Besides being a serving tray and contributing to the aesthetics of the tea ritual, this tea boat is a ceramic container to catch the water. Depending on the infusion technique used, you can dispose of the water used to heat your equipment as well as your rinse water. The water is drained by pouring through the hole on the top corner of the tea boat.
Three weeks before hand harvesting, shade structures which filter out up to 90% of sunlight are placed over the tea to develop what is commonly called in Japan "the taste of the shadows. The result is a tea weak in tannins, highly complex and aromatic.
Yoshiki Murata is an extremely dynamic potter, still very driven by his exploration of firing, clays and minerals, even after more than 30 years of work.
This loose tea composed of whole leaves and delicate golden buds was dry aged in Hong Kong by Mr. Chan.
Marked by the famous 7542 seal, this Sheng Pu er cake sourced from Taiwan where it has been patiently preserved.
Here is a loose leaf Pu er from the Menghai region which has since aged under dry storage in Hong Kong.
This cake was produced according to one of the most popular recipes in the world of aged teas, and since the creation of this assemblage of medium grade leaves (4) in 1975 by the Menghai factory (2), enthusiasts have not ceased rejoicing.
Produced by the Lahu of Xishuangbanna, one of the ethnic groups of Yunnan, this aged tea is composed of leaves from 1,000 year old wild trees.
Here is a great production not to be missed, originating in the Wuyi Mountains national park, one of the best terroirs for tea production due to the quality of its volcanic soils and its most favorable warm and humid microclimate.
The Taiwanese potter Lin Jianhong from Luku in Taiwan, refined his study of ceramic art with the great masters of Japan.
For the die-hard tea fan, here is a complete set specifically designed to be carried around.