2018/06/17 銀座にある #煎茶道東京 に #透明急須 を買いに行った。哺乳瓶と同じ素材でできていて割れないらしい。誕生日に急須を割ったトラウマから，割れないという基準で急須を選ぶ。
Went to a Japanese steeped tea shops to buy a tea pot. Their “transparent tea pot” never be broken because of its materials. I had my tea pot broken on my birthday so my only criteria to buy a pot was whether it can be broken or not 🤭
There is a VR goggle at the shop, and we can see the 360° scenery of a tea farm :D
A certain kind of green tea is sold a lot because its wrapping is Tiffany color. Certainly black tea cans from UK are also cute respectively, so I think we can freely pick up tea based something other than taste.
Быть знаменитым некрасиво.
Не это подымает ввысь.
Не надо заводить архива,
Над рукописями трястись.
Цель творчества - самоотдача,
А не шумиха, не успех.
Позорно, ничего не знача,
Быть притчей на устах у всех.
Но надо жить без самозванства,
Так жить, чтобы в конце концов
Привлечь к себе любовь пространства,
Услышать будущего зов.
И надо оставлять пробелы
В судьбе, а не среди бумаг,
Места и главы жизни целой
Отчёркивая на полях.
И окунаться в неизвестность,
И прятать в ней свои шаги,
Как прячется в тумане местность,
Когда в ней не видать ни зги.
Другие по живому следу
Пройдут твой путь за пядью пядь,
Но пораженья от победы
Ты сам не должен отличать.
И должен ни единой долькой
Не отступаться от лица,
Но быть живым, живым и только,
Живым и только до конца.
— Б. Пастернак 1956 год —
A tea bowl, shino glaze, woodfired. 12 x 10 cm.
And here too, see, a little bit / that which can be good (the beholder)(who will hold?). As with the last: a pot it serves the function you give it, is it a bowl a cup? Do the flies eat the carcass, beware the carcass, show you there is a carcass; would you rather your protein from the carcass or the flies? And what would they?
Here is it's a teabowl (intended)(use it as a bowl ok; what it is not: the sides the inside angle much too acute to dig from with a spoon, the volume to little for anything but fingers; what it is: a lip for the lips, a foot for fingers to hold, an inside smooth to not wear down a tea whisk too quickly(they all wear down)and what I hope is contemplation. A bowl can serve tea it's much easier to make just a bowl)
Why do you like my posts why do I yours?
And this bowl (yes, a bowl) a glaze shino as in the previously posted, too of the same clay glaze kiln on the same shelf, fraternal twins as they are, and too different. This one in here it took the flame with it melted ash, the ash fluxed the glaze didn't make it run but did give color and more: crystals, though small.
Well. Ash induces crystals doesn't make them they're made (they're grown) in the cooling cycle as the glaze was melted then less then less now firm and then solid, along the way the metal oxides imparted by the wood (the wood it's wood and too so much more) and from the glaze and from the clay after the firing as it cools if to the right temperature at the right speed make this the crystals here spontaneously perhaps controllably I'm not that knowledgeable.
Too you can prepare crystallines I don't like them please prove me wrong, they are technically demanding good on you who have enough control I prefer to take credit for what the kiln gives, if you want to Make "crystalline glazes" it's a scheduled cooling and zinc oxide at a long enough time at a right enough (exact that is, not just enough) temperature the zinc grows makes crystals.
2018/06/16 #和菓子の日 だったのでせせなおこさん @s_nao25 の #和菓子サミット に参加。16種の具材を自由に選んでどら焼きに詰め込んでいい企画で，1枚目の写真は私の欲の塊です。
16th June is the day of wagashi, and I joined wagashi summit conducted by @s_nao25
She prepared 16 kinds of toppings for dorayaki (two pancakes with bean jam in between). Participants can freely pick up some of them to make dorayaki.
Then, the 1st picture shows all of my desire :P
お茶が写ってないのですが，日本茶インストラクターの伊藤さん @inaoya_jpt が水出しで用意してくださっていました🍵
I couldn’t take pictures of tea, but a Japanese tea instructor, @inaoya_jpt make cold brewed tea for us.
I barely bump into people who bought wagashi more than me as long as I live in a small world. But some participants really know about wagashi shops. Especially other generations know well.
Our delicious new Omotenashi Hōjicha. •
« Hōjicha », also known as « common tea », is among the classics of Japan. It is either made of bancha, sencha or kukicha leaves. Distinctive to most Japanese green tea, the tea leaves are slow roasted in a porcelain pot over charcoal, instead of the usual steaming Japanese process. Because the leaves are fired to a high temperature, their color will alter from green to reddish brown. Because this process makes the leaves loose their catechins, it will also reduce the astringency of the taste. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea. For that reason, it is considered an « everyday tea », usually served after the evening meal, before going to sleep, and popular for children or people sensitive to caffeine. •
During our trip to Japan in May 2018, we had the chance to stay in a traditional ryokan and onsen where we deeply understood the sense of the word « Omotenashi », or Japanese hospitality. We were being served Hōjicha in a lovely kyusu every evening after diner, and it became a precious ritual to take the time to bless and honor each day spent there.• .
Omotenashi Hōjicha is a delicious comforting tea that will remind you of the importance of approaching each moment in life wholeheartedly with sincerity. This special tea was produced by Irie san, an inspiring tea farmer who has invested his time and energy in growing 100% chemical and pesticide-free tea for the past 35 years. All of his tea are Certified Organic under JAS and German standards.
Available at • WAOTEA.COM •