Hannah's Tea Tumblings

 

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I came accross this beautiful article on Listening To The Leaves. To see the full article, click here.

imageSatsuma ware tea bowl, Japan, 17th c, Edo periodIt happens eventually.  You drop your favorite yixing teapot, or you chip that gorgeous little antique cup you love to drink out of.  What to do?  There’s super glue, there’s the trash can, or there’s the beautiful art of kintsugi — essentially, repairing broken teaware with veins of gold. 

Kintsugi is said to have originated in the 15th century when a Japanese shogun broke a favorite tea bowl and sent it back to China to be fixed.  But the repair job, which was done with metal staples (being the standard for repair at that time), detracted from the beauty of the bowl, so the shogun enlisted Japanese craftsmen to come up with a more aesthetically pleasing solution.  Kintsugi, which means “golden joinery,” was born.

imageJapan, early 18th c, Edo period

Although kintsugi repair makes it appear as though the original piece was mended with gold, the process is essentially a form of lacquer art.  Broken pieces are glued back together using urushi lacquer, derived from the sap of the Chinese lacquer tree (Latin name, Toxicodendron vernicifluum), with the final layer of urushi covered with fine gold powder.  The “toxic” part comes from the urushiol oil which is found in very high amounts in the tree’s sap, and which also happens to be the ingredient that’s responsible for forming the dense and highly durable lacquer once dried.  You might have come into contact with urushiol yourself if you ever had a tangle with some poison oak or ivy, which are also of the Toxicodendron family of plants.  Fortunately, once the urushi dries and hardens the toxic effects of the urushiol oil are essentially nullified, making the lacquer ware safe to handle and even to use in contact with food, or tea.  

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Hello all!

I have just received my new products from Mandarin’s Tea Room!

The two products I purchased are as follows: 

Mou Lu Ni 80s yixing

Clay: Ben Shan Mou Lu Ni. (ink green)
Style: Shui ping (water balance)
Handmade
Size: 40 ml (single person use)
Age/Year: 80’s
Walls: Thick (for the proportion)
Hole: Single
Fire: Mid. Coal fire, Factory kiln
Pour: Smooth. Straight clean / No drips.

Marks

Lid: No mark
Bottom: Square stamp ‘Made in Yixing’

Proportion

Length: 3.75 inches (Tip of spout to tip of handle)
Body: 2.125 inches
Height: 1.75 inches

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Fine Bone China Gaiwan set

Gaiwan, Saucer, with 4 matching Cups.

Age/Year: Modern.
Walls: Thin and Transparent.

Gaiwan

Handmade
Decoration: Gold Gilded Rims, and color painting of Dragon and Phoenix.
Size: 100 ml.

Cup

Handmade
Decoration: Gold Gilded Rims, and color painting.
Size: 20 ml each.

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Not only that, but I also received a wonderful 20g sample of 2011 WuYi High Fired Old Bush Shui Xian!! 
VERY HAPPY with the beautiful items I received!! 

I highly recommend MTR if you have some spare spending money!! :)

I don’t know what tea I will dedicate the little yixing pot to yet (no idea what I mean by that? Check out this article on dedicating a yixing pot and why!) 

Some more shots of them in action soon!!

~H 

 

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(via white-tea)

    
 

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thebookoftea:

Posted by Cinnabar Seasoning

  • Step 1: Wash and scrub the new teapot thoroughly with a clean, non-abrasive sponge that has never had soap used with it, and clear, cold running water. Clean out the inside thoroughly to eliminate any dust or fragments of clay. Do not use any type of soap or…

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davidthestrange:

Tea shirts - Imgur

This is a very clever design. I’ll take 100

    
 

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Amazing find by scientists! I sadly haven’t had the chance to try Mate tea yet, I now have a renewed interest in trying it! (Follow the link in the title to read the article :)

 

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Via fruityclafoutis:

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‘Bi Luo Chun’ (also known as; Xia Sha Ren Xiang) is a highly aromatic Chinese green tea.

Bi Luo Chun literally translates to ‘Green Snail Spring’ - so called because the shiny leaves are tightly rolled, resembling snail shells. It is renowned for its delicate appearance, fruity…

 

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Just put through an order at Verdant Tea for some Wuyi Mountain Big Red Robe Oolong tea (aka Da Hong Pao Tea).
VERY excited about this tea, I have been looking for a source for a while now!
Will definately post a review when it arrives!

Here’s some info about the tea courtesy of Wikipedia:

"Dà Hóng Páo (大红袍, lit.: “Big Red Robe”) is an important Wuyi Oolong tea. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, Da Hong Pao can sell for 30,000 US dollars per kilogram.

In 1972, US President Nixon received 50g of Dà Hóng Páo, at the estimated cost of 250,000 US Dollars in 2011 money.[3]

In recent years, a number of companies have invested in preserving the interest in this tea and other so-called “artisan” teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.

Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.

Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.”



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