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/