tag:blogger.com,1999:blog-7326672.post892846263981433705..comments2024-03-29T03:13:08.180+08:00Comments on Tea Masters: Sung dynasty style teaTeaMastershttp://www.blogger.com/profile/02433657904904185875noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7326672.post-75567159590781007062015-03-02T00:12:16.842+08:002015-03-02T00:12:16.842+08:00Dear Kong Jie,
Jun bowls already exist, but there...Dear Kong Jie,<br /><br />Jun bowls already exist, but there are no teapots yet. The evers that resemble teapots are only used to heat the water to be poured in the bowl with green tea powder and then whisked. <br />During Tang, the tea powder is put in a kind of stove that is heated over fire and there is no whisking. TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-10504399571227359562015-03-01T21:04:11.552+08:002015-03-01T21:04:11.552+08:00This looks much more like Tang dynasty tea drinkin...This looks much more like Tang dynasty tea drinking. By Song they would have been using the Jun Kiln in yuzhou and already using tea pots and Gaiwan.<br />I'm interested to hear your take on this.Radical Tapestrieshttps://www.blogger.com/profile/14549637727592278151noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-92103576621658728882008-02-04T02:59:00.000+08:002008-02-04T02:59:00.000+08:00Stéphane, The roasted concubine is delicious! I ...Stéphane, The roasted concubine is delicious! I will order another serving soon. I hope the coming year is wonderful for you. Thank you for all that you do. Sincerely, Reid and JoanneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-81478777721311970532008-02-03T07:54:00.000+08:002008-02-03T07:54:00.000+08:00You've inspired me to whip up a bowl of matcha (I ...You've inspired me to whip up a bowl of matcha (I have some nice koicha grade that's sweet enough to eat out of the can).<BR/>I also sift because even though I've never had lumps, I find it somehow improves the flavor. I also preheat the bowl but was taught to dry it as well prior to adding the matcha (I seem to recall that this also helps to eliminate lumps and ensures a smooth serving). Would including this step interfere with your tribute to the Sung dynasty method?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-10066956700700796432008-02-03T00:11:00.000+08:002008-02-03T00:11:00.000+08:00Kim,Thanks, Fortunato also told me that before. I ...Kim,<BR/>Thanks, Fortunato also told me that before. I don't have a mesh, but I try to softly break the lumps with the back of my spoon when I see them. And I see that if I whisk well enough, there are no bits left. <BR/><BR/>Hélène,<BR/>Jolie coincidence. Content de te savoir en phase avec le bolg!TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-36502073833729086072008-02-02T22:07:00.000+08:002008-02-02T22:07:00.000+08:00Superbe !!Il faut que je prenne le temps de lire l...Superbe !!<BR/>Il faut que je prenne le temps de lire l'article en anglais ... pour apprécier pleinement ce set, plutôt ce tableau que tu nous fait découvrir ! Le vert magnifique du thé apporte un très belle touche "contrastante" au noir du tissu.<BR/>Hum : ce breuvage a du être particulièrement appréciable !<BR/>Le jour où j'ai découvert ton précédent article, une amie, 1/2 h après que je l'avoir lu, m'offrait une magnifique branche de fleur de lys ... son parfum délicat entrait fortement en résonance avec ta belle présentation. Beau clin d'oeil sensoriel.<BR/>HélèneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-1540610510788514312008-02-02T19:21:00.000+08:002008-02-02T19:21:00.000+08:00Beautiful and almost perfect froth !In japanese ch...Beautiful and almost perfect froth !<BR/>In japanese chanoyu we use a fine mesh for sifting the very fine ground tea to get rid of all big lumps before making tea - this really helps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-59815823853939762532008-02-02T10:33:00.000+08:002008-02-02T10:33:00.000+08:00Toki,Real Jian Yao ware doesn't contain lead. I ha...Toki,<BR/>Real Jian Yao ware doesn't contain lead. I had leadchecked the glaze of a similar bowl before. Besides, Jian Yao bowls are fired at very high temperature, but lead is mostly used when there are fragile color embelishments and the ware is then fired at low temperature. Here, the colors are obtained naturally, ie without lead. It matters, since I do put boiling water in the bowl to make this tea!TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.comtag:blogger.com,1999:blog-7326672.post-3992049223580646582008-02-02T09:26:00.000+08:002008-02-02T09:26:00.000+08:00beautifulbeautifulAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7326672.post-36671943167021537302008-02-02T03:07:00.000+08:002008-02-02T03:07:00.000+08:00"...the Jian Yao clay contains a lot of iron..." A..."...the Jian Yao clay contains a lot of iron..." And Lead also? I always have a question of the content of such glaze. I guess if you are not putting vinegar or boiling liquid in them, we should be fine....? -Ttokihttps://www.blogger.com/profile/17022633186053977362noreply@blogger.com