Dawan, Chawan, Chassabal
Thursday, November 3, 2011

An Autumnal Chawan

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It's early November, the leaves have turned to amazing tints and shades of red, yellow, orange and gold and the winds of autumn are beg...
2 comments:
Saturday, March 26, 2011

Tranquility: Another Taste

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Please Read Previous Post First Min Young Ki “I don’t get it.  This is just a common bowl.  I can find lots of b...
5 comments:
Wednesday, March 23, 2011

Tranquility

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  Min Young Ki Sometimes it is the simplest things that make the most lasting impressions.  Grace does not go unnoticed, a gent...
3 comments:
Saturday, March 12, 2011

The Effect of the Sendai Earthquake and Tsunami on Ceramics in Japan

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This post is dedicated to the victims of the Sendai earthquake and Tsunami.  It is without images but does contain links to many...
6 comments:
Sunday, November 21, 2010

The "Powdery Matsudaira" Revisited

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(Click on Images to enlarge.  Use back arrow to return to post.) I am sure that you are wondering why I would 'revisit' a cha...
5 comments:
Friday, May 28, 2010

Han Dynasty Tea Bowl

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May 16 th was the night of the Lotus Lantern Festival in Seoul so we planned our stay so that we would be in Seoul that night to enjoy i...
Friday, April 16, 2010

Red Shino Chawan T 575

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Red Shino T 575  5.25” x 2.5”   13.3 cm x 6.4 cm When I created this blog, my intent was to look at chawan by other artists but f...
2 comments:
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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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