Dawan, Chawan, Chassabal
Friday, March 19, 2010

Celadon Tea Bowls: A Simple Bowl

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It is one of history’s incongruities that what have become the greatest teabowls in history, like the Kizaemon Ido and the “P...
10 comments:
Saturday, February 13, 2010

Comments From a New Potter

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-->    One of Korea's most respected Tea bowl master's, Chan Han Bong, is seen here forming a Tea bowl. He does...
10 comments:
Tuesday, February 9, 2010

The “Powdery” Matsudaira at the Hatakeyama

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Many Tea ware experts and Tea connoisseurs consider the “Powdery” Matsudaira to be one of the most important chawan in the world.  A d...
4 comments:
Monday, February 1, 2010

The Choson Potter's Studio and Kiln

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  To begin to understand what went into the creation of the Korean rice bowl, that became Japan’s most desired tea bowl we have to loo...
2 comments:
Wednesday, January 27, 2010

The “Kizaemon Ido”

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The “Kizaemon Ido”    Perhaps the most famous chawan is known as the “Kizaemon Ido” chawan. This bowl first made...
18 comments:
Monday, January 25, 2010

Introduction

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An Interior and Exterior Journey    I begin this blog knowing I have a profound lack of understanding and knowledge on the subject of T...
1 comment:
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About Me

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Cho Hak
I am a Korean American potter and retired professor. I worked principally with Kenneth Beittel, Hamada Shoji, Manji Inouie and worked in Icheon, Korea. I’ve been a potter for many years and fire mostly in gas and wood. Occasionally, I fire anagama with Ken Shenstone. Mary, my wife joins me in this work. For nearly 40 years, I have also been interested in Korean tea, about 10 years ago I decided to try to promote Korean tea and Korean tea ware. That was when Morning Crane Tea was born. Why have I not mentioned the long interest in Korean tea here before. I consider myself to still be a beginner. At the same time, I know many others who consider themselves experts on Korean Tea having studied it a few months or a year or even after one trip to Korea to view their tea fields or a few conversations with several Korean tea people. If they are experts and I am not, why do I find so many errors in their work? In another ten years I may no longer say I am a beginner, but until then this is what you have.
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