Friday, February 22, 2013
2003 - 2013, a decade of education and improvement
The time that has passed hasn't been lost in vain. On the contrary, and this alone would be reason for celebration, I can feel with every cup I make the positive changes that have happened to my tea life during these 10 years.
That's why I chose to brew this raw puerh today. I want to taste this decade of improvement and refinement and express it with a meaningful Chaxi.
second version and first version?) This time the colour is more blue-green and the walls are quite thick. The glazing is very smooth and soft thanks to the mixing of some marble in his clay. David was able to push the firing up to 1320 degrees Celcius. The cups are very stable on their stand and more harmonious than the previous versions.
Using David Louveau's new teaware (see also the teaboat and jar below) is a way to express this decade of improvement. What is especially gratifying is to see that my tea education hasn't been a one way street, but that I could also pass my knowledge to other people (thanks to this blog) and see them improve.
first teapot (purchased before I started taking tea classes), but works so much better thanks to its top quality clay! There are some improvements that are not easily seen. They can be almost hidden, like the patterns on this old orange Japanese kimono belt. But these hidden improvements are often the most meaningful.
The beauty of the Cha Xi, the matching colors of wares and fabric, is what all can see. Here, I have also made progress (thanks also to a better camera!). But it's more what you can't see so directly that causes greatest pleasure: my calmer state of mind, that I better know how to pour water from the kettle in the teapot, the smooth and deep aftertaste of the tea...