Loved to listen to this conversation! I'm a potter myself and have been struggling to come to terms with the materials available to me since moving to another country. I used to work with stoneware but here in Italy i can only locally find low fire earthenwares. It really bums me out because of all the "is it food safe" discourse, but in reality i just need to know my clay and kiln! Thanks for the insight, lots of love from Italy
You guys serve as such an open and approachable path into tea and the culture of it. I still gotta go to China so there’s enough to swim in, but Im highly grateful to not have living in the US be a hindrance. Pairs well with morning shou.👌👌👌
Great chat. Would love to hear more about mutton fat "jade" style teaware. It's my absolute favorite, but finding information about it online is very difficult.
I want to know more about no milk in teapots, i add milk into some of my chawan but these are glaced. So the argument is unglaced teaware like yixing should not come into contact with milk? What about japanese raku ware they are really porous, is that a problem? Thx for nearding out so nicely i really enjoyed this video 🥰
I think I just need a tea pot with a larger opening on the top, my biggest gripe is the small opening makes it harder for me to get the wet leaves out after im done
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Loved to listen to this conversation! I'm a potter myself and have been struggling to come to terms with the materials available to me since moving to another country. I used to work with stoneware but here in Italy i can only locally find low fire earthenwares. It really bums me out because of all the "is it food safe" discourse, but in reality i just need to know my clay and kiln! Thanks for the insight, lots of love from Italy
You guys serve as such an open and approachable path into tea and the culture of it. I still gotta go to China so there’s enough to swim in, but Im highly grateful to not have living in the US be a hindrance. Pairs well with morning shou.👌👌👌
Great chat. Would love to hear more about mutton fat "jade" style teaware. It's my absolute favorite, but finding information about it online is very difficult.
I want to know more about no milk in teapots, i add milk into some of my chawan but these are glaced.
So the argument is unglaced teaware like yixing should not come into contact with milk? What about japanese raku ware they are really porous, is that a problem?
Thx for nearding out so nicely i really enjoyed this video 🥰
I think I just need a tea pot with a larger opening on the top, my biggest gripe is the small opening makes it harder for me to get the wet leaves out after im done
Bruh, why does it look as if you shot with a green screen 🤣
Good lighting, wide aperture lens
bokeh!