Indeed, those crackles on your cup are evolving nicely.
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Do you feel that the quality of your brews is similar now as to when you first bout your teapot? I guess that what i am trying to get at is does his teapots stand the test of time in terms of brewing ability?.m. wrote: ↑Thu Aug 15, 2019 8:53 amTetsubin This is one of the early pots Petr made in the "bizen style". I've been using it regularly for 7 years now. At some point it got cleaned when the layer of tea residue in the interior got too thick. One of the nice things about this style is how the tea stains naturally blend with the clay. But eventually they'll end up obscuring the nice colors that fire painted on its surface. The same applies to yixing: a well raised tea stained surface may look nice, but eventually it stops one from being able to fully appreciate the beauty of the clay. Again, just my opinion.
There might be some short initial seasoning period, after which i don't think it changes much. All i can really say is that i still enjoy using his pots.
I reach with as much delight for my first kyusu and shiboridashi from Petr as I did when they were new, and ditto for my bizen-like upright pot (can't find a photo posted of this one, oddly enough), or the treebark pots, other shiboridashi, and fully glazed kyusu and shibos. One of the treebark pots does dribble a little, but that dribble results in a wonderful phenomenon where I can sniff near the spout and deep-roasted oolongs leave a scent of raspberries. Sometimes I grab that pot and prepare one of those teas just becuase I love that.