Articles

sencha japanese tea describing taste header

July 2, 2021

Describing taste - part I

Describing a tea's aromas can be quite challenging at times. From trying to illustrate a generic taste profile for someone who's unfamiliar with the beverage, to pinpointing every note and nuances developing over the course of a tasting session, words often seem to fall short at conveying the sensory experience a tea can produce. But they are nonetheless hardly avoidable if we're trying to make tea a shared experience.

July 2, 2021

Texture in ceramics

There's something about texture in ceramics that is simply irresistible. Like beauty, texture brings depth to a piece. It reaches beyond functionality to dig deep in our sensory experience. A mere useful teapot becomes your favourite when you have pleasure holding it and using it. Because ceramic is such a tactile medium (and teaware especially), the feeling and visual appeal of a piece’s surface always ends up playing a major role in our appreciation.

July 2, 2021

Exhibition : Anton Filonov

Anton Filonov is a self-taught artist who dedicated his profession to the making of teaware. Specialized in handbuilt ceramics, his work is highly intuitive and unique.

" I started by making simple things. Tea cups and cha he, mostly. And although I was only beginning, I knew I was going to make nothing but teaware. I have no other source of livelihood. I only do this and develop in this direction. "

pu-erh tea storage conditions article header

July 2, 2021

On storage of pu-erh tea

Storage conditions have a big impact on how tea changes over time. Especially when talking about old or semi-old pu-erh teas. Because the longer the storage time, the bigger it's influence on taste, and the more apparent the differences become. In this article, we review the three main styles of storage commonly found for aging pu-erh tea: traditional storage, wet storage and dry storage.