NEW! Official Teaware of the Day!

[Bok]

My trusty water kettle. I could do without many things, but I wouldn't want to miss this one! No hot water, not tea And this one makes sure the water is smooth!

Was a wedding gift, made by my pottery teacher (Fang Chi-Wen, Taiwan).

[Drax]

Wow, very nice. How big is it?

Looks like you put it directly onto coals, too...?

[Bok]

Wow, very nice. How big is it?

Looks like you put it directly onto coals, too...?

Don't have an exact measuring at hand, about 6-8 rounds of water for a medium sized gongfu pot. Ideal for the average session, with better tea, or when it is cold, I heat up a second kettle.

No coals at the moment (although I am planning to, and there is a matching stove for it), I just put it onto the gas cooker. But I like how water and flames keep developing a patina to the kettle, not dissimilar to a tea pot. A good tool should get nicer over time

[Drax]

Wow, that's really neat... I wasn't expecting to see such marks on the outside from a gas stove. Very cool!

[theroots]

Yesterday I just received another nice piece: Mino Mizusashi dated to Edo Period with a beautifully aged tomobako and writings.

[JBaymore]

Nice.

best,

...........john

[hopeofdawn]

New unglazed Hong Seong-Il porcelain teapot + companions. Still haven't found a good match with tea for it yet, but I love the simplicity of the pot, and look forward to seeing how it ages as tea is brewed in it ...

[ethan]

Be interested to see how it ages (patina possible?). Please let us know when you find the pot's best use. Thanks for posting. I like the look of it also.

[Bok]

Nice shape, I agree – but won’t this kind of unglazed material “eat up” all the tea flavours?

[Tead Off]

Nice shape, I agree – but won’t this kind of unglazed material “eat up” all the tea flavours?

No. It shouldn't, as porcelain is a high fired clay. It is not as porous as Yixing clays.

[William]

Nice shape, I agree – but won’t this kind of unglazed material “eat up” all the tea flavours?

No. It shouldn't, as porcelain is a high fired clay. It is not as porous as Yixing clays.

I think the same thing. If it is high fired, as it should be, it probably is less porous than the average Yi Xing teapot.

The clay is from Korea?

[Tead Off]

Nice shape, I agree – but won’t this kind of unglazed material “eat up” all the tea flavours?

No. It shouldn't, as porcelain is a high fired clay. It is not as porous as Yixing clays.

I think the same thing. If it is high fired, as it should be, it probably is less porous than the average Yi Xing teapot.

The clay is from Korea?

yes.

[hopeofdawn]

Nice shape, I agree – but won’t this kind of unglazed material “eat up” all the tea flavours?

No. It shouldn't, as porcelain is a high fired clay. It is not as porous as Yixing clays.

Yes, it's a very nice clay--I have other porcelain pots with unglazed interiors (from the same artist, even), but never one that was completely unglazed. So far I've only tried one tea in it--a Taiwanese black tea. The result was ... interesting. It seemed to dampen quite a bit of the floral notes, and gave it an almost salty taste. It was very strange. But I think I'm going to try some junjaek and bi lo chun with it next--hopefully green tea will be more to the pot's taste!

[debunix]

Both of my pots from Seong Il are unglazed porcelain, and I am quite happy with the one brewing green oolongs, and the other traditional roast oolongs.

[Pig Hog]

Bagged a spur of the moment, iga yaki chawan. Will post pics when it arrives.