Hagi Ware (for japanese green tea)

[Buzz Fledderjohn]

Incidentally, I have some small sencha cups with the amamori effect (this means "leaky roof" according to Yellin) - so called due to the spots that appear on the surface of the piece. When the base colour is cream/white, the spots tend to be pinkish. Not everyone cares for these, but I've grown to like them!

Is that the same as gohonde?

A question for the hagi users, do you submerge your hagi in water before each use?

[Space Samurai]

I don't.

[greenisgood]

It's probably just tea stains that sit on the surface but when I pre-heat my fukugata tokoname (rishi) I get a distintly seaweed like aroma like some of the sencha has definitly rubbed off on the old clay. I tend to just thouroughly rinse after every use (so its not just leftover old tea that never got rinsed), but I never actually scrub the inside out or anything. I don't know about porosity but it seems to be seasoning pretty well.

[chamekke]

Incidentally, I have some small sencha cups with the amamori effect (this means "leaky roof" according to Yellin) - so called due to the spots that appear on the surface of the piece. When the base colour is cream/white, the spots tend to be pinkish. Not everyone cares for these, but I've grown to like them!

Is that the same as gohonde?

A question for the hagi users, do you submerge your hagi in water before each use?

Yes, I think it's the same as gohonde.

As for submerging hagi in water - I don't do this with the sencha cups, but I do have a chawan I use for matcha. With that one, I always rinse it with hot water and then dry it (in the manner traditional in tea ceremony) prior to making the tea.