Dawan, Chawan, Chassabal
Tuesday, September 25, 2012

The World of Korean Ceramics - Available Book

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This is a very quick post on the availability of the book The World of Korean Ceramics .   I recently was able to make ar...
2 comments:
Saturday, February 18, 2012

An Older Korean Buncheong Chawan

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We have had very little snow in our area this winter and what snow we did have has not been big and fluffy while bending the branc...
5 comments:
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:
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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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