I bought this white stoneware set from a gentleman on eBay who had had it sitting around for at least a decade and had never used it. I think he said that it had been given to him as a gift while he was working in Japan and he had identified it as Japanese, for sale but it is Korean. I was able to tell this looking at the pictures in the auction, but when it arrived I was able to confirm its country of origin by the manufacturer, KwangJuYo.
Unlike most of the sets I have it is very modernist/contemporary in design rather than a more traditional style of teaware. Functionally it is the same as other sets, and I found it very nice to use. The water cooling vessel feels really nice in the hand and both it and the teapot pour very smoothly. This past weekend I used this set for the first time, to brew some third flush Jakseol by Sulloc-Cha, and it was really pleasant, especially sitting in front of the fireplace.
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Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.