A look at some sublime examples of wabi sabi teaware from Robert Yellin’s Gallery, whose impeccable sense rarely errs. How do I know? You want to scream, that’s how beautiful the pieces are. So I had to cool off with Baird Beer, now world famous, that Robert is part of. Best beer in Japan?
There is no reason not to enjoy good tea! When steeped properly with the right teaware, good teas can give us their full potential. Different materials present distinctive variations in the resulting tea brewed; a basic understanding of these materials is important. In addition, the shape and design of the vessels also make a tremendous difference in how the tea tastes. Last month, we talked about Yixing Zisha and how it enhances the steeping of oolong teas. At the opposite extreme are materials like cast iron and other metals that are inappropriate for any teas. Cast iron tetsubins were meant for bearing only hot water in Japan, and they retain heat well. When used for tea however, the sealant lining the inside surface wears out from the acidity of the brewed leaves within months, imparting a metallic taste to your tea. Its retention of heat also can over-cook the tea and is highly…