Looking for a Chawan

[devites]

A solid black chawan and I am looking to pay around $70 plus shipping (about $90 total).

[scruffmcgruff]

These aren't quite solid black, and are a bit over your price-range, but here you go:

http://www.artisticnippon.com/product/t ... ha019.html

http://www.artisticnippon.com/product/t ... ha022.html

It's probably going to be hard to find kuro raku for much cheaper, though there may be some out there.

[Geekgirl]

Have you tried uwajimaya? The one here always has solid black in stock.

[britt]

A solid black chawan and I am looking to pay around $70 plus shipping (about $90 total).

All chawan are from "Maiko Authentically! Made in Japan." This is a different shop from their main one.

http://www.maikoshop.com/index.html


70 + S&H




60 + S&H




50 + S&H

[chamekke]

God, I'd love to own any of those bowls. I love black chawan

A solid 50 + S&H

Just a quick note. Tenmoku-jawan like this one are really beautiful, but they have a tiny "foot" relative to the size of the bowl, and this - along with the general V-shape of the bowl - makes it quite challenging to whisk the matcha well. So you may want to bear this in mind if you're looking for a "first bowl".

In tea ceremony, this type of chawan sits on a dai or small stand, both when you prepare the tea and also when you present it to the guest. The only time it's removed from the dai is when the bowl is rinsed out, and when the guest examines it formally at the end.

(This type of bowl is traditionally reserved for "noblemen", by the way, so it's far from an everyday bowl )

[britt]

Just a quick note. Tenmoku-jawan like this one are really beautiful, but they have a tiny "foot" relative to the size of the bowl, and this - along with the general V-shape of the bowl - makes it quite challenging to whisk the matcha well. So you may want to bear this in mind if you're looking for a "first bowl".)

chamekke, thanks for another very educational post. I didn't really think of that when I included the Tenmoku style chawan. Since I own one that appears to be even wider and the foot maybe even smaller, I agree that this type of chawan is a bit tougher to whisk the matcha in. It is also more accident prone. By accident prone, I mean like the similar-shaped tiny Chinese cups that are so wide at the top and have such a narrow foot, that breathing on the edge of one can send it flying across the counter. That's an exageration, but they can be tipped over easily due to their imbalance.

I do like mine a lot and use it regularly, with good results, but I tend not to use it if I'm in a hurry because of the reasons mentioned. They seem to be good summer chawans as they release heat quickly.

(This type of bowl is traditionally reserved for "noblemen", by the way, so it's far from an everyday bowl )

Okay, I'll stop using it and go back to the poor-man's Hagi.

[chamekke]

Since I own one that appears to be even wider and the foot maybe even smaller, I agree that this type of chawan is a bit tougher to whisk the matcha in. It is also more accident prone. By accident prone, I mean like the similar-shaped tiny Chinese cups that are so wide at the top and have such a narrow foot, that breathing on the edge of one can send it flying across the counter. That's an exageration, but they can be tipped over easily due to their imbalance.

I do like mine a lot and use it regularly, with good results, but I tend not to use it if I'm in a hurry because of the reasons mentioned. They seem to be good summer chawans as they release heat quickly.[/url]

Heh, I've only ever used mine with a dai, and now I'm wondering if that makes it more difficult! It can be a bit wobbly when it's on its pedestal; maybe your approach is better for home preparation.

Maybe I should just say - if a bowl really appeals to you, buy it and give it a try!

(This type of bowl is traditionally reserved for "noblemen", by the way, so it's far from an everyday bowl )

Okay, I'll stop using it and go back to the poor-man's Hagi.

Sigh. I love Hagi, too...

[britt]

Heh, I've only ever used mine with a dai, and now I'm wondering if that makes it more difficult! It can be a bit wobbly when it's on its pedestal; maybe your approach is better for home preparation.

I had seen these stands or dai before, but until your post I didn't realize you actually used them for matcha preparation; I thought they were just used for display purposes.

Some of these Tenmoku chawan are quite wide at the top, so small hands may not work as well, but I just steady it with my thumb on the bowl edge closest to me and the middle finger on the top edge while whisking. It works quite well, and so far I haven't tipped the bowl over!

Sigh. I love Hagi, too...

I'm starting to, but it's taken a while. The Totoya chawan by Deishi in the pic is the one I was very tempted to throw away when I first received it. I tried it out, and for some reason I really like using it now. That's why I think it is important to actually use an item like this before making a final judgement.

My interst in Hagi didn't begin until I purchased several aohagi items by Noutomi Susumu. The (blue) aohagi can be a good entry point into Hagi ware for those who have doubts. I believe this is a more modern glazing technique, but it is often applied to traditional styles of chawan.

[chamekke]

Heh, I've only ever used mine with a dai, and now I'm wondering if that makes it more difficult! It can be a bit wobbly when it's on its pedestal; maybe your approach is better for home preparation.

I had seen these stands or dai before, but until your post I didn't realize you actually used them for matcha preparation; I thought they were just used for display purposes.

Yes, you use the dai almost continually. It's actually quite elegant, when done by someone more graceful than me!

This is going a bit OT for this thread, but I just wanted to mention that there are actually two temae or "tea procedures" used with tenmoku-jawan and dai: (a) kinindate and (b) kininkyotsugu, which respectively are for (a) the nobleman himself, and (b) the nobleman plus his retainer. Even then there is a distinction in the colour of chawan AND colour/lacquering of the dai, depending on which person is being served.

It gets complicated... which is typical

[britt]

Yes, you use the dai almost continually. It's actually quite elegant, when done by someone more graceful than me!

Be persistent like the carp in the dragon-fish legend; success will surely follow.

I am very grateful you've never seen how I whip up a bowl of matcha before I rush off to work; this would certainly make you feel more graceful!

It gets complicated... which is typical

I'm finally starting to understand how sayings like "simple yet complicated" came about; they certainly apply to the formal tea ceremony. There's so much more to this than I ever imagined. I'm glad you so willingly share your knowledge with other forum members. You do all the work and we benefit!

I do appreciate how much influence the tea ceremony has had in other areas of Japanese culture, such as art, especially the scrolls. I recently picked up a nice tiger in the bamboo scroll from Ichiroya, but unfortunately it's too big to hang anywhere.