Cooling Water for Green Tea

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

IMG_5735

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.

http://hojotea.com/en/posts-53/

30 Years Ago

I remember a ceramics class, back when schools had funding and felt an importance to preserve the arts rather than focus on standardized testing. I didn’t get bitten by the pottery bug back then but it sure must have planted a seed, that lay dormant for around 30 years. This pot has laid dormant as well, in the back of a cupboard, until it was recently found by my mother. I don’t think I actually remember making this one although I can drum up some memories from the class. It’s funny though, I was making kodai (foot) on my bowls since the very beginning. I found the same in photography. Looking back through my oldest images. The style was already there, small, simple and unadorned.

I think we all enjoy reminiscing and having a wash of nostalgia every now and again. The thing that I like about this pot is that I didn’t “care” too much, I just made it. You can clearly see my fingerprints. A pinched pot with a foot that I was able to see again after so long.