, more complex, more expensive. It carries rarity and refinement.

Qing Dynasty sang de boeuf vases are among the most valued objects in Chinese ceramics. European potters at Sèvres and Meissen spent decades trying to replicate the glaze. The colour appeared on European porcelain only in the late 19th century when the technique was finally understood.