Lee Love on fri 17 nov 06
Warning! Fearful types should not view this photo (or put your
Depends first! ;^).
See Raku function well.
I never really understood true raku until I drank bright green match
tea whisked in this old, black raku teabowl:
http://claycraft.blogspot.com/
Sell to educated customers. Educate them. Help them
understand the multitude of functions for the various combinations of
glazes and clay bodies. Don't let the authoritarian types control
you.
--
Lee in Mashiko, Japan
http://potters.blogspot.com/
"Let the beauty we love be what we do." - Rumi
"When we all do better. We ALL do better." -Paul Wellstone
Taylor Hendrix on sat 18 nov 06
Hey Lee,
(Hope you got my private email the other day)
I was wondering when you were going to pipe up on this subject. We
have been exposed enough to your gadflyness to understand now that
'raku' is not just one thing and that 'American' raku was not first in
line. I'm glad you keep reminding us.
Man, I love drinking green tea, but it is not whisked tea and I'm just
not into the way of tea. I keep going over this conflict in my head.
On the one hand I love the true raku of Japan and all the related
forms and techniques. On the other hand I personally feel disingenuous
trying to make these forms. As a result, I am constantly trying to
answer this question: What new way might I find with these techniques
that is not American raku and at the same time not teaware? I think
that might be an exciting question to answer.
Lee, anybody else, are those small, charcoal kilns with blowers etc
able to get up to stoneware temps for traditional raku techniques? Am
I mistaken that those pots are pulled at much higher tempuratures than
American raku?
On 11/16/06, Lee Love wrote:
> Warning! Fearful types should not view this photo (or put your
> Depends first! ;^).
>
> See Raku function well.
>
> I never really understood true raku until I drank bright green match
> tea whisked in this old, black raku teabowl:
Lee Love on sun 19 nov 06
On 11/19/06, Taylor Hendrix wrote:
> (Hope you got my private email the other day)
Yes, thanks!
>
> I was wondering when you were going to pipe up on this subject.
Tyler, I thought the original questioner is not a list member, so I
am going to write them offline.
> Man, I love drinking green tea, but it is not whisked tea and I'm just
> not into the way of tea.
Matcha is the esspresso of tea. Good thing about it, is
that you get all the antioxidants because you are drinking the actual
leaf and not just the brewed juice.
I have several tea bowls that I use for my morning coffee. Most
are made by MacKenzie or by my friend Dirk in Omaha. I drink coffee
strong: what they recommend for a coffee pot full, I use only enough
water to fill my "coffee bowl" with to 3/4. Then I fill to the top
with lowfat milk. This is like the French latte bowls that are
multi-purpose. Kids get a little coffee in their milk and adults
get a little milk in their coffee. Then the bowl can be used for
cereal.
> Lee, anybody else, are those small, charcoal kilns with blowers etc
> able to get up to stoneware temps for traditional raku techniques? Am
> I mistaken that those pots are pulled at much higher tempuratures than
> American raku?
Raku teabowls are pulled at low temps because traditionally, they were
lead glazes. At the same time Raku was developed, a hikidashi
technique was developed, where iron saturated blacks were kept from
going metallic by pulling them out of the kiln at high temperature.
They may have been discovered by accident. The tea master noticed
test tiles the potter was pulling and asked him to do it with tea
bowls and not just tests.
See example of Hank's Setoguro here:
http://www.flickr.com/photos/claycraft/92958653/
The tea bowl was based upon the rice bowl. It is a universal,
archetypal size and shape, size determined by your hand size. We
use ours for everything from icecream, to nuts to vegetables.
--
Lee in Mashiko, Japan
http://potters.blogspot.com/
"Let the beauty we love be what we do." - Rumi
"When we all do better. We ALL do better." -Paul Wellstone
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