Last night as I was drifting off to sleep, I wondered about, and then decided to share my very 1st chawan. Mass produced, probably acquired at Teavana (but maybe not, I don't really remember), came in a box w/ natsume, and either a chashaku or chasen, roughly $25.
Here it is:
my sweety composed this next shot (I need all the help I can get
then I make matcha and screw up the comp
I really like the glaze on this one still. But I have to say, as I was sipping my matcha, it tasted different that usual, the chawan was sort of 'dead' in my hands and on my lips. I got to thinking about banko and yixing and their purported effects on tea (for whatever reason, subjective or otherwise), and I want to conclude that artisan made chawan are alive
. I don't know how to explain it, and don't want to attempt it here, but there is an energy and an effect on the tea for me from chawan lovingly made, hand wrought, sweated over, cherished.
I really noticed a difference in the tea.
Cheers, and thanks for putting up with/tolerating my blathering on...
And I warmly and hopefully invite you to share your matcha and chawan with us here.