Your day in matcha

Non-oxidized tea
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Elise
Posts: 235
Joined: Tue Dec 12, 2017 2:22 pm
Location: Geneva, Switzerland

Thu Aug 22, 2019 4:24 pm

Victoria wrote:
Thu Aug 22, 2019 3:56 pm
Elise wrote:
Thu Aug 22, 2019 12:06 am
Thank you :)
Here are some more pictures.
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Wow, Elise a stunning chawan and beautifully photographed as well. What can you tell us about it, maker, period...?
I mean... yes: what I tried to explain before is that I am the maker (and the period is something like 3 weeks ago :D )
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Victoria
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Location: Santa Monica, CA
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Thu Aug 22, 2019 4:28 pm

Elise wrote:
Thu Aug 22, 2019 4:24 pm
Victoria wrote:
Thu Aug 22, 2019 3:56 pm
Elise wrote:
Thu Aug 22, 2019 12:06 am
Thank you :)
Here are some more pictures.
9CF9EC2D-F3F7-45E2-A590-CB12419876E9.jpeg5824D99C-4280-45DF-B2B5-7DAB0626DD82.jpeg
Wow, Elise a stunning chawan and beautifully photographed as well. What can you tell us about it, maker, period...?
I mean... yes: what I tried to explain before is that I am the maker (and the period is something like 3 weeks ago :D )
Ha, that is awesome you are very talented. Really looking forward to seeing more of your pieces. Maybe you can start a teaware thread dedicated to your craft :) .
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Elise
Posts: 235
Joined: Tue Dec 12, 2017 2:22 pm
Location: Geneva, Switzerland

Thu Aug 22, 2019 4:30 pm

Thanks Victoria. Yes I could when I have enough to show. :)
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debunix
Posts: 1817
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Thu Sep 19, 2019 10:10 am

First matcha session in a while, and it was looking so good and smelling so good and tasting so good and I totally forgot to take a photo so share. But this is a good representation of the before

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and the after

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aet
Vendor
Posts: 409
Joined: Tue Feb 06, 2018 7:56 pm
Location: Kunming ( China )

Thu Sep 19, 2019 9:22 pm

Just wondering. Anybody here tried Chinese matcha? impressions?
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Elise
Posts: 235
Joined: Tue Dec 12, 2017 2:22 pm
Location: Geneva, Switzerland

Fri Sep 20, 2019 1:31 am

aet wrote:
Thu Sep 19, 2019 9:22 pm
Just wondering. Anybody here tried Chinese matcha? impressions?
I did indeed. I also tried some Korean organic matcha.
The Korean was bought in a supermarket and their organic reference brand which is from Germany had a newly arrived matcha from Korea. It was simply bitter. Nothing else. I reckon it was made with standard green tea and not with leaves specially grown to make matcha.

The Chinese one was in a matcha latte sold in an international European Tea brand shop. Same characteristics than the Korean one, even with milk and sugar addition it tasted like a bitter old green tea.
Both were quite bad experiences.
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debunix
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Location: Los Angeles, CA

Fri Sep 27, 2019 11:50 pm

I've only worked with a handful of matchas, several supermarket versions that put me off he whole idea of it, and then teas I enjoyed and purchased in Japan in 2017, one I am still finishing. The right quality made all the difference.

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Elise
Posts: 235
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Location: Geneva, Switzerland

Sun Sep 29, 2019 1:18 pm

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rdl
Posts: 135
Joined: Tue Jan 02, 2018 3:43 am

Sun Sep 29, 2019 2:03 pm

Autumn is in session. That's a beautiful chawan.
Could you provide more information, and why you chose that specific one, over a different seasonal chawan?
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Baisao
Posts: 1399
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Location: ATX

Sun Sep 29, 2019 7:36 pm

@debunix, quality does make all the difference. I thought I hated matcha for years until I finally had the good stuff.
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debunix
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Location: Los Angeles, CA

Sun Sep 29, 2019 7:41 pm

Another day, another matcha session

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Elise
Posts: 235
Joined: Tue Dec 12, 2017 2:22 pm
Location: Geneva, Switzerland

Mon Sep 30, 2019 1:20 pm

rdl wrote:
Sun Sep 29, 2019 2:03 pm
Autumn is in session. That's a beautiful chawan.
Could you provide more information, and why you chose that specific one, over a different seasonal chawan?
It was for the practice of a special temae made on a table for a demonstration, it’s called Miso no dana. We practiced with several guests and used 3 chawan. All of them were seasonal, one with kaki, one with rabbits in the grass and one with a full moon and grass. I chose this one because the rabbit and the grass was repeating the futaoki design. Repetitive patterns are usually avoided (if not they are repeated 3 times).
rdl
Posts: 135
Joined: Tue Jan 02, 2018 3:43 am

Tue Oct 01, 2019 7:43 pm

Elise, I am happy I asked. Thank you. Would you explain why the repetition of three? I will keep that in mind when I see various presentations and will now look for this.
What I find educational about this is that while I am not a practioner, I have very few figurative bowls, as my collection is mostly Hagiyaki. With just glaze on the surface, I had not given any thought to figurative decoration related/relating to the whole as you described.
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Elise
Posts: 235
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Location: Geneva, Switzerland

Wed Oct 02, 2019 1:35 am

The best is to use a design/style only one time, but if there is a reason to repeat a pattern then the best is to use it three times. I don’t know if there is another meaning than the simple aesthetic reason ruling for example the unpair number of flowers in a bouquet with few flowers? In Europe there is a common knowledge that roses can be given with respect of number (1,3,5,7) . I think it meets the Japanese aesthetics of non-symmetry.

For example, raku is a very simple and elegant style for sadō teaware, but what would you think of a complete set of raku chawan, kensui, mizusashi, futaoki, chaire, hanaire...? Wouldn’t it be a little bit too much?
But if the tea practitioner has collected over the time fine pieces of different styles and can make his own composition when arranging pieces together, then it is not boring either ostentatious but shows the fine taste of the host.
rdl
Posts: 135
Joined: Tue Jan 02, 2018 3:43 am

Wed Oct 02, 2019 9:01 pm

Thank you again for all your information. Funny, in the States, they always advertise roses by the dozen.
I may have been over-thinking. As if there were the three principles, or three thoughts, some overarching "3" in the ceremony. And so two or four would be distracting. I appreciate your clarification.
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