While traveling in Europe this summer, we visited the studios of two talented and committed teaware artists in Styria, Austria.
First stop was Eva Meyer in Hartberg. Eva lives and work in an old farmhouse that has been beautifully renovated to accommodate her family and her work. Among roman relics, an ancient quarry and the most amazing forest, Eva makes perfect Chawans, like the one pictured above, in white porcelain, which would show cracking as you use it for tea.
later we stopped by Selma Etateri's gallery and studio in Graz, right in the center of the artsy section of town, next to Kunsthalle. Selma's magically light teacups and bowls are hand-finished with 24 Karat gold, the one above is one of a set of three.
Please come visit our Brooklyn shop to see more of their work!
Nakkai-san, our friend and farmer who started his organic practice more than 20 years ago, working hard finishing the Akachan-bancha at his factory (winter version of the Houji-cha), the leaves are harvested after the winter snows from the gentle mountain slopes of beautiful Wazuka.
This tea that we love and bring to our shop every season is known for the low caffeine content, the chocolate aroma and complex flavor. In Japan Houji-cha (or Akanchan-bancha) is drunk after meals to ease digestion.
Nakkai-san is the sole worker at his small factory, he gets help from neighbors and friends when the harvest time is up, otherwise, he mindfully works on his amazing teas: matcha, genmaicha, houji-cha and akachan-bancha.
Yi Wu tea is not the aggressive type, it's sweet but not weak.
Its stregth is in the feeling, it has great "chaqi" and solid "kongan".
This sample paragraph shows two of commonly used terms among tea enthusiasts, see bellow a short-list of the most used ones.
Chaqi: effects on the body, such as tingling in spine.
Kougan: mouth feeling
Huigan: sweetness in the throat after the bitterness, cooldness.
Chazui: euphoria known as tea drunk