Tezumi Insights
What Makes a Bowl a Chawan?
What elevates a bowl from an everyday object to the lofty heights of a chawan? The answer is simple: the act of preparing and drinking tea from it. In this sense any bowl can become a chawan, as long as one can whisk tea in it and drink from it. The more important question then, is what makes a bowl a good chawan? Why do tea enthusiasts and ceremony practitioners spend dozens, hundreds, even thousands on chawan when a simple soup bowl could suffice? Let’s take a brief look at the design and history of these bowls to find out why they are so treasured.
Intro to Brewing Sencha
So, you have some sencha and you have a kyusu, now how exactly do you brew it? Senchas are often very sensitive to subtle changes in brewing parameters, which can make them incredibly versatile and customisable, but also daunting to brew. The following brewing parameters are by no means the only way to brew these teas. However, they are almost guaranteed to produce a delicious cup every time.
Chajin Okumidori Sencha 2020 - Review
This balanced Okumidori sencha from Chajin is a delightful taste of spring and is a solid example of the classic Shizuoka style.
Beyond Shudei: The Variety of Tokoname-yaki
While Tokoname-yaki is famous for its iconic brick-red unglazed teapots, there is so much more to this ancient pottery town.
Organic Koushun Sencha 2020 - Review
Known for its heady, wildflower aromas, we try a Koushun cultivar sencha from Izawa-san in Shizuoka in search of a floral bouquet of tasting notes.
