Cha dao tools

[Tead Off]

I usually use my fingers.

I use the funnel and I like the long-handled scoop, but yeah; I don't know anyone that uses tongs or anything.

I suppose someone serving others in a professional capacity should probably use tongs for the sake of sanitation, but don't think it's strictly necessary most of the time.

I occasionally use tongs to take hot tea leaves out of one pot and transfer them to another when I don't like the performance that a particular teapot is giving me. This usually occurs when I'm testing new teas. Those leaves are too hot to use my fingers.

I use all my tea tools somewhat regularly. Some sets are more practical than others. I have mine for 25 years! I have a thin bone pick that fits into almost any spout to clear clogged passages. Highly recommended as it is pliable and not like these stiff wooden picks that I see in many sets today.

[ABx]

I usually use my fingers.

I use the funnel and I like the long-handled scoop, but yeah; I don't know anyone that uses tongs or anything.

I suppose someone serving others in a professional capacity should probably use tongs for the sake of sanitation, but don't think it's strictly necessary most of the time.

I occasionally use tongs to take hot tea leaves out of one pot and transfer them to another when I don't like the performance that a particular teapot is giving me. This usually occurs when I'm testing new teas. Those leaves are too hot to use my fingers.

I use all my tea tools somewhat regularly. Some sets are more practical than others. I have mine for 25 years! I have a thin bone pick that fits into almost any spout to clear clogged passages. Highly recommended as it is pliable and not like these stiff wooden picks that I see in many sets today.

I do use a pair of metal tongs for the same reason; very much on the practical and cheap side.

I just can't see paying $50+ for a set of tools. I think it's better to go practical, and focus the rest on the tea. That goes double for those that are new to tea because tastes will definitely change and most of the early purchases will be tuition unless you go cheap and practical; when I look at my own early purchases, the cheap stuff is the stuff that I don't regret, and the tool set (rosewood or something) never gets used -- save for the funnel; the rest of what I use was stuff bought individually.

[bonescwa]

I usually use my fingers.

I use the funnel and I like the long-handled scoop, but yeah; I don't know anyone that uses tongs or anything.

I suppose someone serving others in a professional capacity should probably use tongs for the sake of sanitation, but don't think it's strictly necessary most of the time.

I occasionally use tongs to take hot tea leaves out of one pot and transfer them to another when I don't like the performance that a particular teapot is giving me. This usually occurs when I'm testing new teas. Those leaves are too hot to use my fingers.

I use all my tea tools somewhat regularly. Some sets are more practical than others. I have mine for 25 years! I have a thin bone pick that fits into almost any spout to clear clogged passages. Highly recommended as it is pliable and not like these stiff wooden picks that I see in many sets today.

I do use a pair of metal tongs for the same reason; very much on the practical and cheap side.

I just can't see paying $50+ for a set of tools. I think it's better to go practical, and focus the rest on the tea. That goes double for those that are new to tea because tastes will definitely change and most of the early purchases will be tuition unless you go cheap and practical; when I look at my own early purchases, the cheap stuff is the stuff that I don't regret, and the tool set (rosewood or something) never gets used -- save for the funnel; the rest of what I use was stuff bought individually.

But sometimes the cheap stuff is bad, so you have to buy replacements which adds up. I guess now that I know that tea is probably something I'm going to do for life, I'd rather invest in something that has inherent value (well - made, good materials). So this thread was more or less a way to see if there's anything in cha dao that matches the quality of teapots, cups, tea caddies, etc that I see, both antique and modern.

[茶藝-TeaArt08]

It's been interesting to follow this thread as the conversation has evolved. In Taiwanese chayi the wooden tools are no less important, ultimately, than any other piece on the table. This is because what is important is the fluid harmony of subtle mental and aesthetic effect every piece on the tea table (the chaxi) has upon any other. Since Taiwan is a blend of Japanese and Chinese influences, there is generally more appreciation for the wooden tea tools (and sometimes metal (copper, brass, silver, etc)) and they can cost as much or more than a teapot or any other piece on the tea table.

Typically in Taiwanese chayi the tea tools are not represented by being held in a little wooden cup or base. Generally they are placed on the table with the tea pick resting on a pick rest and the scoop resting flat on the table or on its own rest to elevate it from the tea table. When I see a picture of a tea setting one of the first give-aways that the setting is Mainland Chinese is that the tools are couched in an upright container. This is much less so the case with Taiwan tea tool usage.

Curiously, the tea tongs are seldom used in formal chayi settings, though they do occur. In a formal pour, while the teapot is being heated with hot water, the tea caddy is emptied into the tea scoop. The tea scoop is then presented two-handed to the guests for them to be able smell the leaves and observe the scoop. So the scoop and cup are the bridge between the tea made by the pourer and the guest whom are receiving the the tea. This makes these implements very important because they are the "bridge" of connection between the pourer and the guests.

In our home I make various wooden tea pick and tea scoops, plates, etc. for the tea settings we create. I find at this point I have moved almost entirely away from bamboo pieces and use all handmade wooden implements for my tea tools. There is more range of color, grain, feel, etc. with wooden tea tools. At this point I seal the tools with tea oil than can be refreshed if the tea tool loses its shine. Though I have begun looking into the possibility of linseed oil and other finishes for those that want more "durability" from their tea tools. After testing one redwood set for a year of daily usage, I found the pieces hold up well when only sealed with tea oil, refreshed every two months or so or before serving a guest tea.

Generally speaking, tea is mostly mind. One can see this in the way that the same tea often tastes different depending on the state or presence we have in a given moment. This is especially true when pouring for a guest; the harmony of the total tea space, internal presence, the usefulness and beauty of the tea tools and implements used, all have their effect. And while there are many factors in tea, the overall tea setting, the joy and connection one has to their tea tools, etc. play important parts in contributing to the overall experience of tea. Thus, for me, the wooden tea tools have as important a place at the tea table as any other piece, both for their functionality and their aesthetic effect.

Blessings!

[Tead Off]

But sometimes the cheap stuff is bad, so you have to buy replacements which adds up. I guess now that I know that tea is probably something I'm going to do for life, I'd rather invest in something that has inherent value (well - made, good materials). So this thread was more or less a way to see if there's anything in cha dao that matches the quality of teapots, cups, tea caddies, etc that I see, both antique and modern.

I've been using my 'cheap stuff' for 25 years! The only thing that broke was the handle of my horn pick. I still use the pick, though.

As for tongs, they are used regularly here in Asia. Most shops and private tea tables use tongs to help wash cups, servers, etc., with boiling water when changing to a different tea and initially when the setup is being prepared. Tongs are an essential part of the tea table and are used as much as the tea scoops.

As far as 'ceremony' goes, you can think about it in any fashion you'd like. It's mostly the religious folks looking to make tea fit in with their point of view rather than their point of view fitting in with tea preparation.

[ABx]

But sometimes the cheap stuff is bad, so you have to buy replacements which adds up. I guess now that I know that tea is probably something I'm going to do for life, I'd rather invest in something that has inherent value (well - made, good materials). So this thread was more or less a way to see if there's anything in cha dao that matches the quality of teapots, cups, tea caddies, etc that I see, both antique and modern.

I've been using my 'cheap stuff' for 25 years! The only thing that broke was the handle of my horn pick. I still use the pick, though.

As for tongs, they are used regularly here in Asia. Most shops and private tea tables use tongs to help wash cups, servers, etc., with boiling water when changing to a different tea and initially when the setup is being prepared. Tongs are an essential part of the tea table and are used as much as the tea scoops.

As far as 'ceremony' goes, you can think about it in any fashion you'd like. It's mostly the religious folks looking to make tea fit in with their point of view rather than their point of view fitting in with tea preparation.

+1

Plus, metal tongs aren't going to break, but they are going to work better than wood/bamboo ones.

I don't mind if people want to use tea as part of their meditations (or other practice), but I dislike trying to turn it into some spiritual and/or ceremonial practice in itself. I believe that it's important to have a nice setting, in the exact same way (and for the same reasons) that it is in fine dining. However, I think that taking it beyond that only serves to distract from what's actually important, and I'm much more in favor of focusing on the tea itself.