An important process for brewing green tea is cooling the water to the correct temperature. I was recently asked to create a samashi / chahai or cooling bowl.
In Korean this is called an ulshikim sabal
This is a beautiful example, minimal and elegant and completely functional. I have some ideas and cant wait to get started. I think it is going to be pointless to create one vessel alone when they are to be used together in the process. I have a lot of work to do 🙂
Here is a fantastic video on brewing green tea using the Hohin and the Samashi. It is important to use the same material for both vessels.
I also found a very interesting article about oxidation firing versus reduction firing affecting the taste of the tea.
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