Ready for the day.
Jun 15th, '09, 03:43
Posts: 1088
Joined: May 2nd, '09, 05:36
Location: Honolulu, Hawaii
Contact:
bonjiri
whoa chamekke
chamekke
wow
sublime
that new chawan is absolutely sublime and inspirational
berry like in hue. whoa
i'm inspired
thanks for sharing !
wow
sublime
that new chawan is absolutely sublime and inspirational
berry like in hue. whoa
i'm inspired
thanks for sharing !
A sad and cautionary note to all.
I'm being educated that my pagasari (the one in the pic above) may not be safe to use for matcha.
I'm in dialogue with pagasari via Etsy to explore further (and he insists they are safe), but I'm being informed by another artisan that raku just aren't safe - even if lead is not used in the glazes. The artisan has said to me that he would never use a raku chawan (low fired, not vitrified) chawan.
I know some of you (2 I think) either have or have recently acquired pagasari. Note the powerful "clay dust" odor that is hard to cleanse away (it does cleanse away - but to be completely gone, mine took somewhere just under a week).
For more on this - check out under the Teaware & Accessories heading the topic: raku chawan food safe?
I hope this is helpful. I want for us all to be safe and healthy in our tea pilgrimages.
I'll keep folks abreast of pagasari's responses on the other topic.
May we all be well.
I'm being educated that my pagasari (the one in the pic above) may not be safe to use for matcha.
I'm in dialogue with pagasari via Etsy to explore further (and he insists they are safe), but I'm being informed by another artisan that raku just aren't safe - even if lead is not used in the glazes. The artisan has said to me that he would never use a raku chawan (low fired, not vitrified) chawan.
I know some of you (2 I think) either have or have recently acquired pagasari. Note the powerful "clay dust" odor that is hard to cleanse away (it does cleanse away - but to be completely gone, mine took somewhere just under a week).
For more on this - check out under the Teaware & Accessories heading the topic: raku chawan food safe?
I hope this is helpful. I want for us all to be safe and healthy in our tea pilgrimages.
I'll keep folks abreast of pagasari's responses on the other topic.
May we all be well.
Jun 16th, '09, 16:32
Posts: 375
Joined: Jun 15th, '09, 07:05
Location: Lat: N 59º 37' 3.79" Long: E 17º 49' 35.49" or thereabouts
Can I just ask you matcha people how you clean your bowls after use?
Is it ok to just rinse it out with water and make sure no green residue is left?
I just received my first bowl from Yuuki-cha and scrubbing it with a Scotch-Brite pad and washing-up liquid well...it just seemed a little harsh
Hope it's OK for me to ask you here instead of starting a new topic! =)
Is it ok to just rinse it out with water and make sure no green residue is left?
I just received my first bowl from Yuuki-cha and scrubbing it with a Scotch-Brite pad and washing-up liquid well...it just seemed a little harsh
Hope it's OK for me to ask you here instead of starting a new topic! =)
Hi sri,sriracha wrote:Can I just ask you matcha people how you clean your bowls after use?
Is it ok to just rinse it out with water and make sure no green residue is left?
I just received my first bowl from Yuuki-cha and scrubbing it with a Scotch-Brite pad and washing-up liquid well...it just seemed a little harsh
Hope it's OK for me to ask you here instead of starting a new topic! =)
When I first get one, well, it depends on its condition. My pagasari, which some are suggesting may be potentially hazardous to drink out of arrived with a pronounced "clay dust" odor; this due to it being raku, very porous form of chawan that leaches and is not high fired, etc. I had to soak it, wast is out with soap and water, and also run it through my Tersano food sanitizing system (uses ozonated water). Ultimately, the only thing that worked with that one was keeping it submerged in tap water for 48 hours. Now I am no longer using it, as it may be harmful to use (though after the soaking and 1 or 2 matcha batches the smell was completely gone).
On the other hand, my Cory Lum that just arrived was high fired, therefor vitrified, and had no odors at all whatsoever. With a chawan like that, I wash it out gently, and respectfully with hot water, mild hand-dish detergent, and a soft bottle brush (I like mine by oxo, which is constructed in such a way such that nothing but brush bristles can ever touch the chawan - as long as I'm careful with the handle
).For everyday after the initial washing, and after matcha each day, I just rinse out with warm-hot water, using my fingers to sort of scrub out any stubborn matcha particles, and that's it.
Works perfect!
Hope this is helpful.
Here's a link to the brush I use (also absolutely perfect for wine glasses!):
[url]ttp://www.amazon.com/OXO-36391-Bottle-Brush/d ... 611&sr=8-1[/url]
Jun 17th, '09, 08:40
Posts: 375
Joined: Jun 15th, '09, 07:05
Location: Lat: N 59º 37' 3.79" Long: E 17º 49' 35.49" or thereabouts
Thank you, Seeker & clareandromeda. =)
Just wanted to make sure I won't do anything dumb, like scratching the glaze or, on the other hand, making the bowl unsanitary by not cleaning it thoroughly enough.
Btw Seeker, the fact my bowl lets some moisture through-does it mean it's not high-fired?
I know next to nothing about pottery so this is all very new to me.
Just wanted to make sure I won't do anything dumb, like scratching the glaze or, on the other hand, making the bowl unsanitary by not cleaning it thoroughly enough.
Btw Seeker, the fact my bowl lets some moisture through-does it mean it's not high-fired?
I know next to nothing about pottery so this is all very new to me.
Jun 17th, '09, 09:11
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Many authentic types of Japanese chawan are made of porous clays and glazes. If it is made in Japan (ask the seller!), you should be fine for using it for matcha. I think sometimes people run into problems using their chawan for purposes they were not intended, like a salad bowl with acidic salad dressings.sriracha wrote:Thank you, Seeker & clareandromeda. =)
Just wanted to make sure I won't do anything dumb, like scratching the glaze or, on the other hand, making the bowl unsanitary by not cleaning it thoroughly enough.
Btw Seeker, the fact my bowl lets some moisture through-does it mean it's not high-fired?
I know next to nothing about pottery so this is all very new to me.
Also, some people use vinegar to clean teaware, the acid cleans scale and tea stains. Also, if your chawan is at all porous, never use anything other than hot water to clean it, never use any type of detergent or vinegar based product for instance.
I use several Hagi chawan, very porous. Therefore I usually soak it in hot water first in order to prevent excessive staining. Or at least fill it with hot water and let it soak a few minutes ...