Chawan preparation
In preparation of brewing tea for either koicha or usucha, I've read that the chawan is filled with very hot water and allowed to soak for 20 minutes or so. This is to let the water permeate into the clay matrix perhaps to seal the bowl and to prevent flavors from becoming absorbed into it. And so what have you all heard about this style of chawan preparation???
Jun 3rd, '11, 09:36
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Re: Chawan preparation
Not necessary, preheating quickly with hot water is sufficient, imo. (Dry afterwards, though!!).
I sometimes fill the bowl with hot water and let the chasen sit in the hot water for a few minutes to warm it up. This may ultimately have the same effect.
It will depend on the type of clay and the type of glaze of the chawan as well, I suppose. Nonetheless, I don't think it will be of too much significance. You generally consume matcha rather quickly, so there shouldn't be much time for anything to get absorbed.
I sometimes fill the bowl with hot water and let the chasen sit in the hot water for a few minutes to warm it up. This may ultimately have the same effect.
It will depend on the type of clay and the type of glaze of the chawan as well, I suppose. Nonetheless, I don't think it will be of too much significance. You generally consume matcha rather quickly, so there shouldn't be much time for anything to get absorbed.
Re: Chawan preparation
I don't know much about chawans, but I've been reading a lot about them lately. Maybe longer soaking is used for hagi-type chawans, since they are more porous?
Re: Chawan preparation
The original question seems to suggest that this preparation be done before every matcha session? (as opposed to hagi, which is usually 'boiled' once, when it is first acquired)
I have only ever put hot/boiling water in the matcha bowl (plus chasen) long enough to warm them up and prepare the rest of the materials... nothing longer.
I have only ever put hot/boiling water in the matcha bowl (plus chasen) long enough to warm them up and prepare the rest of the materials... nothing longer.
Re: Chawan preparation
Aaahh, here we go. I pour boiling water into the chawan and then place the chasen (whisk) into it and allow to soak for about a half an hour. This I think gives the tines more flexibility, preventing them from breaking during whisking.
Jun 4th, '11, 10:01
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Re: Chawan preparation
I do a simple dip with the chasen into hot water as I start preparation. I have never broken a tine. Too long of a soak means the tines could start to rot prematurelly ... or would at least require a much longer drying time which could also induce mold growth. IMHOtjkoko wrote:Aaahh, here we go. I pour boiling water into the chawan and then place the chasen (whisk) into it and allow to soak for about a half an hour. This I think gives the tines more flexibility, preventing them from breaking during whisking.
Re the chawan, I pour hot water in, maybe let it sit a minute, and it is this long mostly because I am doing other things in getting matcha ready.
And then definitely wipe it dry before sifting matcha into the chawan.