Last Sunday,I met my friend Shige and his wife Yoshiko to learn about how to prepare matcha tea from her.
Yoshiko is currently studying Japanese tea ceremony called “Sado” or “Cha-no-yu “.
Of course she knows how to prepare tas…

and even more astonishing, how eastern asian artisan craftwork made it´s way to europe. Still being inspired, there is so many artists over here, creating traditional japanese or chinese pottery. It´s always a pleasure to see people facing up to crafts that will hopefully never be forgotten.
I whish we could live the asian lifestyle a little bit more over here, and hope your people try to preserve it as good as possible!

Regards Stephen

It is always incredible to me that Japanese made pottery that ‘modern’ 500 years ago. The Japanese aesthetic sense through out history really is something special.

Peko-P

miss u

thanks for taking a look at my page!

I’ve only tried the ‘Ippoen Gyokuro’ so far…an exellent Tea! The higher grade, i just couldn´t afford back then.
Oh, but i enjoyed Hibiki-an´s ‘Kuradashi Gyokuro’ a lot. Unfortunately this was just a seasonal item and is now out of stock.

Regards Stephen

To answer your questions. i just like the look of the white, cracked, inner surface of the cup, shining through the green sencha liquid.
In the blue chawan you don´t get this look. Instead there the frothy green matcha and the blue color of the cup seem to match pretty good. And second, the red chawan isn´t sized properly for matcha preparation. it´s too small in diameter.

stephen

The red bowl is eye catching. One could imagine how it would feel in one’s hands. Its vibrant red gloss flanked by rough side patches where the underling muted, darker brownish clay is exposed. What a treat for ones fingers. How would you describe this sensation?

The cracks make this piece. On the outside they seem to be growing out of its rooted base and resemble the branches of a bare winter’s tree. Inside the thick dark cracks balance this piece as they drop off near the shallow of the bowl, stepping aside for the smaller more elegant cracks that could have easily been out staged by their thicker, more prominent relatives that tower above. The staining of the inside only adds to this beauty and feel of this bowl. One would definitely just leave it alone.

It’s shape and foot doesn’t seem to be this bowls strong points but least they step aside leaving one pondering the beauty of its colour, texture, and overall effect.

One could imagine it filled with frothy matcha.

Just a question…

Why did you choose it for senchas and not matcha?

Your blog is great. Keep it up.

Peace

regards stephen