tag:blogger.com,1999:blog-40756829919425231262024-03-06T12:01:27.249-08:00Morning Crane TeaPresenting Tea Ware Artists and TeaCho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4075682991942523126.post-31068183342662297352018-03-24T15:39:00.000-07:002019-11-07T14:06:59.203-08:00TeaBuy Korea: Advancing the Experience<div style="text-align: center;">
<span style="font-size: large;">Welcome to Morning Crane Tea and to TeaBuy Korea.</span></div>
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<span style="font-size: large;">For
the last 12 years we at Morning Crane Tea have been providing the
opportunity for our clients internationally to access high quality
Korean teas through special events that we now call TeaBuys. We may have a
TeaBuy taking place now and if so you can find it by clicking this link to our
<b>new blog </b>TeaBuy Korea. Our goal is to advance the experience of obtaining tea through Morning Crane Tea by creating the new blog TeaBuy Korea. There you will find a short statement
about the tea producing experience in Korea and a list of our 2019
offerings. Eventually most of our opportunities to access tea through
Morning Crane Tea will be found there. </span></div>
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<span style="font-size: large;"><a href="http://teabuykorea.blogspot.com/" target="_blank">Chick Here to go to TeaBuy Korea</a></span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-72141584107306199862014-11-21T20:36:00.002-08:002014-11-23T11:03:21.304-08:00Notes on Jeong Jae Yeun Hwang-Cha and Yejeon Blahyocha by "el muCHAcholo"<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I was in the process of writing another post on the Korean tea term 'balhyocha' when I received the following descriptions of two of the balhyochas we offer. We at Morning Crane Tea try to source Korea's best teas, as these notes suggest we are not an on-line tea shop. However, we do have a few teas in stock includig almost always Jeong Jae Yeun's hwangcha and can source other teas by group buys that we believe are worth waiting for. Essentially, Morning Crane Tea is an Educational Korean Tea Adventure. We hope you will join us. AKJP</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Jeong Jae Yeun (L) </span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Kim Yu Ja and her son Jeon Ju Hyun of Yejeon Tea (R)</span></div>
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<span style="color: #f6b26b;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Notes on Jeong Jae Yeun Hwang-Cha and Yejeon Blahyocha<br />by "el muCHAcholo" November 21, 2014</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I make no claims of the notes below being definitive. I just drink a lot of tea within a relatively narrow repertoire (Formosa kaoshan, baked TGY, Phoenix, and Wuyi oolongs; longjing, houkui, and Japanese greens; and mostly shou Puerhs.) I was introduced to commercial Korean green tea about a year ago with a small undated bag acquired from a friend in a tea trade. Since then, I’ve made contact with Morning Crane and have begun to learn of the delights of Korean artisan teas. The notes below are a journalistic description, not a connoisseur’s evaluation. My comments about Korean tea styles and production are based on conversations with Arthur Park, reading his blog posts, and Internet research over the last two months. I would be happy to have any errors or omissions addressed by persons who are better informed.<br />The question "What are balyocha and hwangcha? Green, white, yellow, oolong, red, or black?" is fraught with the impossibility of classifying Korean teas on the basis of the six traditional Chinese tea categories. It’s like asking “What kind of fish is a sparrow?” Also, any "folk" product that is indigenous to a national region will tend to have many (at times seemingly conflicting) names, because languages were not standardized across entire national territories until relatively recently.<br />As I understand it, "balhyocha" is the Korean term for oxidized tea made in a unique process that corresponds to Korea's culture, terrain, climate, and architecture (traditional heated floors are integral to the teas’ traditional method of production). Korean "hwangcha" is similar in name to Chinese yellow tea, but this is a linguistic coincidence. “Hwangcha” in Korea seems to be generally used for balhyocha with a lessor degree of oxidation.<br />Having no experience with balhyocha (or with Chinese hongcha, commonly called “black tea” outside of Asia, whose aroma is somewhat similar to balhyocha), I took a leap and treated both the Jeong Jae Yeun Hwang-Cha and the Yejeon Balhyocha like the teas I am familiar with that they most appear to resemble: Fenghuang dancong and Wuyi yancha oolongs. Unlike those oolongs, the Korean teas did not require rinsing.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Jeong Jae Yeun "Halmonie Hwangcha" </span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;"><b>Jeong Je Yeun -- Jiri Mountain Hwang-Cha</b></span><br /><span style="color: #f6b26b;">Dry Tea:</span> The dry tea is delicate, hairlike, crinkly. Looks like Phoenix or Wuyi in miniature. Smells of sweet grains and ripe fruit. Crumbles cleanly when pinched between fingertips.<br /><span style="color: #f6b26b;">Brewing Vessel:</span> A 110cc thin white porcelain gaiwan corresponds to the very nice teacup Arthur included in the order. <br /><span style="color: #f6b26b;">Quantity:</span> Weighed out 6 grams of the hwangcha, a ratio of about 2 grams of tea for each ounce of water per infusion.<br /><span style="color: #f6b26b;">Warming:</span> Heated the gaiwan and cup with 195 F (95 C) water. Discarded water after a minute.</span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">Warmed Aroma:</span></span></span> Put tea in warmed gaiwan, covered it, shook it gently, waited, smelled. Aroma of heated tea is Darjeeling-like with a tart/sweet/green-ness.<br /><span style="color: #f6b26b;">First Infusion:</span> I avoided pouring hot water directly on the delicate leaves; instead poured hot water around the edge of the gaiwan and a golden red-amber liquid appeared almost immediately. Quickly poured through strainer into warmed cup.<br />The first infusion was about 10-15 seconds (more or less standard for oolong in this gungfu style of brewing) but used color as guide (pouring out the liquor before the red-gold amber becomes red-brown).<br /><span style="color: #f6b26b;">Aroma: </span>"Darjeeling-like" but not cloying or heavy. The aroma evolves with no sudden changes. Lightly sweet ripe fruit in the silky smooth mouth. No "corners" or "bumps." Constantly-evolving taste with a gentle dryness as an "anchor" amid whirling impressions.<br /><span style="color: #f6b26b;">Second Infusion:</span> (again, using color as a guide) about 20 seconds.<br />"Darjeeling" notes 'blossom" as an undercurrent of strong orchid green tea emerges, contrasting and complementing the sweetness of the initial impression.<br /><span style="color: #f6b26b;">Third Infusion:</span> About 30 seconds; color is my actual guide throughout. The Darjeeling aspect continues "widening" (not weakening as much as it is softening) while the "green" underneath becomes dominant.<br /><span style="color: #f6b26b;">Subsequent Infusions:</span> "Green" becomes the main feature, growing more rounded with each new cup. Lost track of the number of infusions. Got at least ten --- probably more since my discarded water vessel had only 6-8 ounces of water in it out of the 50 ounces of water in my 1.5 liter insulated carafe. Only about an ounce of water in the bottom of the tea tray.<br /><span style="color: #f6b26b;">Spent Tea:</span> Red-green/brown-yellow. There is a small amount of small fragments of the delicate leaves at the bottom of the gaiwan (a reason for the quick, but full, initial infusions). The many stems might seem odd to some, but persons familiar with high-grade Formosa oolong will appreciate the evidence of leaf-and-bud sets. There are many buds ("sprouts") with a few larger leaves amid the mostly small leaves and buds, country people don’t waste what’s good for cosmetic reasons. The intact edges of the leaves shows careful non-industrial production methods.<br /><span style="color: #f6b26b;">Comment:</span> My strongest impression was "This gets better, deeper, more complex with each infusion." It never weakened to wateriness, but persisted delivering good tea until I hit five-minute infusions and could no longer keep the water in the gaiwan warm.<br />“Orchid” green vitality rises from underneath the showy initial aromas. I liked this tea more and more with each subsequent infusion.<br /><span style="color: #f6b26b;">Price:</span> At $16 for 40 grams ($.40/gram, $11.20/oz), the seemingly extravagant 6 gram gaiwan-load cost $2.40, cheaper than a 12 oz. latte at Starbucks and it lasted for over an hour and a half of one-infusion-after-the-other drinking, a total of maybe 15 infusions. I lost count.<br /><span style="color: #f6b26b;">Over all impression:</span> On the basis of freshness, complexity, persistence, aroma, lack of astringency, texture, flawlessness, and character, the Jiri Mountain Hwangcha by Jeong Jae Yeun is at least the equal of high-grade Dayulin (oolong, which this Korean tea is not): sweet, mild, complex, flawless, long-lasting, with multiple well-balanced infusions. In fact, I got twice the infusions from this hwangcha than I'd expect from that most prized of Formosa oolongs.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Kim Yu Ja and her son Jeon Ju Hyun of Yejeon Tea</span></div>
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><b><span style="color: #f6b26b;">Yejeon Balhyocha</span></b><span style="color: #f6b26b;"> </span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">Vessel:</span> 110cc thin-walled white porcelain gaiwan.<br />Dry Tea: 6 grams. the tea is black, delicate, finely-rolled though wavy, hairlike. Strong Darjeeling-type scent in the bag.<br /><span style="color: #f6b26b;">Water Temp: </span>195f. (about 90C).<br /><span style="color: #f6b26b;">Warmed Aroma:</span> Warmed gaiwan, put in tea, covered, gentle shake, wait. Fermenting sweet red grapes, thick and sharp. Bracing. Shiso-like, but with sugared camphor.<br /><span style="color: #f6b26b;">First Infusion:</span> 10-15 seconds. Just enough time to pour in the water, poke at the wet tea once or twice with the gaiwan lid, cover it, open the top a bit, and pour it out. Huge vibrant “Darjeeling” nose in the gaiwan that "sharpens" into a shiso-like focus. It's like all of ripe stone fruit rolled into one, but with the mouth-watering tartness of green plums in the finish. And that's just the nose. The mouth was entirely unknown territory: huge stone fruit becoming essence of spice. There is a marked contrast between the nose and the mouth: a tea friend drinking this with me commented, “If the mouth were the same as the nose, the tea would be too overwhelming.”<br /><span style="color: #f6b26b;">Comment:</span> This may be considered an abuse of Korean tea, but I'm just trying to get the most out of this tea under the same conditions I use with a new oolong: 110cc gaiwan, 6 grams of tea, water temperature as is best for the particular tea. Very short infusions: gungfu tea. Basically, I treated this tea as I would a good Wuyi Yancha (or a Fenghuang dancong), except that I gave the balyocha no preliminary rinse. Interestingly, there was virtually none of the bubbly foam (saponins) that one must skim from Wuyi and Phoenix to avoid excess bitterness.<br /><span style="color: #f6b26b;">Second Infusion:</span> About 20 seconds, a hugely pleasing spicy mouth, but it seemed that many individual notes were "blurred" (15 seconds would’ve been better). A pleasant "metallic" but herbaceous quality rose from under the spicy ripe fruit. It was reminiscent of the "stone/mineral" quality of yancha.<br /><span style="color: #f6b26b;">Third and Subsequent Infusions:</span> 20-30 seconds seemed right, going by color. After 6-8 infusions, times got longer, but increasing in perhaps 5-10 second increments. This is a very generous tea!<br /><span style="color: #f6b26b;">Comment:</span> Rather than attempt to describe this tea in detail (a task better left to those more familiar with fully-oxidized teas than me, the semi-oxidized oolong nut), I didn't time the brewing beyond the 3rd or 4th infusion, preferring to use the liquor's color as a guide. The color is a brilliant deep reddish-copper hue, similar to the jewel-like liquor ruby/amber of a good shou Puerh. The “persistent generosity” of the tea is also similar to a good Puerh, though the tea is of a very different character entirely.<br /><span style="color: #f6b26b;">Comment:</span> Around the 6th or 7th infusion, the aroma in the gaiwan matured into a essence of seacoast wild flowers and fresh kelp that had me thinking of florid tidal pools. This (with an undercurrent of shiso) was accompanied by a growing umami that persisted as the liquor offered "the taste of no taste" until I used up the entire 1.5 liter carafe.<br />The tea gave up perhaps 15 infusions, but the brew-time had lengthened in tiny increments: later infusions were well under five minutes. Like the Jeon Jae Yeun Hwang-Cha, this tea didn’t weaken after many infusions, it softened. Unlike oolong, these teas didn’t reach an “unbrewable” stage after which they were insipid and watery. Instead, they continued producing a well-balanced — if more subtle — liquor.<br /><span style="color: #f6b26b;">Price: </span>The dry tea appeared to be even more “tippy” than the Jeong Jae Yeun Hwang-Cha, with few stems or larger leaves. At $20 for 40 grams ($.50/g, $14/oz troy), this tea is slightly more expensive than the hwangcha, a fact that is reflected in more “select” tips and small leaves. It’s important to note that grade and quality are not synonymous; “grade” is about conformation to a physical standard while “quality” is about the experience in the cup. Both of these teas are superb; their virtues (and lack of flaws) are at least equal to better-known (though of course very different) teas that cost twice the price.<br /><span style="color: #f6b26b;">Overall:</span> I wish that Arthur had a teashop so that these teas would be readily available. But, since he doesn’t, we get the trade-off of re-experiencing what life was like before the infantile impulse for immediate gratification took the world by storm with the arrival of Internet shopping. After the fireworks-in-the-cup described above, I have to deal with the fact that there are only about a half-dozen similarly portioned servings in each of the 40 gram packages; future brewings will be more temperate with only one gram of tea per ounce and longer infusion times. </span></span><br />
<span style="color: #e69138;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> A Very Quick Note on These Tea Producers </span></span></span><br />
<span style="color: #e69138;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">from Morning Crane Tea:</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">When we spoke with </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Jeon Ju Hyun of Yejeon Tea</span> we asked him how he became interested in tea. His answer was, "From my grandmother." His mother also learned from her mother and generation after generation continues to produce excellent teas. Yejeon tea is truly a "stand out of the crowd" tea company. With the deserved reputation of being one of the best in Hwaegae Valley. The 'holy valley' for Korean teas. These are large bush organically grown leaves found almost wild in the mountains near their home and production facility. </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Jeong Jae Yeun is the essence of that grandmother. That is why we have given her the name 'Halmonie Hwangcha' or 'Grandmother Hwangcha'. She dedicates her entire production to hwangcha. </span></span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Jeong Jae Yeun does not live in Hwagae Valley but does live in Jeri Mountain</span></span></span> the 'holy mountain' for Korean teas. These leaves are from older semi wild organically grown bushes picked and processed by hand. Her tea is a favorite tea of the monks that live nearby. We learned of her tea from someone who was told of this tea by one of the monks. We think this tea is superb and that is why we keep it in stock for quicker delivery to you. </span> </span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Thanks to "el MuCHAcholo" for writing his though anonymous very insightful impressions of these teas.</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us if you would like to try them or learn more about Korean teas. Also like us on <a href="https://www.facebook.com/MorningCraneTea?ref=hl" target="_blank">Facebook</a>. </span></span><span style="font-size: large;"> </span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com1tag:blogger.com,1999:blog-4075682991942523126.post-90379758718800956032014-11-08T20:21:00.000-08:002019-11-08T12:45:26.059-08:00The 30th Anniversary of the Opening of the Berlin Wall<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Updated November 8, 2019</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is a genuine piece of the Berlin wall.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Painted on one side with graffiti, that perhaps protested the wall’s existence, this piece of the wall continues to remind me of the strength of the will of a people to be free. This piece of concrete is the most dense piece of concrete I have ever touched. Do you remember <a href="http://news.yahoo.com/video/25th-anniversary-fall-berlin-wall-200854294.html" target="_blank">the effort it took</a> to tear down that wall?<br />Do you remember why that wall went up? <a href="http://www.history.com/topics/cold-war/berlin-wall/videos" target="_blank">(click here)</a><br /><br />You may be wondering why a tea blog that focuses on Korean tea and tea ware would even consider writing a post on the 30th anniversary of the opening of the Berlin Wall. <br />I personally visited both East and West Berlin as a student before the wall went up. The Berlin Wall has always intrigued me. It symbolized the great political divide within one country. Its destruction personifies both freedom and unification. <br />The Berlin Wall was opened by the WILL OF THE PEOPLE. Its collapse also signaled the end of the Soviet Bloc and their control of Eastern Europe. The collapse of the Berlin Wall began a process equal in scale to the collapse of the Roman Empire.<br />Interestingly, the opening of the wall was triggered by a mistake. The Politburo member Guenther Schabowski was speaking on TV and in error said permits would be issued for East Berlin citizens to visit West Berlin. He should have said something like, “permits to selected East Berlin citizens would be issued”. When Schabowski was asked when this would happen he answered, ”immediately”. Guenther Schabowski was a member of the ruling Socialist Unity Party in East Germany who helped force East German leader Erich Honecker from power a month earlier because of mounting public pressure across the Soviet Bloc for reforms.<br />Harald Jaeger, an East German lieutenant colonel in charge of passport control at Bornholmer Street, saw this announcement and wondered why he had not been told of this policy change so he called his superiors who told him it was wrong and not to open the gate. But when lieutenant colonel Jaeger arrived at his post at the gate a number of East Berlin citizens were waiting to go through the gate to go to West Berlin. That number continued to grow and grow until there were thousands (He estimates that more than 20,000 East Berliners on foot and by car crossed into the West at Bornholmer Street. Some curious West Berliners even entered the east.)<br />Essentially to prevent people getting hurt lieutenant colonel Harald Jaeger defied his superiors' orders and let thousands of East Berliners pour across his checkpoint into the West. Of this act today he will answer "I didn't open the wall. The people who stood here, they did it.” <a href="https://www.youtube.com/watch?v=3bN9ZRj3NBs" target="_blank">This video</a> from Tymachos shows what lieutenant colonel Harald Jaeger was facing that night. This <a href="http://www.npr.org/blogs/parallels/2014/11/06/361785478/the-man-who-disobeyed-his-boss-and-opened-the-berlin-wall" target="_blank">link</a> is to the rest of the story.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">An interesting story is that David Hasselhoff is a rock star in Germany in part because of the Berlin Wall. Here is the <a href="https://www.npr.org/2019/11/08/777155039/david-hasselhoff-is-still-big-in-germany-30-years-after-his-berlin-wall-show" target="_blank">link</a> to that story. <br />It is too easy to say North and South Korea share a similar divide and point out possible hopes for unification in Korea. It is too easy to even contemplate a similar think happening in Korea. In addition it is too easy to point out the failure of a wall between the USA and Mexico by the current US administration and the abhorrent treatment of people simply seeking asylum. Too many things are different and I don’t want to make this a political post more than it already is. While I have not been to Germany since that pre-Berlin Wall visit, I have friends in Germany and a few tea customers.<br />Thank you Germany for showing the world even a great wall and the Soviet Bloc cannot deter the WILL OF THE PEOPLE to be free. The world should not forget this historic day.<br />For those who want to see more videos on the collapse of the Berlin Wall, here is another link on the <a href="http://www.history.com/topics/cold-war/berlin-wall" target="_blank">History Channel</a>.</span></span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com1tag:blogger.com,1999:blog-4075682991942523126.post-59183456677114650282014-10-21T19:19:00.000-07:002014-10-22T12:27:40.692-07:00The Norwegian Cup: John Skognes<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I know the title of this post sounds like the award from some international sailing event or golf tournament, but it really is the title I have given to some remarkable Norwegian teacups.<br />I also know you come to Morning Crane Tea for Korean Tea and Teaware but just like the old hymn, “A Song of Peace” says,</span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">My</span><span style="font-size: large;"><span style="font-size: large;"> country's skies are bluer than the ocean,</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">and </span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">sunlight beams on cloverleaf and pine;</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">but</span></span></span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> other lands have sunlight too, and clover,</span> </span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span> </span></span><span style="font-size: large;">and skies are everywhere as blue as mine.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">There are just a few non Korean ceramic artists that I will introduce here at Morning Crane Tea. Each brings to us what I believe to be truly exceptional examples of the type of work they produce. In this case, I’d like to introduce some extraordinary tea cups by the internationally respected Norwegian potter John Skognes.</span></span> </div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">An aside: With nokcha (green tea) I truly enjoy the small traditional teapot, 3 teacups and a cooling vessel. They connect me in a near ceremonial way to the freshness of the tea and its vitality. Those nokcha moments are memorable.<br />However, anytime the temperature goes below 50˚F or 10˚C I reach for my Norwegian cup and and a bag of Korean balhyocha (oxidized tea) and approach Tea another way. The Norwegian cup will accept the entire teapot’s infused contents, possibly two, and allows me to sit for a longer time relaxed by the fire slowly sipping my tea. It both warms my hands and heart. The drinking of nokcha and balhyocha in these respective ways both bring meditative moments but different in feel and style.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVPnRCBBfyqHgKrIlgvsKoAqV5So_5lfJ9obI4tu09rix8Fvn4js1Jn2s-KAlXk00yAYuBDKTTUXRvdBS5EOHDz62DXjcgF6jsXJOBC16ZuoMGusubRqwR4nwrmvPI1vCoRmidO7Mm-A4/s1600/John+Skognes+Photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVPnRCBBfyqHgKrIlgvsKoAqV5So_5lfJ9obI4tu09rix8Fvn4js1Jn2s-KAlXk00yAYuBDKTTUXRvdBS5EOHDz62DXjcgF6jsXJOBC16ZuoMGusubRqwR4nwrmvPI1vCoRmidO7Mm-A4/s1600/John+Skognes+Photo.jpg" height="640" width="636" /></a></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">This is John Skognes, a master potter and as a gifted guitarist and singer is, in my mind at least, also Norway’s Willie Nelson. (working on a video to upload here)</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">John is truly one of Norway’s master potters. He has been salt firing with wood for more than 30 years and has mastered the craft.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">For those of you unfamiliar with salt firing, it is a process developed originally in Germany and interestingly also in Korea in which rock salt crystals are introduced into the hot kiln. Sodium from the salt crystals reacts with the silica in the clay body to form a glassy coating of sodium silicate. The colors change because of various minerals in the clay body and fly ash from the wood that is in itself also a <a href="http://dawan-chawan-chassabal.blogspot.com/2010/05/han-dynasty-tea-bowl.html" target="_blank">glaze</a>. The process is simple and at the same time also very complex. Imagine all the variables of clay, wood type, quantity and type of salt, placement in the kiln combined with the fluctuation of temperature and condition throughout the kiln. Of this process John simply says, <i>"I have been doing salt glaze for thirty years, it suits my temperament and I find that it goes especially well with shapes made on the wheel. . . and the very fact that it is such a simple technique makes it so difficult."</i> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">His cups and chawan receive both great praise and great price in Europe. Because John and I have been friends for some time he has agreed to offer some of his cups through Morning Crane Tea. <br />Let’s look at a few of his cups.</span></span></div>
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<span style="color: #990000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm6Ai9_n26qyqusMAKk2f8uQjwKbw_p4nsbGHtsqqfTH5cjCJfvddM_ybmigIg4uGWSuvIk9fHgx4plRv98QOVHdFdOSmYx7xDMMLxyms-L2SXW7subqGiecc_If_p0Vna3GTOPt4mpjJ/s1600/aAB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm6Ai9_n26qyqusMAKk2f8uQjwKbw_p4nsbGHtsqqfTH5cjCJfvddM_ybmigIg4uGWSuvIk9fHgx4plRv98QOVHdFdOSmYx7xDMMLxyms-L2SXW7subqGiecc_If_p0Vna3GTOPt4mpjJ/s1600/aAB.jpg" height="324" width="640" /></a></span></div>
<span style="color: #b45f06;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">click images to enlarge</span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #b45f06;">A:</span> Dark clay. Stamped star pattern. Wood fired salt glaze. 9 x 12 cm or 3.54 X 4.72 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #b45f06;">B:</span> Dark, high alumina clay with chips of feldspar. Iron glaze, china clay slip inside. Very hard fire. 11 x 11 cm or 4.33 X 4.33 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">C:</span> Dark clay. Rope pattern. China clay slip, iron glaze inside. Fired inside saggar. 8 x 10.5 cm or 3.15 X 4.13 in.<br /><span style="color: #f6b26b;">D:</span> Dark clay. Thin china clay slip all over. 9.5 x 12 cm or 3.74 X 4.72 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">E:</span> White clay. Stamped wave pattern. China clay slip all over. Fired inside saggar filled with grass. 9.2 x 12 cm or 3.62 X 4.72 in.<br /><span style="color: #f6b26b;">F:</span> Dark clay. Stamped pattern. Iron glaze all over. 8 x 12.5 cm or 3.15 X 4.92 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">G:</span> White clay. Rope pattern. China clay slip all over. 8.7 x 11.3 cm or 3.42 X 4.44 in.<br /><span style="color: #f6b26b;">H:</span> Dark clay. Stamped wave pattern. China clay slip all over. 8 x 12.3 cm or 3.15 X 4.84 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">I:</span> Dark clay. Partly hidden wave pattern. Silky touch. Very hard fire. 8.5 x 12 cm or 3.34 X 4.72 in.<br /><span style="color: #f6b26b;">J:</span> Buff clay. Scratched and stamped. Low fire. 9.3 x 10.5 cm or 3.66 X 4.13 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">K:</span> Dark, high alumina clay with chips of feldspar. Wax resist. China clay slip. 10.5 x 11.5 cm or 4.13 X 4.52 in.<br /><span style="color: #f6b26b;">M:</span> Dark clay. Stamped pattern. Iron glaze all over. 9.7 x 13 cm or 3.81 X 5.11 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">L:</span> Chawan: Dark clay. Rope pattern, trailed white slip. Fell into fire box during firing. 8.5 x 15.5 cm or 3.34 X 6.10 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">N:</span> Buff clay. Incised. 9.3 x 11.5 cm or 3.66 X 4.52 in.<br /><span style="color: #f6b26b;">O:</span> Dark clay. Stamped wave pattern. 9.3 x 11.5 cm or 3.66 X 4.52 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">P:</span> Dark clay. Partly hidden wave pattern. Very hard fire. 9.5 x 11.5 cm or 3.74 X 4.52 in.<br /><span style="color: #f6b26b;">R:</span> Dark, high alumina clay with chips of feldspar. Beaten pattern. Low fire. 9.7 x 11.5 cm or 3.81 X 4.52 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #f6b26b;">Q:</span> Chawan: Dark clay. Rope pattern. Five running drops of white slip inside and outside. 8.5 x 15 cm or 3.34 X 5.90 in.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">I personally use my Norwegian cup primarily for infused balhyochas but their size and form makes them suitable for any tea including whipped matcha. They are priced like a low to moderately priced chawan at $195.00 USD a cost that is far less than the price in European galleries. <br />Each of John’s Norwegian cups has its own personality, no two are alike and like a chawan each brings to the participant a unique contemplative peaceful moment. What more can we ask of a cup?</span></span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com1tag:blogger.com,1999:blog-4075682991942523126.post-7332815331386557352014-01-14T11:53:00.000-08:002015-02-13T09:41:33.372-08:00The Kettles of Kim Jong Hun: Teaware Artist<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Sometimes, not often, you discover the work of an artist that you just have to meet. Such is the case with Kim Jong Hun from Yeoju. On Tea Tour Korea 2011 we took the group to meet one of our favorite ceramic artists the renowned porcelain carver Jeon Seong-Keun. Jeon's porcelain work is astounding and we will feature one of his teapots here on our next post. But for now I want to tell you the story of how we met Kim Jong Hun. Afterwards, think you will understand why we are introducing </span><span style="font-size: large;"><span style="font-size: large;">Kim Jong Hun as a tea ware artist first.</span> </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> During the many years of researching and visiting Korean ceramic artists Jeon Seong-Keun has become a good friend. When we visit him he always wants to take us somewhere special or be with us when we visit one of our usual stops. </span><span style="font-size: large;">Seong-Keun</span><span style="font-size: large;"> came with the tea tour group when we visited the Yeoju World Ceramic Exposition Foundation (WOCEF) complexes. Instead of going straight to the museum area, that has wonderful year round exhibits, </span><span style="font-size: large;">Seong-Keun led us</span><span style="font-size: large;"> to the Yeoju Ceramic Retail Shop where local ceramic artists have work on display. Immediately we saw some great water kettles. Frank Benjowski who owns what may be one of the finest Tea Shops in the world or at least in Berlin, Germany. Immediately called me over to look at them.</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"> Kim Jong Hun's Kettles</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> "These are wonderful kettles. Please try to find the artist. I want to buy them." Frank said. Of course Frank wanted them for his shop and didn't want to pay the retail price. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I like a challenge and the chance to meet another good teaware artist always intrigues me. But we were not staying in Korea after the tea tour so the chance to meet the tea kettle artist, Mr. Kim, would have to wait and with it </span><span style="font-size: large;">the </span><span style="font-size: large;">possible loss of these specific kettles if they were sold.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> In August 2011, we returned to Korea to host the group of ceramic artists, who had been selected from around the world, to participate in the International Gangjin Celadon Festival. As part of that tour we also visited our friend the porcelain carver </span><span style="font-size: large;">Jeon Seong-Keun</span><span style="font-size: large;"> but our time in Yeoju where he lives was so short we didn't have time to also search out Kim Jong Hun. We made arrangements with Mr. Jeon and his wife to return to Yeoju after the tour so that we could make that connection.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Traveling to Yeoju or anywhere in Korea by bus is always inexpensive and usually as quick as driving. The trip to Yeoju should only take a couple of hours. This one took 4 hours as there had been a major accident closing the freeway that diverted us to the back roads. I had worked and lived with the potter Lee Jun Hee in Icheon, the city next to Yeoju, years earlier and this 'back roads' trip brought memories of the trips I took from Seoul to his studio so many years ago. Both Icheon and Yeoju are "potter's" villages and two of the cities that host the World Ceramic Exposition every other year as mentioned above. Incidentally, we are already accepting applications now for a "World Ceramic Exposition Tour" to Korea to take place during their famous exposition. That is next year - Oct 2015 (unless they change the month). We are looking for 12+ participants (no more than 16) at non-profit prices for a 9-15 day ceramics tour. <a href="mailto:morningearth@sbcglobal.net" target="_blank">Contact us</a> if you are interested. But I digress - my apologies. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> We finally arrived in Yeoju where we were met by </span><span style="font-size: large;">Jeon Seong-Keun and his wife Choi To-Me </span><span style="font-size: large;">and taken by car to meet Kim Jong Hun.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViEB-lz_7NcMDcBShs6WzpCC1zXy7dISJlrM-d9r58isaq2x9ery9t9xlbG4gibr3syQthI2N8qM9m8Q1Ll-DUdNUDj84DljHyrTDRco35yW6ULAxR3b_BR7BlZGFUeLjBYM9jYpFqMR4/s1600/IMG_0017+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViEB-lz_7NcMDcBShs6WzpCC1zXy7dISJlrM-d9r58isaq2x9ery9t9xlbG4gibr3syQthI2N8qM9m8Q1Ll-DUdNUDj84DljHyrTDRco35yW6ULAxR3b_BR7BlZGFUeLjBYM9jYpFqMR4/s400/IMG_0017+copy.jpg" height="163" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Kim Jong Hun lives with his wife Moon Ji Young in a traditional Korean home off the beaten path. Their studio is on the left. Moon Ji Young is nationally known for her beautiful and very Korean ceramic dinnerware.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"> Moon Ji Young</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Because she does very little teaware, we will post on the work of Moon Ji Young at another time and on a different blog. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us if you are interested in her beautiful work. Note that Korean wives maintain their family name as in the example of Choi To Me, the wife of Jeon Seong Keun and Moon Ji Young, the wife of Kim Jong Hun. Note also that there are many fine female teaware artists in Korea and we will be posting on some of them as this blog develops.</span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"> We had little idea what to expect when we visited Kim Jong Hun and Moon Ji Young. We knew he fired with wood, achieving some great surfaces, but having only seen a few pieces we couldn't guess the range of his work. </span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Two Kim Jong Hun Kettles</span> </span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">These are the kettles we found at the shop but when we arrived, he had just received a call that some of his teaware had been sold that day so he had no idea if these tea kettles were still available. (It took us nearly a month of emails and calls after returning home to finally learn that they were.) Let's look a little closer at his work. </span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"> The main feature of the lid is a very unusual knob. It is loose and held in place by an internal support. The lid itself fired separate from the kettle simply has a flange protruding into the vessel.</span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Much of not most of the teaware produced in Korea is fired at between 1200˚C and 1250˚C. That's approximately between pyrometric cones 5 and 8 or low by USA standards. These kettles have considerable natural ash melting so one can presume that these kettles were fired somewhat higher since most wood ash doesn't melt much before cone 9 or 10. </span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2PBwlzIlTcyP0q1xWMvmkAwNM95zlPBuLr5e_4CQ7ZT33hcpApQgjuW5ml9Zo0E1QLbJX9Rv27Ha8S1RKjF15Q0_S88U890NOmzzKvQlsJ2cXwQ2DWQnMcMpyWaolcTu5jVjTapSrZL7/s1600/Kettle+Handle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2PBwlzIlTcyP0q1xWMvmkAwNM95zlPBuLr5e_4CQ7ZT33hcpApQgjuW5ml9Zo0E1QLbJX9Rv27Ha8S1RKjF15Q0_S88U890NOmzzKvQlsJ2cXwQ2DWQnMcMpyWaolcTu5jVjTapSrZL7/s400/Kettle+Handle.jpg" height="400" width="227" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">The handles of most of his kettles are made of copper tubing formed and carefully soldered into place. This is at once a beautiful, effective and unusual handle solution. The various aspects of Kim Jong Hun's water kettles make them both wonderful kettles and unique. It is no wonder that he has won top awards in Korea for them. Wait until you see his teapots and chawan. Can't wait? <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Ask</a>.</span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Interested in learning more about this artist? A longer post on him will be coming soon to our <a href="http://morningcraneteaware.blogspot.com/" target="_blank">teaware</a> blog. </span></span></span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">We are Morning Crane Tea are working to find and introduce both excellent teas and exceptional teaware artists like Kim Jong Hun and his wife Moon Ji Young to the Western world. As mentioned, I will be posting more about Kim Jong Hun on our <a href="http://morningcraneteaware.blogspot.com/" target="_blank">teaware</a> blog. Join that blog to learn when that post will be available. If you have an interest in learning more about the work of Kim Jong Hun or his wife Moon Ji Young now <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact</a><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"> us</a>.</span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">P. S. </span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">I can't leave this post that began with the porcelain carver </span></span></span><span style="font-size: large;">Jeon Seong-Keun and his help finding these artists without showing at least one of his pieces. I'll be posting on his teapots soon.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Double-Walled Bottle </span><span style="font-size: small;">Jeon Seong-Keun</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This piece is completely hand carved. Can you imagine what his teapots are like? </span></span><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"> </span></span></span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com1tag:blogger.com,1999:blog-4075682991942523126.post-17331563430149880972013-12-15T22:17:00.000-08:002015-01-22T13:33:12.137-08:00The Choson Potter's Studio and Kiln<style>@font-face {
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<span style="font-size: large;"><span style="font-family: ArialMT;">I</span></span><span style="font-size: large;"><span style="font-family: ArialMT;"> first wrote and published this post </span></span><span style="font-size: large;"><span style="font-family: ArialMT;">in</span></span><span style="font-size: large;"><span style="font-family: ArialMT;"> February 2010</span></span><span style="font-size: large;"><span style="font-family: ArialMT;">.</span></span><span style="font-family: ArialMT; font-size: 18pt;"><span style="font-size: large;"> It was posted on my <a href="http://dawan-chawan-chassabal.blogspot.com/" target="_blank">teabowl</a> blog where
I simply try to make sense of and gain a better understanding of teabowls. I’m about to introduce a Korean teabowl artist and want you
to have this background before I do so. </span></span></div>
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<span style="font-family: ArialMT; font-size: 18pt;"><span style="font-size: large;">Some. perhaps all of you may have already read this post but It
has been a while since I first posted it and I thought it was worth
repeating. </span></span></div>
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<span style="font-family: ArialMT; font-size: 18pt;"><span style="font-size: large;">There is some debate
emerging today in Korean and Japan about the bowls that became so cherished in
Japan as chawan. Historians have
long suggested that these bowls were originally Korean rice bowls. Others are now suggesting that they were Korean
chawan from the beginning. Some,
particularly the Japanese, are suggesting that the bowls were designed in Japan as
chawan and ordered to be made in Korea for export to Japan. It is a debate that is difficult to prove one way of the
other. For this article I came
down on the rice bowl side of this issue but in reality can see the point of each
argument, although being Korean I prefer the first two theories. I may address these views on the teabowl site one day. But for now, I would simply like to introduce you to the Choson Dynasty Korean potter. </span><span style="font-size: large;"> </span> </span></div>
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<span style="color: #f9cb9c; font-family: Arial-BoldMT; font-size: 18pt;"><b>Choson: Potter, Studio and Kiln</b></span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">To begin to understand what went into the creation of the
Korean rice bowls, that became Japan’s most desired tea bowls we have to look at
the potter and the conditions that helped to create them.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">There are basically two conditions that influence the
creation of any work of art: 1. the “inner” conditions including
the skills, eye, hand and creative spirit and even life-style of the
potter and 2. the “outer” conditions that lie beyond the potter. These
include: not only the clay, wheel, tools, kiln and firing conditions but also
the process of preparing the clay, the studio as well as the environment and
atmosphere under which the potter works. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">The potter brings to his work a working attitude.
The old Korean potter had “han” a universal Korean spirit that I will leave to
others to explain. He was most likely “jang-in” a master and/or he was
“janggi” a free spirit. He just made the work. (In those days most
likely the one forming the work was “he” a man [1]). He wasn’t encumbered
by any attempt to be creative – just make the work -- as many of the same
pieces as one can make in a morning. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Today there are Korean tea ware
potters who can form on a wheel 400 tea bowls in the morning and trim them in
the afternoon. So certainly a similar number was possible 600 years
ago. But even if they only made 200 pieces, a lot of work was produced
and not much time was spent on any of them. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Having worked with a very disciplined Japanese potter
Inoue Manji, I have some sense of what is needed to produce a lot of the same
pieces one after another in a short period of time. But I don’t think the
Korean potter approached his work in the same manner as the Arita porcelain
Intangible Treasure Inoue. The Korean potter was relaxed, unassuming and
approached his work with little or no thought. Those of us who have ever
been “production potters” know that when you get “into the grove” of production
work, your mind empties and your "body knowledge" simply take
over. If we don’t care if they are perfect matches to one another the
work produced is relaxed and natural. This process sounds very easy –
just do it – but the reality of it is much different. We
contemporary potters or "ceramic artists" have so many things that
influence us that it is difficult if not impossible to adopt a “no mind”, or in
Korean a “mot shim” approach. Hamada once told us, “It is nearly
impossible to create loose work in a tight society.” We in the West have
that problem. Hamada said that Japan suffers from the same problem –
potters in a tight society attempting to create loose work. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">For the Korean Choson dynasty potter, making the “loose”
bowl was natural, a result of the life and conditions under which he
worked. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">As in the studio above, the space for the studio might
have been dug out of a hillside. This provided additional insulation for
the studio. The walls of the studio might have been made of stones and
raw clay and it probably had a rice straw thatched roof. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">The preparation of the clay was a lengthy process.
Clay dug nearby was first dried completely then an elaborate lever
system was used. Pushing down of the handle (A) raised the huge mallet (B). Releasing the handle, the mallet then smashed down on the dry clay below. Repeat many times until only small coarse pieces
remained. Then the pulverized dry clay was placed into a water-filled
shallow pit to be dissolved into s slurry. The slurry was ladled into a
large deep cone shaped pit containing additional water. This allowed the
stones to settle while the pure clay remained on the top.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">From there the clay slip was ladled again onto a large
flat drying area to allow the excess water to evaporate. (The above photo
is from another studio.) Then the blocks of plastic clay were carried to the
studio for foot kneading and spiral hand kneading before being placed on the
wheel for forming from the mound. The Korean process for forming from a
mound on the wheel is slightly different from the Japanese method. Having studied both methods with masters from Japan and in Korea I can simply say the Korean methods are are simpler and more direct but they are best shown rather than discussed. Sorry I
can't explain the differences in a post. Between 5 and 8 kilograms would be
centered from which 10-12 sabbal (bowls) would be formed, each with
sufficiently large feet. Note: The large thick foot is important.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMW0SSlgvGyQZnCV_95WqlRarsUjkakqV55rRBFBsBiDSzA6PO81zbxtnbD_gKKt5ELb172IlA8ye139fkZf-HfFxA_dRVABiaTjFBZ-AkHz_A6mhPnfmnrKeeCFa895kB_BjrW75dJCp/s1600/Dawan-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeMW0SSlgvGyQZnCV_95WqlRarsUjkakqV55rRBFBsBiDSzA6PO81zbxtnbD_gKKt5ELb172IlA8ye139fkZf-HfFxA_dRVABiaTjFBZ-AkHz_A6mhPnfmnrKeeCFa895kB_BjrW75dJCp/s400/Dawan-4.jpg" height="266" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKdFPYZsa4NZR7oLTnVcq0_lBVbKKUJIYU3hn8Sy1f8DlbsCF_X6MpbXddzJVCnOtC_D-8qqdrCri3ogqdQtFTiHkjDV0olRc0sEjliRmFIcDf_Ye1NzPJvmDxfCHcTx4ApkQ6l6VWsR2/s1600/Dawan-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAKdFPYZsa4NZR7oLTnVcq0_lBVbKKUJIYU3hn8Sy1f8DlbsCF_X6MpbXddzJVCnOtC_D-8qqdrCri3ogqdQtFTiHkjDV0olRc0sEjliRmFIcDf_Ye1NzPJvmDxfCHcTx4ApkQ6l6VWsR2/s400/Dawan-5.jpg" height="400" width="267" /></a></div>
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<span style="font-family: ArialMT; font-size: 18pt;">With no electricity available for lights, there was a
window next to the wheel providing light during the forming process.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">There are many clay bodies in Korea and each has its own
personality. Some seem to have a mind of their own and stretch or move if
the potter works too quickly. Others might have a lot of sand and/or fine
mountain stone and must be formed very dry. Some clays even slump or
twist slightly during the firing. Every clay has a great voice in the
finished work.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">The wheel was a simple kick wheel with very little
"carry" or centrifugal force. It might wobble slightly, a
condition the potter thought nothing of. Forming on such a wheel, even
one that does not wobble, is a challenge for Western potters who are
comfortable with their electric wheels. But it was easy for the Korean
potter who knew nothing else. A wobbly pot stops wobbling when the wheel
stops - so it doesn't matter. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Note: that some contemporary Korean teabowl potters
choose to work with this type wheel today because of the special quality it
gives to their work. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM6J-U2xETB7q0lOOwvHzNlj4kqrV4nBh4RKvocz8EGw94F7rwuXhZ4cknmmoMUCt8LOA2-6vQeEoRypRH9ZpIhMpjqV4Gap0MEWPucoFuceEBkdvyAwluF1ayfON2GLs_-qm7dUbgVts/s1600/Dawan-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVM6J-U2xETB7q0lOOwvHzNlj4kqrV4nBh4RKvocz8EGw94F7rwuXhZ4cknmmoMUCt8LOA2-6vQeEoRypRH9ZpIhMpjqV4Gap0MEWPucoFuceEBkdvyAwluF1ayfON2GLs_-qm7dUbgVts/s400/Dawan-6.jpg" height="400" width="266" /></a></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Behind the potter or nearby there was a raised ondol floor
under which charcoal or wood was burned. This provided some heat to the
studio but more importantly was where the freshly formed work was placed for
quicker drying so that they could be trimmed in the afternoon, with a heat bent bamboo </span><span style="font-family: Arial-ItalicMT; font-size: 18pt;"><i>gub
suay kal</i></span><span style="font-family: ArialMT; font-size: 18pt;">.[2]
The larger thick foot would remain leather hard for trimming even with the use of the
ondol-heated floor while the body of the bowl became a little stiffer.
The ondol floor photo above was taken after a recent refurbishing of the
studio. You can see the same area before refurbishing in the prior two potos.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">This old studio and its kiln could have been made at least
600 years ago and may be very similar to the studio used by the potter who
made the <a href="http://dawan-chawan-chassabal.blogspot.com/2010/01/kizaemon-ido.html" target="_blank">Kizaemon</a> Ido tea bowl. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">This studio is the family studio of the Kim family and is
one of the only historically preserved studios in Korea. The father,
grandfather and earlier generations of the Kim family used this studio.
Kim Jong Ok, Korea’s National Intangible Treasure in ceramics, his son Kim
Kyeong Sik and his nephew the potter Kim Young Sik are members of that
family. The studio and kiln are in the care of Kim Young Sik. Their
studios are in Mungyeong, Korea's 1000 year old tea bowl village. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzb2Ptbs6naaOT1Frit8JLphbjRs6OUD5K39puhBebDBB6dlKjLjSbS7Qp_by74_Mxbbc4KvrcyVonfnEAcgS6Q_wouyffVD5ZEwGg9yRB8Zp7-qsFb0mrPviQPP3ChyphenhyphenwZmYjOrrSw0B23/s1600/Dawan-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzb2Ptbs6naaOT1Frit8JLphbjRs6OUD5K39puhBebDBB6dlKjLjSbS7Qp_by74_Mxbbc4KvrcyVonfnEAcgS6Q_wouyffVD5ZEwGg9yRB8Zp7-qsFb0mrPviQPP3ChyphenhyphenwZmYjOrrSw0B23/s400/Dawan-7.jpg" height="300" width="400" /></a></div>
<span style="font-family: ArialMT; font-size: 18pt;">The chambered kiln, commonly used in many parts of Korea
for this type of work is called an orum gama or mangdaengi gama "</span><span style="font-family: 바탕; font-size: 18pt;">망댕이</span><span style="font-family: ArialMT; font-size: 18pt;"> </span><span style="font-family: 바탕; font-size: 18pt;">가마</span><span style="font-family: ArialMT; font-size: 18pt;">" – the latter from the name of the hand formed raw
clay columns or “bricks” used to form the dome of the kiln. This
particular kiln is the oldest still functioning kiln remaining in Korea.
As stated earlier, it is the old Kim Family kiln in Mungyeong and was built in 1843
during the reign of King Hyeonjong during the Choson Dynasty. It
is kept repaired, as you can see below, and on occasion is fired. For a number of years I was the USA representative to this festival and return each year often with a tour group. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Many kilns like this one were covered with a structure
that had a rice straw thatched roof. Occasionally these would burn only
to be replaced. Rice straw was a stable building material for many generations. It was used as thatch, woven into blankets, braided into rope and even made into brooms to quickly add clay slurry to the cracking dome of the kiln during the firing to seal the cracks. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2AEJ5yUuOL3eM_q1y_vNCfwJFsZ2ZmKd1WS_naH6ONMPTZEgMTkes0sp23dJyNDc6vfPJvkHv3B9QxYLCtuux-wrV4pX7RWKby7uY167gUnPmcQ1ApRkf2Th6S8ih4agzd5zvu_SLqWF/s1600/Dawan-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga2AEJ5yUuOL3eM_q1y_vNCfwJFsZ2ZmKd1WS_naH6ONMPTZEgMTkes0sp23dJyNDc6vfPJvkHv3B9QxYLCtuux-wrV4pX7RWKby7uY167gUnPmcQ1ApRkf2Th6S8ih4agzd5zvu_SLqWF/s400/Dawan-9.jpg" height="398" width="400" /></a></div>
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<span style="font-family: ArialMT; font-size: 18pt;">This kiln is quite large having six chambers and a large
fire box. Many such kilns had just three chambers. Each
chamber also had its own “fire box”. The kiln was/is fired beginning with
the primary firebox and working up the hill to fire each of the chambers in turn.
The interior is seen below.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Some potters bisque fired before glazing but
many did not. In such cases it took several days of slowly heating the
kiln until the ware was dry before carefully raising the temperature to
melt the glaze. If fired too quickly some or all of the work would be
ruined. No commercial cones were used but some potters created “cones”
from small dried coils of the glaze pushed into wads of clay much like we might
use a commercial cone today. Sometimes clay 'draw rings' dipped in glaze were also used. The ware was stacked directly on the floor
or often on short ceramic stands as no shelves were available. In the
case of bowls, small wads of clay, sometimes mixed with rice flour, were placed
between the foot and the inside of the bowl. Usually 5 wads were
used. These might be stacked five bowls high. In separating the
bowls after the firing some of the bowls would be ruined. The glaze was
very simple, often composed of a mixture of locally dug and pulverized feldspar
and ash - nearly any combination would work. Occasionally a little
clay was added to this mix. A number of great glazes can be composed
of feldspar, ash [usually from wood, rice straw or rice husk or a combination] and sometimes clay. </span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">If the clay body was too dark (as in the case of the
Kizaemon) the bowl was dipped into a whitish slip composed of a porcelain type
clay and feldspar or ash. If that didn’t adhere well or the clay absorbed
too much water from the slip and collapsed, the slip was brushed on using a
rough brush (wait for a future post on buncheong). Everything was very
natural and direct. After all of this, it was not uncommon for the potter
to lose 50% or more of the work produced. Many potters today keep even less than this percentage of their work for exhibit and sale.</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">To fully understand this Choson Dynasty Korean potter, we have to also identify
with his life style. Such a description would take too long for this
blog, but a quote from Hamada Shoji begins to explain it:</span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">I think there are hardly any pots in the world through
which a people’s life breathes more directly as Korean ones, especially Yi
dynasty wares. Between pots and life, Japanese ones have “taste”, Toft
wares have “enjoyment”, even the Sung pots have “beauty”, and so on. But
the Yi dynasty pots have nothing in between; peoples’ lives are directly behind
the pots.[3] <span style="font-size: large;">(From </span></span><span style="font-size: large;"><span style="font-family: Arial-ItalicMT;"><i>Hamada
Potter</i></span><span style="font-family: ArialMT;"> by Bernard
Leach, Kodansha International.) </span></span></div>
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<span style="font-family: ArialMT; font-size: 18pt;">The early Korean potter lived a life close to nature and
his work reflected this natural connection. </span></div>
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<br /></div>
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<span style="font-family: ArialMT; font-size: 18pt;">Morning Crane Tea is part of our larger effort to promote Korean arts and culture. Our pottery Morning Earth has expanded to become Morning Earth Korea. We continue to organize both tea and ceramic tours to Korea. In addition after several years of work we are now able to offer new Korean experiences. These include 1. Individual or small group ceramic workshop experiences with significant Korean ceramic artists covering nearly any aspect of ceramics. 2. Individual or any sized group tour experiences around your arts or culture interest. Those who have already participated in these experiences have given them rave reviews. We have a Tea tour in May 2014 and a ceramics tour in August 2014. <a href="mailto:morningearth@sbcglobal.net" target="_blank">Contact</a> us if you are interested. </span></div>
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<span style="font-size: small;"><span style="font-family: ArialMT;">Footnotes:</span></span></div>
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<span style="font-size: small;"><span style="font-family: ArialMT;">[1] During the Chosun or Yi dynasty, women and children
also worked in the pottery preparing clay and decorating. Today there are
many well-established women ceramic artists in Korea and in modern Korea it was
Ewah Woman’s University that first offered a class in ceramics.</span></span></div>
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<span style="font-size: small;"><span style="font-family: ArialMT;">[2] If the clay did not support such treatment, as
trimming, the bottom would be beaten to compress it and if a foot were needed
it would be wheel formed. This was a rare practice but potters adapted
naturally to the type of clay they had. I may look at their tools in a
later post.</span></span></div>
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<span style="font-size: small;"><span style="font-family: ArialMT;">[3] The term Yi dynasty was often used by the Japanese in
reference to the Choson or Joseon Dynasty. The Yi family ruled Korea
throughout the length of the dynasty. Yi is sometimes also Anglicized as
Lee, Rhee or Ri. Hamada was not referring to the “greatness” of the work
in this statement but to the connection between a people and their work.
However, it is evident from his many comments about Korean ceramics that it was
greatly admired. It is well known that Korean work influenced Hamada
Shoji's work. In the first World Ceramic Exposition held in Icheon, South
Korea in 2001 a special display showing the influence of Korean ceramics on the
work of Hamada Shoji was featured. That exposition is held in three
cities including also Yeoju and Kwangju. We continue to organize both tea and ceramic tours to Korea. Please <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact </a>us if you are interested.</span></span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-67022858633094363422013-12-04T21:34:00.002-08:002013-12-04T21:34:24.153-08:00Podcast Reviews of Morning Crane Teas<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Podcast Reviews</span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">We at Morning Crane Tea are happy to get any review or mention we can for our teas. Check out what they are saying about our teas on these <a href="http://teaatmorningcranetea.blogspot.com/2013/12/podcasts-reviews-of-morning-crane-teas.html" target="_blank">podcasts</a>. </span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">By the way I've extended the Cyber Monday sale to be a Cyber <a href="http://teaatmorningcranetea.blogspot.com/2013/12/cyber-monday-sale-dec-2-3-2013-only.html" target="_blank">week</a> sale so you have until Dec.8, 2013. Don't miss it.</span></span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com1tag:blogger.com,1999:blog-4075682991942523126.post-6012812866996050822013-12-02T15:17:00.003-08:002013-12-02T15:17:47.475-08:00<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmmYgbGkWGshTg7FsaJwhI16R_JxulfiLm7QY5_Jb0_RiUuhk4vckimNVtZQp2Ls_ttDv7Y2sf4ZMTpaFGV3OS9v26_gbCL2VekQ8x7Z9mpGS8hXWaobYLzrhN7CUKdfIRSK216K0oNJf/s1600/A+Yeohanggi+tea+cup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmmYgbGkWGshTg7FsaJwhI16R_JxulfiLm7QY5_Jb0_RiUuhk4vckimNVtZQp2Ls_ttDv7Y2sf4ZMTpaFGV3OS9v26_gbCL2VekQ8x7Z9mpGS8hXWaobYLzrhN7CUKdfIRSK216K0oNJf/s400/A+Yeohanggi+tea+cup.jpg" width="400" /></a></span></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: small;">A Yeohanggi Teacup</span></span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">Are you about to miss the Cyber Monday Sale because you are not watching all my blogs? Click <a href="http://teaatmorningcranetea.blogspot.com/2013/12/cyber-monday-sale-dec-2-3-2013-only.html" target="_blank">here</a> to check it out. Happy Holidays.</span></span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-76934278018150430142013-11-08T19:28:00.002-08:002016-09-01T13:06:53.119-07:00Yi Ho Yeong, Brother Anthony's Tea Friend: Part 2<div style="text-align: center;">
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Have you read <a href="http://morningcranetea.blogspot.com/2013/11/yi-ho-young-brother-anthonys-tea-friend.html" target="_blank">Part 1</a>?</div>
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<span style="font-family: "arial"; font-size: 18pt;">Serving Tea</span></div>
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<span style="font-family: "arial"; font-size: 18pt;">We had
traveled thousands of miles by plane and private bus and walked what seemed
like a hundred more until finally we were in the ‘holy’ mountain of Korean
tea. Tea is so compelling, the
artisan producers each with their own story - each with their own reasons for
being with tea.</span></div>
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<span style="font-family: "arial"; font-size: 18pt;">It’s simply
about tea - tea and fire and the amazing skills of knowledgeable artisan tea
producers like Yi Ho Yeong and Lim Jeong Jin. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vByamjy297cCPAvMnE6d5xm0TuM27wyaHEZAo4N6gHregDUVKtAgcPAJHwdJ49FvvDZVm6PgR71V-gTX5Tui_qI45uTFumBssvcQ_VRRf9QYqUMVii9UiRtwVX02QK23cukY8Zmg81HZ/s1600/1+Leaf+2+x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vByamjy297cCPAvMnE6d5xm0TuM27wyaHEZAo4N6gHregDUVKtAgcPAJHwdJ49FvvDZVm6PgR71V-gTX5Tui_qI45uTFumBssvcQ_VRRf9QYqUMVii9UiRtwVX02QK23cukY8Zmg81HZ/s400/1+Leaf+2+x.jpg" width="640" /></a></div>
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<span style="font-family: "arial"; font-size: 18pt;">The
tender tea leaf picked by hand, joined with a thousand more, </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dr8j3_e3Rg3lJt-DYQXts02XqwLtFcVfRp0RLSHszZ50KyoS-kIyy0jegWJypza8NTM10w5st2jBr-wZRhNpuU__AHwYxkArcnnyMpaaFYzUCtlIrd88nMymuRbvmzfql9423RU5QyTY/s1600/2+Wood+Fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7dr8j3_e3Rg3lJt-DYQXts02XqwLtFcVfRp0RLSHszZ50KyoS-kIyy0jegWJypza8NTM10w5st2jBr-wZRhNpuU__AHwYxkArcnnyMpaaFYzUCtlIrd88nMymuRbvmzfql9423RU5QyTY/s400/2+Wood+Fire.jpg" width="636" /></a></div>
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<span style="font-family: "arial"; font-size: 18pt;">and
processed over a wooden fire for hours – again by hand. That is Korean tea. In many ways Yi Ho Yeong embodies
Korean tea as she and her friend Lim Jeong Jin </span><span style="font-family: "arial"; font-size: 18pt;">continue this centuries old tea processing tradition.
Watching them do so is mesmerizing.
</span><span style="font-family: "helvetica"; font-size: 18pt;">The gentle
warmth from her tea processing wood fire transports me to a time and place far
from the busy crowd, far from the 21st century, into a time and place of peace
and tranquility. For me, that is
one of the main reasons I personally ‘do tea‘ every day - simply to escape for
a moment, wherever I am, to that place of peace and tranquility. When you visit with Yi Ho Yeong you
know you have arrived. You are in
that place of peace and tranquility.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh281nT6x7azVp_F8w7kSXdAhjTbJcdWnp8w8gAVbFe8qvpN6KM1E99QM56UWZIhiO-mmOvsAb03jVUIw4W0N4PN__qUp2moYqPUg76x8pIwjuKrkxZX6WVOnei80jfoeKKPFX0Vrc9Y_LO/s1600/3+Yi+Ho+Young+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh281nT6x7azVp_F8w7kSXdAhjTbJcdWnp8w8gAVbFe8qvpN6KM1E99QM56UWZIhiO-mmOvsAb03jVUIw4W0N4PN__qUp2moYqPUg76x8pIwjuKrkxZX6WVOnei80jfoeKKPFX0Vrc9Y_LO/s400/3+Yi+Ho+Young+2.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">Now </span><span style="font-family: "helvetica"; font-size: 18pt;"><span style="font-family: "helvetica"; font-size: 18pt;">Yi Ho Yeong</span> has invited us into her home to sit for a moment and taste their newest
production. It is 2013. The winter has been harsh on the leaves
and the spring weather has been so cold it was difficult to pick. They are about two weeks behind in
this year’s production. We didn’t
arrive at the best time for our artisan producers. But we are grateful that they allowed us to visit. That any
of them allowed us to visit. We
enter her home.</span><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI4ivWUZ6acF96Z3fLI_E_DmypB-VXLDpUpnhyn0pNi6mRsAw1NQMMKGl80qVnpiFQJ4_UoV5OeLe37YVLZHW4IehqRG6XGux4YVYMzYEmZtstH7YxvZwQGor40Zv_86OOOA9aBtqOB0w/s1600/4+Yi+Interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhI4ivWUZ6acF96Z3fLI_E_DmypB-VXLDpUpnhyn0pNi6mRsAw1NQMMKGl80qVnpiFQJ4_UoV5OeLe37YVLZHW4IehqRG6XGux4YVYMzYEmZtstH7YxvZwQGor40Zv_86OOOA9aBtqOB0w/s400/4+Yi+Interior.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">If you didn’t know it before, stepping inside you
become immediately aware that Tea is her passion and way of life. The rooms are filled with tea
ware. These combined images may look disorganized but the opposite is true. Still everywhere you look is a
teapot, chawan, platter for food, a row of teacups, or a side handled teapot -
a classic and traditional Korean style.
Please don’t give credit for side handled teapots to another country
even if they want it. </span></div>
<span style="font-family: "helvetica"; font-size: 18pt;">The Tea Tour Korea group sits around the table in
anticipation. The table is
prepared. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYAeYl2Ok5-DrmCNd7zYmcGYzfc88o6hZaAvY79ZMfQv54hp52IsdLkNUk5KpMEF-9sBS9uyQwJ6I5yICm-qaxhzHBvHUGDnV22L4AHRBXK0AFSQYWYBJFETlNwvyl6AaSN6NuQKDa9aS/s1600/5+Yi+Ho+Young+9845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYAeYl2Ok5-DrmCNd7zYmcGYzfc88o6hZaAvY79ZMfQv54hp52IsdLkNUk5KpMEF-9sBS9uyQwJ6I5yICm-qaxhzHBvHUGDnV22L4AHRBXK0AFSQYWYBJFETlNwvyl6AaSN6NuQKDa9aS/s400/5+Yi+Ho+Young+9845.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7dbYF7g4PowahWZcZJN-qzRP6Zppz03oZyRs_MhPfVj_9JMWkWr__OXTB6e393tKV_EwX_mdXzZ7_fXpWYw-FcNZ9-CpucKKZGdtM-gr_3iAqv3_u_vPRoJMeK6iNer_AjqQOVjicNZN/s1600/6+Yi+Ho+Yeong+serving+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="635" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7dbYF7g4PowahWZcZJN-qzRP6Zppz03oZyRs_MhPfVj_9JMWkWr__OXTB6e393tKV_EwX_mdXzZ7_fXpWYw-FcNZ9-CpucKKZGdtM-gr_3iAqv3_u_vPRoJMeK6iNer_AjqQOVjicNZN/s400/6+Yi+Ho+Yeong+serving+tea.jpg" width="640" /></a></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">Yi Ho Yeong joins us and sets her teacups before
her. They are pure white so that
we observe the color of her delicate tea.
The side handled teapot and cooling bowl are at hand. </span></div>
<br />
<div style="text-align: justify;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLBRUtDGvKVu2morhyDc8fZ2bwe7Lntnx7SRtayZB5MIAAVc5fRDMMPPr-APnNSuaLp3fOqqFFrpjpKs-vSHD9ybI-KvPRdlCm8BP6oVLDdaWsJimohNUm5JkVPGjSUqNuhlfTt6lqnX6/s1600/7+Yi+HO+Young+Pouring+hot+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLBRUtDGvKVu2morhyDc8fZ2bwe7Lntnx7SRtayZB5MIAAVc5fRDMMPPr-APnNSuaLp3fOqqFFrpjpKs-vSHD9ybI-KvPRdlCm8BP6oVLDdaWsJimohNUm5JkVPGjSUqNuhlfTt6lqnX6/s400/7+Yi+HO+Young+Pouring+hot+water.jpg" width="480" /></a></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">Hot water is poured into the cooling bowl, then a
moment later poured into the empty teapot. Water from the teapot is poured into all the cups. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZfviJ_tiF-gJIjhh-qbG3ndpvsN6WSHQ3pDajV-EvDTOw2N596DR0KYhk7kA6LE8D0lMfDQiHsRJrfThhVIezukCTyNehjPqD3E7EELUnr6Zh9Im5dipE_gILSDu3mJMAe-ookvFAitS/s1600/8_0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZfviJ_tiF-gJIjhh-qbG3ndpvsN6WSHQ3pDajV-EvDTOw2N596DR0KYhk7kA6LE8D0lMfDQiHsRJrfThhVIezukCTyNehjPqD3E7EELUnr6Zh9Im5dipE_gILSDu3mJMAe-ookvFAitS/s400/8_0948.jpg" width="480" /></a></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">That water warms the cups as she selects her bamboo scoop
and scoops just the right amount of tealeaves into the now empty teapot. Water, cooled to the perfect
temperature, joins the leaves awakening them and drawing from them their
essence. </span><br />
<span style="font-family: "helvetica"; font-size: 18pt;"> </span></div>
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<div style="text-align: justify;">
</div>
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<span style="font-family: "helvetica"; font-size: 18pt;">Less than a moment later she pours the tea through a
strainer into the cooling bowl.
Yes the teapot has a strainer but these leaves are small, tiny actually
and the strainer is needed to catch the errant leaf.</span><br />
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<span style="font-family: "helvetica"; font-size: 18pt;">The cup warming water is discarded and the tea is served. It is wonderfully fresh and delights my 'tea' palate. Bret at the Tea Dork <a href="http://teadork.blogspot.com/2013/08/yi-ho-yong-brother-anthonys-2013-ujeon.html" target="_blank">blog</a> wrote this after he tasted this
tea. “<i style="font-family: Times,"Times New Roman",serif;">The aroma from the dry leaf
is pristine, clean and sweet. Notes of pine, grain and florals. Very pungent
but not heavy. Why can’t all my green teas smell so gorgeous</i><i style="font-family: Times,"Times New Roman",serif;">?</i>” We felt the same. </span></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">We savor the tea - delicious.
It is a tea she simply calls her ‘special tea’. I'll do a post on it on our tea blog soon.</span><br />
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<span style="font-family: "helvetica"; font-size: 18pt;">I pause to look more carefully at
her tea ware and implements. </span><br />
<span style="font-family: "helvetica"; font-size: 18pt;">In the
background is a water bowl, then teapot, cooling bowl with large bamboo
strainer, large bamboo scoop and wooden saucers for the cups. Wood to reduce the sound. A cloth is nearby. It is a perfect grouping for a group
tea.</span></div>
<span style="font-family: "helvetica"; font-size: 18pt;">We have had our first cup - delicious. </span><br />
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<span style="font-family: "helvetica"; font-size: 18pt;">Then with subsequent cups a
delicious tealeaf pajun (pajeon) or Korean pancake is served. Those green leaves are not scallions –
they are tealeaves! Again
delicious. The group liked it so
much she made </span><span style="font-family: "helvetica"; font-size: 18pt;"> more</span><span style="font-family: "helvetica"; font-size: 18pt;">.
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Yi Ho Yeong in 2011</div>
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<span style="font-family: "helvetica"; font-size: 18pt;">Our visits with Yi Ho Yeong have always been memorable
and this one was no exception - a remarkable moment and so Korean. There is always a sense of peace in the air as
Yi Ho Yeong is such a gentle and peaceful lady and a master of both tea and peaceful moments. </span><br />
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<span style="font-family: "helvetica"; font-size: 18pt;">Even the walk from her home is peaceful. I’m sure our tour members will remember the visit with Yi Ho
Yeong for years to come. </span></div>
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<span style="font-family: "helvetica"; font-size: 18pt;">To learn how you can obtain her teas*, <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact</a> us. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us also if you would like to learn more about our next Tea Tour Korea coming next May. </span><br />
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<span style="font-family: "helvetica"; font-size: 18pt;">Thank you Brother <a href="http://hompi.sogang.ac.kr/anthony/KoreanTea2006.htm" target="_blank">Anthony</a> for introducing us to the remarkable tea producer Yi Ho Yeong.</span><br />
<span style="font-family: "helvetica"; font-size: 18pt;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">*It is with a very heavy heart <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">t</span>hat I must announce that Yi Ho Yeong passed away suddenly and unexpectedly in January 2016. <span style="font-family: "arial" , "helvetica" , sans-serif;">Thankfully, her son has insured that</span> her tea legacy will continue with her d<span style="font-family: "arial" , "helvetica" , sans-serif;">isc</span>iples, including Lim Jong Jin, making tea from her bushes<span style="font-family: "arial" , "helvetica" , sans-serif;"> at her facility </span>in her manner. </span>To hono<span style="font-family: "arial" , "helvetica" , sans-serif;">r <span style="font-family: "arial" , "helvetica" , sans-serif;">Yi Ho Yeong</span>, we will visit them on our subseque<span style="font-family: "arial" , "helvetica" , sans-serif;">n</span>t tea tours.</span></span></span></span><br />
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-29883007035502014412013-11-06T20:48:00.000-08:002016-09-01T13:02:08.229-07:00Yi Ho Yeong, Brother Anthony's Tea Friend: Part 1<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="color: #f9cb9c;">A Visit With Yi Ho Yeong Part 1: Tea Production</span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">I want to begin a series of posts on several artisan tea producers whose tea we can acquire for you by introducing you first to Yi Ho Yeong. I have selected her for my first artisan tea producer post for several reasons. I’m sure that you can guess what they are after reading the posts. <br />In the book <i>The Korean Way of Tea</i> Brother Anthony of Taize and Hong Kyeong-Hee write:</span></span></div>
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<i><span style="font-size: large;">‘Sitting in a traditional Korean house, with doors and windows open to the early morning sunshine, the taste of the first cup of tea, made with water that is far below boiling point, on a palate freshly awakened, is so intense, so indescribably fragrant, that from that day on the only question can be: ‘When shall I be able to go back and drink that tea again?’ </span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Brother Anthony and Hong Kyeong-Hee must have been referring to the tea made by their good friend Yi Ho Yeong one of the finest artisan tea producers in Hwagae Valley or should I say in all of Korea. It was Brother Anthony who introduced us and led us to </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Yi Ho Yeong's</span></span> beautiful home. A home seemingly dedicated totally to tea. That was on our first Tea Tour Korea in 2011. We went again on Tea Tour Korea 2013<span style="font-family: "arial" , "helvetica" , sans-serif;">, </span>2014 and 2015 and hope to continue <span style="font-family: "arial" , "helvetica" , sans-serif;">on</span> any other tea tours we may develop. </span><span style="font-size: large;">Brother Anthony and his co-author Kyeong-hee had been there when Mr. Hong made tea with Yi Ho Yeong</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> in 2006. Brother Anthony photographed and wrote about that experience. They have been friends with Yi Ho Yeong</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> for many years. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Brother Anthony’s <a href="http://hompi.sogang.ac.kr/anthony/KoreanTea2006.htm" target="_blank">website</a> gives a very good explanation of the way Yi Ho Yeong makes her tea. With Brother Anthony’s permission, I am borrowing from that post including several images. </span></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">That post cemented our desire to host Korean Tea tours and to meet these tea producers and authors on tea. Over the last several years, Brother Anthony has been very gracious with his time and energy helping us as we continue to navigate the world of Korean Tea.</span></span></div>
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The Path to Her Home and Tea Area</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">To get to Yi Ho Yeong’s home, you really have to know where you are going. Her house seems hidden from the road with a gentle path that leads us to this remarkable tea master. That path also seems to take us back in time to a time and place when the making of tea was not a business but rather simply a way of life. The garden behind this beautiful home is dedicated to the production of tea. However, before we explore that area, lets first briefly meet Yi Ho Yeong.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Yi Ho Yeong</span></span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">What can I say about Yi Ho Yeong? She is a very gracious host, gentle and dedicated to tea in a very peaceful way. Dare I say in a Seon or Zen way? She invites us to view her garden and tea production facilities while she enters her home for last minute preparations to receive our small tea group. We’ll go with her inside on our next post.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"> Brother Anthony Near Chongja</span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The
tea production area is integrated into her garden and is a natural part
of it. It includes several large structures. Here Brother Anthony,
who joined us on our first visit in 2011, stands beside a chongja or
pavilion. The chongja is covered with a thatched roof as are all of her
tea buildings. Behind Brother Anthony is her Korean style home.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Tea Area View</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The above combined image shows the area from both directions. (A) is looking toward the home beyond where Brother Anthony was standing in the first image. Turn around. (B) Now you are facing the tea production buildings. The garden is on the right, (on left in image A)the tea production buildings are on the left in image B.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Quickly Parched Tealeaves </span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">There we find a basket with clumps of fresh quickly parched and hand rolled tea leaves. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Lim Jeong Jin</span></span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">The juices have been awakened and Lim Jeong Jin is hand separating the now very sticky green tea leaves. The leaves must be carefully and delicately separated by hand so that no leaf is broken. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Tealeaves on Trays</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Then they are placed on trays to allow the moisture to evaporate freely. This process of parching and carefully rolling the leaves by hand is repeated several times - traditionally nine times. Each time the leaves are separated and allowed to rest while another batch is being dried. This process is repeated until the final roasting. <br />Obviously it is difficult to look at a production area without discussing the production process.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: small;">Leaf Drying and Processing Area </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">This is the leaf drying and processing area. On the right is a metal cauldron that sits over a wood fire. On the left are winnowing baskets used to both transport and winnow the leaves. On the far left is a door leading into a room with an ondol heated floor. We will see how each of these plays a part in the production of the tea.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Final Roasting First Stage Over Wood Fire (BA)</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Here Mr. Hong and Ms Lim (behind Mr. Hong) are completing the final roasting of the first stage.<br />After the last roasting of leaves in the first stage of production, the leaves are separated again and allowed to rest indoors for several hours or often over night on the heated ondol floor. In the morning the leaves are returned once again to the caldron over low heat and stirred and pressed until the leaves are completely dry.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">M</span><span style="font-family: "arial" , "helvetica" , sans-serif;">at-Naegi or Hyang-Olligi</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Here Lim Jeong Jin</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"> </span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">(L) and </span></span>Yi Ho Yeong (R) are completing the process known as mat-naegi or hyang-olligi. This is Korea’s taste and fragrance enhancing process. During this process, that can last two or more hours, the tea leaves turn from green to dark gray. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnuWMHnWX9VoujYjVwxLP07B2acsas-85oLIdgG4hE1tEE5-Dhgvq-msERRVsAu_5X57KAst2GPvBlD1AdKfzxi6lX97GrtrH4fq2qN_N2pUhDRQqS-mUx3SsqDE9M_vN7zFaX1lh73pk/s1600/11+Final+Winnowing+before+packing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdnuWMHnWX9VoujYjVwxLP07B2acsas-85oLIdgG4hE1tEE5-Dhgvq-msERRVsAu_5X57KAst2GPvBlD1AdKfzxi6lX97GrtrH4fq2qN_N2pUhDRQqS-mUx3SsqDE9M_vN7zFaX1lh73pk/s400/11+Final+Winnowing+before+packing.jpg" width="521" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Lim Jeong Jin Winnowing the Tealeaves (BA)</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Then the completely dried leaves are winnowed to pick out stems or broken leaves. The leaves are separated once more and allowed to cool before packing. <br />All of Yi Ho Yeong and Lim Jeong Jin teas are completely hand made from the picking of the leaves on steep hills to their final mat-naegi or hyang-olligi process over a wood fire. Just as it has been done for hundreds of years. It is rare to visit such a production area as this. It is more rare to witness any aspect of this process today in Korea or in any part of the tea world where each country has developed their own ways of making green tea as most have gone, at least in part, to machines. <br />We are honored to be able to share this experience and Yi Ho Yeong’s </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">and Lim Jeong Jin's </span></span>teas with our customers. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us to learn more about her teas and how you may be able to get some.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Please continue to <a href="http://morningcranetea.blogspot.com/2013/11/yi-ho-yeong-brother-anthonys-tea-friend.html" target="_blank">Part 2</a>. </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Hong Kyeong-Hee </span></span></span></span></span></span></span></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">and </span></span></span></span>Brother Anthony </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span></span></span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Note: It took two visits and some borrowed images from Brother Anthony to be able to present this post. Thank you Brother Anthony and </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Hong Kyeong-Hee</span></span>. Brother Anthony’s images are noted (BA). <br />Join us <span style="font-family: "arial" , "helvetica" , sans-serif;">on our next</span> Tea Tour Korea when you will meet Yi Ho Yeong and many other exceptional artisan tea producers and tea ware artists. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us to learn more.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">It is with a very heavy heart <span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">t</span>hat I must announce that Yi Ho Yeong passed away suddenly and unexpectedly in January 2016. <span style="font-family: "arial" , "helvetica" , sans-serif;">Thankfully, her son has insured that</span> her tea legacy will continue with her d<span style="font-family: "arial" , "helvetica" , sans-serif;">isc</span>iples making tea from her bushes<span style="font-family: "arial" , "helvetica" , sans-serif;"> at her facility </span>in her manner. </span>To hono<span style="font-family: "arial" , "helvetica" , sans-serif;">r her, we will visit them on our tea tours.</span> </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: large;">Please continue to <a href="http://morningcranetea.blogspot.com/2013/11/yi-ho-yeong-brother-anthonys-tea-friend.html" target="_blank">Part 2</a>. </span></span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-8918741870911863582013-10-06T21:15:00.000-07:002014-10-22T11:38:38.803-07:00Picking Tea in Korea: Part 2<div style="text-align: justify;">
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<span style="font-size: large;"> <span style="font-family: Arial,Helvetica,sans-serif;">Please read <a href="http://morningcranetea.blogspot.com/2013/10/picking-tea-in-korea-part-1.html" target="_blank">Part 1</a> First</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To continue our post, let's begin by visiting a special tea producer in Boseong.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbTmCSYjqQH8a8tCU3KdEewMBG4JQjo3InyeZiMoBWhp6VfE1EJzFLzdgmHavHyKzUsH9MJSD4iupjFWB7xx4W4acaOunOmJq9F8DnbMWb9jarjulZ9dZPCvqeLXrY7iEbgyuOGrj6SqO/s1600/10+Soa+Tea+facility.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbTmCSYjqQH8a8tCU3KdEewMBG4JQjo3InyeZiMoBWhp6VfE1EJzFLzdgmHavHyKzUsH9MJSD4iupjFWB7xx4W4acaOunOmJq9F8DnbMWb9jarjulZ9dZPCvqeLXrY7iEbgyuOGrj6SqO/s400/10+Soa+Tea+facility.jpg" height="355" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Kim Se Jin, the owner of Soa Tea is known for his exquisite teas. His is the first tea plantation, perhaps in all of Korea, to be officially registered as organic in Korea, Japan, Europe and America. However, our primary decision to offer his teas was based simply on their quality.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIKRglBYI40_5EPXRo0wHpg10o5Z5BibqfvNgIzSh2UHnfTYYhLIVCYtyZ-V-GxdTybJpiIPpWxjx1-0ZwB0kus1j5CCnKbxwliFEhPSQlfiWzvPy1y6uLkv55-LAwcQ2KgDjOMMcBEna/s1600/11+BO+tea+tour+korea+819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIKRglBYI40_5EPXRo0wHpg10o5Z5BibqfvNgIzSh2UHnfTYYhLIVCYtyZ-V-GxdTybJpiIPpWxjx1-0ZwB0kus1j5CCnKbxwliFEhPSQlfiWzvPy1y6uLkv55-LAwcQ2KgDjOMMcBEna/s400/11+BO+tea+tour+korea+819.jpg" height="424" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Soa teas are hand picked to maintain that quality. But even here with cultivated bushes and wide paths between them, the footing is still uneven for the pickers.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkpXi_s-ThrXTfkdUm7Kw5RrXYdfNs-I8d1DuePdwThdA5g2tVFdL18YjKcdRDqVTeaIrobk_Gf6hk73QEdesr5Vfw5Cq8gkAJ-xONu_rNqODrdw_xL9BpgLqgMY4y9zsovaNaoHJPmuI/s1600/11a+BO+Soa+Wiggle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkpXi_s-ThrXTfkdUm7Kw5RrXYdfNs-I8d1DuePdwThdA5g2tVFdL18YjKcdRDqVTeaIrobk_Gf6hk73QEdesr5Vfw5Cq8gkAJ-xONu_rNqODrdw_xL9BpgLqgMY4y9zsovaNaoHJPmuI/s320/11a+BO+Soa+Wiggle.jpg" height="640" width="496" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The line of bushes often takes the path of least resistance in the stony rough soil bending here and there to avoid very rocky terrain on steep paths. Not all Boseong producers have absolutely gorgeous rows of tea bushes. In addition, these bushes have had a hard winter. Never the less even with less than beautiful organized bushes and tealeaves that have had a difficult winter, exceptional tea can be made by exceptional producers like Kim Se Jin at Soa Tea.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Not far away, near the village of Gangjin, the O’Sulloc Tea Company is growing their tea near a beautiful mountain. O’Sulloc is owned by the Amore Pacific cosmetic company and much of their green tea is used for that purpose. However their drinking teas, of many varieties, are well known and often admired. Notice that the tops of the bushes are flat as compared to the rounded bushes found in Boseong and the wild and semi-wild bushes on Jirisan. <br />The flat top has two purposes and is sometimes used for hand picking as well. First, it creates a ‘table’ for picking each new flush. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Second, the picking machine can easily slice the top layer of new growth leaves without getting into the thicker hard bush stems below. Increasingly more sophisticated tea processing machines can separate the twigs, stems and even broken leaves and produce excellent teas. Remember that the vast majority of teas from Japan and many other parts of the tea world are machine picked and processed.<br />The area of Gangjin is historically famous for tea. The Venerable Cho-Ui, Korea's most famous tea monk, lived in this area. The area is also famous for its celadon including some really wonderful teaware.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">So which is it? Do the wild and semi-wild bushes of Jerisan (top) produce better tea than the cultivated tea bushes of Boseong? (bottom) That is for you to decide, because when it comes down to it taste is taste - personal. But Korean tea connoisseurs believe so.<br />That is why we at Morning Crane Tea have selected mostly tea from Hadong cultivar semi-wild and wild bushes. The vast majority of our teas are Korean teas. A tea must be very special to join the Morning Crane Tea family. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Some of the teas we offer are hand picked and hand processed. Some are hand picked and partially machine processes. Others are machine picked and machine processed, all are grown under organic growing conditions and all are excellent teas. Machine picking and processing is common in Japan and many other tea-producing countries but less common especially for early picks in Korea. <br />Hand picking is a long, hard and sometimes dangerous job. It takes dedicated and knowledgeable people to do it. But the rewards, when the tea is processed well, can be outstanding. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The Ven Cho-Ui</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">From Dong Cha Song: Hymns to Korean Tea by Ven. <a href="http://hompi.sogang.ac.kr/anthony/DongChaSong.htm" target="_blank">Cho-Ui</a>. Translated by the Ven. Jinwŏl (revised by Br Anthony) </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Thank you pickers of the tea leaf who in spite of often difficult conditions continue your work beginning the journey of those wonderful leaves to my cup. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> Go to </span></span><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://morningcranetea.blogspot.com/2013/10/picking-tea-in-korea-part-1.html" target="_blank">Part 1</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Don't miss the rare <a href="http://teaatmorningcranetea.blogspot.com/2013/10/mu-wi-sejak-rare-korean-green-tea.html" target="_blank">Mu-wi</a> tea post.</span></span> </span></span></div>
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<span style="font-size: large;">Did you see the Park Jong Il teapot sale? Chick <a href="http://morningcraneteaware.blogspot.com/2013/10/the-park-jong-il-teapot-sale-autumn-2013_15.html" target="_blank">here</a>. </span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: red;">Alert</span> Note: This is a Heads-up Notice.<br />We are developing a very special offering of <a href="http://teaatmorningcranetea.blogspot.com/2012/11/a-quick-primer-on-balhyocha.html" target="_blank">balhyochas </a>produced by a few select artisan tea producers including Soa Tea mentioned in this post. These teas will be offered at prices as close to the prices in Korea as possible. In some cases we will be selling teas at our cost with no profit. To learn more about this extremely rare opportunity to obtain teas from producers we consider to be some of the best artisan tea producers in Korea, contact us to learn more and to be placed on the waiting list. </span></span><br />
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<br />Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-26263798510181133172013-10-05T20:00:00.000-07:002015-01-27T09:41:49.473-08:00Picking Tea in Korea: Part 1<style>@font-face {
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">I recently changed the heading image on my blog Tea at Morning Crane Tea to an image taken from the image below. I made that change to give you a better idea of where the teas from Hwagae Valley actually come from. Compare this image below to the header above taken at Boseong.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">On the left of this image semi-wild tea is growing. The bushes were grown from seeds that came from wild tea bushes. These semi-wild bushes were planted in rows for easier picking. Looking closely and you will see what appears to be white posts scattered across the field. Those ‘posts’ are actually ‘insect collectors’ used to avoid the need for insecticides. No insecticides are used and essentially no fertilizer that would cause the roots to spread. While these plants are growing in an organized manner, they are left to grow ‘wild’ or naturally in the same way as their ‘parents’ the wild bushes seen on the right. Thus they are referred to as ‘semi-wild’. On the right of the semi-wild bushes are tea plants growing around the trees and up the hillside. They are wild tea bushes descendants of the first tea seeds planted not far from this spot in 828 CE.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE4TM-hBSThyqN6EmoEQXQ4Ss1YNgBQZDVhXUmcZq0w9P9T8NQ0cOmK80uWYZWBkhf-F7QfOg6vTWaSokavCEdyJRgFEPJzeE0-A1yDh3bXxfFG8MswtMKIumsRJihjs71aYyrcltrrn3/s1600/2+1000+year+old+tea+bush+area+Hadong.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJE4TM-hBSThyqN6EmoEQXQ4Ss1YNgBQZDVhXUmcZq0w9P9T8NQ0cOmK80uWYZWBkhf-F7QfOg6vTWaSokavCEdyJRgFEPJzeE0-A1yDh3bXxfFG8MswtMKIumsRJihjs71aYyrcltrrn3/s400/2+1000+year+old+tea+bush+area+Hadong.jpg" height="640" width="417" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"><span style="font-size: large;">The tea bushes on Jirisan and beyond are known as ‘Hadong’ cultivar tea bushes. Connoisseurs of Korean tea will tell you that the very best tea comes from this type of wild bush followed by their children the semi-wild bushes.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjLQbmQ2cv84B-9CDybp7HyGV7GoODicVG2bHzOS1f3u5aY276ZSorAh-3rL7_GbmXXnook-H3qvrpqJCCEgGBHpZk3-jPWpzmOfjOYG1h75WSGALXQp5hyH2cydba0gc6VQ8A7UzuP7M/s1600/2b+Tea+plant+roots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgjLQbmQ2cv84B-9CDybp7HyGV7GoODicVG2bHzOS1f3u5aY276ZSorAh-3rL7_GbmXXnook-H3qvrpqJCCEgGBHpZk3-jPWpzmOfjOYG1h75WSGALXQp5hyH2cydba0gc6VQ8A7UzuP7M/s400/2b+Tea+plant+roots.jpg" height="640" width="369" /></a></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 18pt;"><span style="font-size: small;"><span style="font-size: large;">In both cases the roots grow deep into the earth and therefore absorb the ‘energy’ or </span></span></span><span style="font-size: 18pt;"><span style="font-size: small;"><span style="font-size: large;">Cha </span></span></span><span style="font-size: 18pt;"><span style="font-size: small;"><span style="font-size: large;">Qi from the earth. Actually, Korean tea connoisseurs will tell you that the very best tea from this type of bush is from wild tea leaves growing in a bamboo forest where the morning dew from the bamboo provides special nourishment and moisture to the wild tea plants</span></span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">By contrast we now go to Boseong where during the Japanese occupation the Japanese tea cultivar Yabukita was planted. I have read that the Japanese were looking for a place to grow tealeaves for hongcha or red (black) tea when they planted these bushes in Korea. Today they produce primarily green tea. After the Japanese occupation, Koreans eventually took over those tea fields and developed beautiful cultivated fields. Here, I have been told, fertilizers are used and in with some growers very small amounts of insecticides. After further research into this question, I discovered that only a few tea producers in the Boseong area use</span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> chemical fertilizers and insecticides and that a number of producers there are now growing their teas organically as they are in Hwagae Valley and Jerisan. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">There is no doubt which bushes are more beautiful. The sweeping Boseong tea fields can’t be matched for pure beauty. Many movies have been made highlighting these bushes. <br />However, as in many things, outside beauty should not influence your judgment of true character. Beautiful bushes do not necessarily produce the most delicious teas. While there are excellent tea producers in the Boseong area (and I’ll be bogging about one soon) if you are looking for authentic completely Korea tea, you would not choose Boseong as your only destination. The key to great tea like great people doesn’t lie in the outward appearance.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Hwagae's rugged terrain speckled with wild tea bushes.</span></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Likewise, Hwagae Valley should not be your only stop for wild and semi wild tea bushes. Dotted across the southern tier of Korea, from the east coast to the west coast, wild and semi-wild tea bushes can be found. Many independent tea growers have replanted those wild Hadong cultivar seeds in rows, often like small gardens behind their homes or even in large green houses to create personal semi-wild bushes for easier picking and to make their personal teas.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">What might the experience of picking tea leaves be like? Before I look further at this topic, I have to note that I will not be referencing the books <i>The Korean Way of Tea</i> or <i>Korean Tea Classics</i> for historical notes on picking. Rather I simply want to give you a sense of what the pickers are experiencing.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcf4jBUzkLewC-Z9P3XYO0Pvyxt6XKK93gfTY5MGxnbXTO-LZDEr4c3Skilaug5y-YgX3jQ90BIwBnT1F698zM1SzyOrSDfDHoHVT-w7szWZGfO87PKR1ZHrzdRoYC_l-ZcxSx38b8-p_/s1600/4+Picking+Wild+Tea+Tea+Tour+Korea+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcf4jBUzkLewC-Z9P3XYO0Pvyxt6XKK93gfTY5MGxnbXTO-LZDEr4c3Skilaug5y-YgX3jQ90BIwBnT1F698zM1SzyOrSDfDHoHVT-w7szWZGfO87PKR1ZHrzdRoYC_l-ZcxSx38b8-p_/s400/4+Picking+Wild+Tea+Tea+Tour+Korea+2011.jpg" height="476" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Here is our group on Tea Tour Korea 2011 picking tea behind Hwaom-sa and the Hall of Gucheung-am in a very rugged wild tea field where the bamboo had been recently cut to ‘prevent fire’. But the bushes, some several centuries old, now often suffer from drought and to quote Brother Anthony, “Snakes seem happy to frequent their roots.” The hill is steep and footing rugged and very uneven. We nearly had a disaster when one of our members fell landing between pointed bamboo stakes. After 2+ hours of hard picking our group of 10 pickers had just this amount of tea to show for our work. I spoke to one of the members of that group . When I told him that I was writing a post on picking, he said, “Don’t forget to tell them the picking was excruciating.”</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIb3vTPgYPnVH-KyAbRk4-0ykjDytr1kt8-qOQfmp4fChR1oJ6HzVj7cM5hPMUkaHAkMSZci9l231zOhmFB_L93ZpURQX-zTCKKVH1YeeVSGXiNk17_gtwOrhbh_quQ6nHDbbOknkJkZI/s1600/4a+2-3+hrs+of+picking+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHIb3vTPgYPnVH-KyAbRk4-0ykjDytr1kt8-qOQfmp4fChR1oJ6HzVj7cM5hPMUkaHAkMSZci9l231zOhmFB_L93ZpURQX-zTCKKVH1YeeVSGXiNk17_gtwOrhbh_quQ6nHDbbOknkJkZI/s400/4a+2-3+hrs+of+picking+.jpg" height="476" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">It was a remarkable experience but for various reasons we probably won’t be picking there again. Hwaomsa a beautiful place to visit, lying among thick woodlands on the western slopes of Jiri-san near Gurye-gu. It is one of the first places where tea was planted in Korea. Had they not cut the bamboo, that tea would have been called <i>juk-no-cha</i> 竹露茶 (bamboo-dew tea). </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To find authentic j<i>uk-no-cha</i> 竹露茶 (bamboo-dew tea) we visited the artisan tea producer Ha Gu. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SgrcQi2kw8KjdE7uE6AdZHMjH__hHgVufn7HUUsc8D_nqLtHSjSB7CkjKiSPplRb4efyocgBf71XSTdxjyqh3orben_SPqLNLuTEh0t7sUpIPWQp1wc13bHkKOz3LoXo3OihxNLohf4W/s1600/5+Picking+Wild+tea+Ha+Gu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SgrcQi2kw8KjdE7uE6AdZHMjH__hHgVufn7HUUsc8D_nqLtHSjSB7CkjKiSPplRb4efyocgBf71XSTdxjyqh3orben_SPqLNLuTEh0t7sUpIPWQp1wc13bHkKOz3LoXo3OihxNLohf4W/s400/5+Picking+Wild+tea+Ha+Gu.jpg" height="476" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Ha Gu makes delicious tea from leaves picked from wild bushes growing under bamboo and processes them by hand. These teas demand a much higher price than from other artisan producers. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Fourteen professional pickers took four hours of hard picking to gather just this amount of tea. It is about 6 or 7 times more leaves than we amateur pickers gathered but when you realize how much tea shrinks in the drying process. This is still not much tea. Simply put picking wild tea is difficult and sometimes dangerous work. <br />What are tea pickers looking for? This is what they see:</span></span><span style="font-family: Arial,Helvetica,sans-serif;"></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy4zwzLqD_Zg6ChmcmlTtt2xcKcpcmjE02gsI5qddG0YhRKbx0_E0R2lVtJBgpPOrjTHioZN_a6nlL_N4a06xDdOOJKTKT-upDyiXu8iRIrVdSEv4KjV83CUCGSWH9IHpurqtvll5y054/s1600/6+Tea+leaves+xyz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqy4zwzLqD_Zg6ChmcmlTtt2xcKcpcmjE02gsI5qddG0YhRKbx0_E0R2lVtJBgpPOrjTHioZN_a6nlL_N4a06xDdOOJKTKT-upDyiXu8iRIrVdSEv4KjV83CUCGSWH9IHpurqtvll5y054/s400/6+Tea+leaves+xyz.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">This is what they are after. . .</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAQX-OGoWcbJ5MJ7LSSNQBfcEa6IN9KaZI94R6sk3ILHWWMPn44y3lP6OMvXzgKQf3etzRUjEhZyzSv_UQkVVi1rDC8FPbdvTALRNLj8W1InX3Dl0FX3qzYRKOSNLp8Z9V8HMPQme806R/s1600/6a+tea+leaves+x.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAQX-OGoWcbJ5MJ7LSSNQBfcEa6IN9KaZI94R6sk3ILHWWMPn44y3lP6OMvXzgKQf3etzRUjEhZyzSv_UQkVVi1rDC8FPbdvTALRNLj8W1InX3Dl0FX3qzYRKOSNLp8Z9V8HMPQme806R/s400/6a+tea+leaves+x.jpg" height="552" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"> . . . just the three lead leaves. The leaves on the left are what is know as <i>ja soon cha</i> or ‘purple tea leaves’ even though these particular leaves are more orange, the top of the larger leaf does have a purple tint. This is caused by cold nights and warmer days resulting in the need for phosphorous. But these are wild or semi-wild organic bushes so they will not be adding phosphorous and the pickers like these <i>ja soon cha</i>. The leaves on the right are ready to be picked. I should say the leaves are ready to be “plucked”. “Don’t use your fingernails to cut the stem. That will interrupt the flow of juices and qi.” We were asked to simply grasp the stem and pull i.e. ‘pluck’ the leaves.<br />There is little wonder why tea farmers from those with small gardens to commercial producers have planted tea bushes in rows for easier plucking.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6KID-5XtB9s9n72Wr5nqF9h33n8PT0QjDvVrM2YqZSrtoBlab52DulqT4QG5qKvtmx41UvJQFsxAB4eurWcRADUkR5aMqq3ZvTJvVwIJjbuEtOJ-W_4hwqKWpEKPlMynxNH64OQ7dYVF/s1600/7+AH+Dong+Cheon_9830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6KID-5XtB9s9n72Wr5nqF9h33n8PT0QjDvVrM2YqZSrtoBlab52DulqT4QG5qKvtmx41UvJQFsxAB4eurWcRADUkR5aMqq3ZvTJvVwIJjbuEtOJ-W_4hwqKWpEKPlMynxNH64OQ7dYVF/s400/7+AH+Dong+Cheon_9830.jpg" height="425" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">While these organized bushes behind Dong Cheon Tea may look similar in form to Boseong bushes, these are semi-wild bushes.</span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0I4nIfdyThTi7awX-L-Y4kJtOx3yPz1CVLTTJEpMe4fPzCLeGfIeqQePDO9-CPLohwUfPqnQIeR8XRXBdDItiFS61bACq5vn82qxH_NDlKWIicOG5PcdBe_EgBq-2A_s_5XjXePTmEYV/s1600/8+Weather+monitoring+Dong+Cheon+Tea+2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0I4nIfdyThTi7awX-L-Y4kJtOx3yPz1CVLTTJEpMe4fPzCLeGfIeqQePDO9-CPLohwUfPqnQIeR8XRXBdDItiFS61bACq5vn82qxH_NDlKWIicOG5PcdBe_EgBq-2A_s_5XjXePTmEYV/s400/8+Weather+monitoring+Dong+Cheon+Tea+2011.jpg" height="476" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">The bushes are cared for and monitored – yes - but these bushes are organically grown with no insecticides or chemical fertilizer – simply allowed to grow in the same manner as wild bushes.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Dong Cheon is a cooperative of about 80 tea farmers each growing tea using strict organic procedures. Because the farms are scattered throughout the Hwagae Valley area, an area that can experience wide weather conditions, even after the harshest winter Dong Cheon Tea can continue to produce excellent teas. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Please continue to <a href="http://morningcranetea.blogspot.com/2013/10/picking-tea-in-korea-part-2.html" target="_blank">Part 2</a></span></span> </div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="color: black;"><span style="color: #f9cb9c;">Special</span> </span>Note:</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">To learn about Tea Tour Korea 2015 that will take place in May 2015 and host between 4 and 8 guests, <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact</a> us. We already have some folks on that list. Contact us now. It could be the last tea tour we personally host. There is no obligation.</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Note: We seldom post the exact same post on two different blogs. This Morning Crane Tea blog is reserved more for informational topics while our Tea at Morning Crane Tea blog focuses specifically on our teas. For this post I have made an exception but if you are interested in information about our teas, please also follow our </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><a href="http://teaatmorningcranetea.blogspot.com/2013/10/picking-tea-in-korea-part-1.html" target="_blank">Tea at</a></span></span> Morning Crane Tea blog. We also have a morning Crane Tea <a href="http://morningcraneteaware.blogspot.com/" target="_blank">Ware</a> blog. One day I hope to have a website where everything can be easily found. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">Remember that although I have what some consider a nice logo as seen on our tea bag labels and try to provide excellent <a href="http://teaatmorningcranetea.blogspot.com/2013/07/2013-korean-tea-sale-and-announcing-tea.html" target="_blank">teas</a>. I am not a big tea company. I am just a potter and retired professor, trying to also promote Korean arts and culture. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;">If you have never tried any of our teas or bought any of our tea ware I hope that you will do so soon. Search what independent tea blogs are saying about Dong Cheon teas and Morning Crane Tea. Then <a href="mailto:morningearth@sbcglobal.net" target="_blank">tell us</a> about it for a special discount. </span></span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-84443281888106786732013-06-18T10:04:00.001-07:002014-10-22T09:48:03.143-07:00Returning from Tea Tour Korea 2013 with a Darjeeling !?!<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">Tea Tour Korea 2013 was an extraordinary adventure into
Korean tea ware and Korean tea. In
the process we identified more than twenty Korean teas we would like you to try
plus a delicious Darjeeling.
“What! A
Darjeeling !!???!?”, you might exclaim.
“How did a tea tour to Korea come back with a Darjeeling? </span></div>
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<span style="font-family: Arial; font-size: 16pt;">We thought you might ask so I decided I would get that
question and this tea ‘on its way’ before we introduce you to some truly
amazing Korean teas, the classic and <i>new</i></span><span style="font-family: Arial; font-size: 16pt;"> Dong Cheon teas and their producers.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDd5S-O-4VhkPOBcugS3K8eI61_FEnfv72eH5n3PPRcLJC1Y9ILUadxuNUzhNobBkKxE568ajtNLDkMgszxhCMyVoK8pZGK9H8QidyLaRX-TRTxZPfU8pLN3bi0XtiSBbukBP9x5zuYe_k/s1600/0132+Leaves+w+Celadon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDd5S-O-4VhkPOBcugS3K8eI61_FEnfv72eH5n3PPRcLJC1Y9ILUadxuNUzhNobBkKxE568ajtNLDkMgszxhCMyVoK8pZGK9H8QidyLaRX-TRTxZPfU8pLN3bi0XtiSBbukBP9x5zuYe_k/s400/0132+Leaves+w+Celadon.jpg" height="400" width="382" /></a></div>
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<span style="font-family: Arial; font-size: 16pt;">We first learned of the tea <i>Treasure Gold</i></span><span style="font-family: Arial; font-size: 16pt;"> from our good friend Frank
Benjowski owner of <a href="http://shop.benjowskitea.de/home" target="_blank">Teehandelshaus Benjowski</a> in Berlin, Germany. Frank is a passionate teashop owner
and connoisseur who has traveled the world in search of special teas for his
impressive teashop. Those who have
been there, tell us that it is the best teashop in Europe. Frank has personally visited tea
plantations throughout the world traveling to each one alone. The only tea tours he has ever taken have
been with us on Tea Tour Korea 2011 and again on Tea Tour Korea 2013. We are honored that he joined us.</span></div>
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<span style="font-family: Arial; font-size: 16pt;">Frank is particularly known for his knowledge of Nepalese
and Indian teas some of which are available exclusively at his shop. We first learned about <i>Treasure Gold</i></span><span style="font-family: Arial; font-size: 16pt;"> from him as a very special autumnal
Nepalese tea (a Nepalese Darjeeling) when he shared it with us in 2011 and gave it as gifts to several
tea and tea ware artists on that tour - to their great response. Our version is officially a Darjeeling
from the famous Oakyti plantation in India.<i> </i></span></div>
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<span style="font-family: Arial; font-size: 16pt;"><i>Treasure Gold’s</i></span><span style="font-family: Arial; font-size: 16pt;"> story is fascinating.
Nepal and India share a common boarder separated by the Mechi
River. Citizens from both
countries travel back and forth easily and even work in the other country. The countries also share similar tea
plants particularly in this small area.
Occasionally some of these plants develop a distinctive golden
leaf. One of the tea advisors
oversees tea plants in both Nepal and India. It is this advisor that produces this prize winning tea - <i>Treasure
Gold</i></span><span style="font-family: Arial; font-size: 16pt;">. These leaves don’t develop every year
but when they do he has the tea pickers harvest them for this special
production. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsFbLdLTzSGkby3uGNA176eis4YiqhLquy067QCdZOmnSXbPiQJY9S_jgdBHPqki0b7mOVgJgl0Q3hQAGNQCIoSx-hPHelXN1u_kEk-_Px08FwBmplBPETfQYRiAOC8wgmI2x8dzqH8qh/s1600/Nepal-Fikkal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsFbLdLTzSGkby3uGNA176eis4YiqhLquy067QCdZOmnSXbPiQJY9S_jgdBHPqki0b7mOVgJgl0Q3hQAGNQCIoSx-hPHelXN1u_kEk-_Px08FwBmplBPETfQYRiAOC8wgmI2x8dzqH8qh/s400/Nepal-Fikkal.JPG" height="267" width="400" /></a></div>
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<span style="font-family: Arial; font-size: 16pt;">They may be harvested
in Nepal or India and are always carefully picked and processed </span><span style="font-family: Arial; font-size: 16pt;">mostly </span><span style="font-family: Arial; font-size: 16pt;">by hand. The production this season was very
small - just 15 kilo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhB62fivQY3c_XyHqEonkqsH9lBF2aBGoM2Gb5VyqqHhWtyE553jmqlM3s-QrwaspKvZgEwdMxwD2o2nItO1Gd1zqMWcy1V4vp5gc8wDsb-rhCkuRnRCnpdZ7iQu9mhr-V1TOGyarUfcu/s1600/Nepal-Fikkal+j.pA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhB62fivQY3c_XyHqEonkqsH9lBF2aBGoM2Gb5VyqqHhWtyE553jmqlM3s-QrwaspKvZgEwdMxwD2o2nItO1Gd1zqMWcy1V4vp5gc8wDsb-rhCkuRnRCnpdZ7iQu9mhr-V1TOGyarUfcu/s400/Nepal-Fikkal+j.pA.jpg" height="176" width="400" /></a></div>
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Quick hands inspect the pick</div>
<span style="font-family: Arial; font-size: 16pt;">Frank
Benjowski buys them all, for he knows how delicious this tea is. Because of the friendship we developed
with Frank, he allowed us at Morning Crane Tea to purchase a kilo so we could offer it to you.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6GafyR27UE-FFUQ0UEYCwutzLOwZKmtHRgalGh5Vq_wnmPRpRHMy_6hhGsCHL7IH-AQCLzHZso5YMFWHIsWi8o0G0ET0r_oJF68Q8RBt6Z5qAex-HWnPyoGisoGNThEmjYAvvQQEqXG9/s1600/0132+Leaves+w+CeladonA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6GafyR27UE-FFUQ0UEYCwutzLOwZKmtHRgalGh5Vq_wnmPRpRHMy_6hhGsCHL7IH-AQCLzHZso5YMFWHIsWi8o0G0ET0r_oJF68Q8RBt6Z5qAex-HWnPyoGisoGNThEmjYAvvQQEqXG9/s400/0132+Leaves+w+CeladonA.jpg" height="202" width="400" /></a></div>
<div class="MsoNormal">
<br />
<span style="font-family: Arial; font-size: 16pt;">Let’s look at the tea.
</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">I am first struck with the amazing bouquet emanating from
the container - the rich flavor permeates the air, envelops me and draws me
in. The leaves are rich and varied
and obviously all gold. Only the
drying and oxidation has changed them, imbuing each with a delectable
provocative flavor.</span><br />
</div>
<div class="MsoNormal" style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHblqrm3asIetjlkQb2HRBvG8i4bsLFhmc3cvfdam3smfuSbqj4K0-7P64i0k0CqDt_Dlr0yUKee6Qc7Pau26nhDE8jtDbHRsMxcWmY73wl1w32MGfF7Kk1Rgepij7xCjWxbnqDNvHRgP5/s1600/0132+Leaves+w+CeladonB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHblqrm3asIetjlkQb2HRBvG8i4bsLFhmc3cvfdam3smfuSbqj4K0-7P64i0k0CqDt_Dlr0yUKee6Qc7Pau26nhDE8jtDbHRsMxcWmY73wl1w32MGfF7Kk1Rgepij7xCjWxbnqDNvHRgP5/s400/0132+Leaves+w+CeladonB.jpg" height="196" width="400" /></a></div>
<span style="font-family: Arial; font-size: 16pt;">On closer examination we discover tiny ‘hairs’ covering the
leaves. They must contribute to
the savory taste that follows. Are these the same as the coveted tiny hairs on orange pekoe leaves?</span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK84rJJYD-OstdWSvOPhgu90VHEh8bxh0P1oJuNFndtoLMFaPwdbUPfYdwBeNdMtwZwnM4DOT43pXhVMoVpxWe_apDiVG3S4np0riBfK-x7frrOF2Fb5Id1erCSYa7hCXle0JlwDe04hNg/s1600/0140+Scale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK84rJJYD-OstdWSvOPhgu90VHEh8bxh0P1oJuNFndtoLMFaPwdbUPfYdwBeNdMtwZwnM4DOT43pXhVMoVpxWe_apDiVG3S4np0riBfK-x7frrOF2Fb5Id1erCSYa7hCXle0JlwDe04hNg/s400/0140+Scale.jpg" height="247" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<span style="font-family: Arial; font-size: 16pt;">For this tasting, I decided to use 4.25g of leaves in an 8oz
glass teapot because I wanted to show you the leaves in action and the rich
color of the liquor. 8oz is as large as I personally go when brewing any tea.</span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMMOiPN7kFLq8BvBv9ELa1gA9nd7MCXinO4LG-E-SLrG0OI83cRlB47c5ZwSU3hzCqSDYJhkWkq7PgyQxnZFUIx7lv1wBI6GZh6oZCksms8bj4x1OD56viXYgPDaue_DAU-1vaHzp3gSq/s1600/0143+Glass+Teapot+w+dry+leaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMMOiPN7kFLq8BvBv9ELa1gA9nd7MCXinO4LG-E-SLrG0OI83cRlB47c5ZwSU3hzCqSDYJhkWkq7PgyQxnZFUIx7lv1wBI6GZh6oZCksms8bj4x1OD56viXYgPDaue_DAU-1vaHzp3gSq/s400/0143+Glass+Teapot+w+dry+leaves.jpg" height="275" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1vTvy9hwng7YB2m518DVuXTulxIYlDZ0jn9q_F6BamFoByCWRKbUKodOMMIBaQWY5TAEZ2BOc-Vj_Ue7PI5mtghmaDs87BZOyUr_QdSuWPy5Cvgu3MhuVENq4KBThz-wumLT3str5RgS/s1600/0144+Glass+teapot+first+infusion+10sec..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1vTvy9hwng7YB2m518DVuXTulxIYlDZ0jn9q_F6BamFoByCWRKbUKodOMMIBaQWY5TAEZ2BOc-Vj_Ue7PI5mtghmaDs87BZOyUr_QdSuWPy5Cvgu3MhuVENq4KBThz-wumLT3str5RgS/s400/0144+Glass+teapot+first+infusion+10sec..jpg" height="277" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<span style="font-family: Arial; font-size: 16pt;">This image is of the first infusion taken about 10-15
seconds after pouring the water; i.e. pour the water grab the camera and take
the shot.</span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefM3BGuVsgwMehy_Tw2w1EkglQnbBEJ-oKSwOmMmf3apSG9uXSJlk7GhvVlBwVaV5vv6GBtVPdHZzs3KWkSZY1aJfK8-ewEbbCh9cMUrWw66uv3YG3n3bqYtYmjECLXop1uXJDWyTrHnl/s1600/0148+Celadon+cup+first+infusion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiefM3BGuVsgwMehy_Tw2w1EkglQnbBEJ-oKSwOmMmf3apSG9uXSJlk7GhvVlBwVaV5vv6GBtVPdHZzs3KWkSZY1aJfK8-ewEbbCh9cMUrWw66uv3YG3n3bqYtYmjECLXop1uXJDWyTrHnl/s400/0148+Celadon+cup+first+infusion.jpg" height="400" width="371" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNWiiOoyywW6SShb6G2CEpKdRNVCZkloAFA5vJoKOvO7xwDSpRQbOtKkeRfe9z0NBv2R7IuC3VEu7E-ub24-_L1BCHMkq55noLuxF2BUwUbeVWQQ-jzHWc08CbZRpmsnaT_2xsorovmrk/s1600/0148+Celadon+cup+first+infusionA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNWiiOoyywW6SShb6G2CEpKdRNVCZkloAFA5vJoKOvO7xwDSpRQbOtKkeRfe9z0NBv2R7IuC3VEu7E-ub24-_L1BCHMkq55noLuxF2BUwUbeVWQQ-jzHWc08CbZRpmsnaT_2xsorovmrk/s400/0148+Celadon+cup+first+infusionA.jpg" height="266" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br />
<span style="font-family: Arial; font-size: 16pt;">With the first sip, I am struck at the abundant qi-cha that
hits me quickly. The tea is not
bitter but rather smooth and tasty with floral hints that coat the mouth and
tongue -</span><span style="font-family: Arial; font-size: 16pt;"> slightly sweet with subtle spice and notes of citrus.</span><span style="font-family: Arial; font-size: 16pt;"> The taste is deep and
long, holding its own after four infusions and it could have gone several more
but I was eager to write this post.
In addition, with 8oz I was drinking a lot of tea. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">Sorry, I’m still not one who is good at describing taste with each infusion, but hopefully I can give you a sense of the experience.</span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyzXUSAR7WMhrK1nJbB1U_4IW_hwx-lNSPkxIoa2ev4lj2NtwNl5KB7lu0sGflNiT-ovT7A-3pN2q0N_w0P0WIrwiPMyNk_ilJuPFhdqE9-JgNIXaxJpDmJ_ubYP5cyreyum7W5E8cgaq/s1600/0155+Glass+Teapot+3rd+infusion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNyzXUSAR7WMhrK1nJbB1U_4IW_hwx-lNSPkxIoa2ev4lj2NtwNl5KB7lu0sGflNiT-ovT7A-3pN2q0N_w0P0WIrwiPMyNk_ilJuPFhdqE9-JgNIXaxJpDmJ_ubYP5cyreyum7W5E8cgaq/s400/0155+Glass+Teapot+3rd+infusion.jpg" height="258" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">This image is after 3 infusions.</span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">After four infusions I decided to image the leaves. </span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 16pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial; font-size: 16pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkMxQbfIpvssrButDsJPgXApWUuTORAhFe0TZzPuIPjRrHjaSD5MSYSRTYrRs6QdluWcerYvaxJdUjJF1kxV5M840mmB3ODNG6R6wQB5TiQNpeMP0A7ZK8an6nsKSdgxITdYvUi7u6Yj3/s1600/0156+infused+leaves+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkMxQbfIpvssrButDsJPgXApWUuTORAhFe0TZzPuIPjRrHjaSD5MSYSRTYrRs6QdluWcerYvaxJdUjJF1kxV5M840mmB3ODNG6R6wQB5TiQNpeMP0A7ZK8an6nsKSdgxITdYvUi7u6Yj3/s400/0156+infused+leaves+4+.jpg" height="296" width="400" /></a></div>
<span style="font-family: Arial; font-size: 16pt;">
</span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">They have not yet begun to open and, as
I said, they seem to have much more to offer. I’m not familiar with Darjeeling teas. Will these leaves ever open?</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBRO29615myijQ7XZ23DSGHtXbg-I_pqi1kuDROtr-uDDx6qVva3A2A5RSfeCDhGoaCpY9C_rIdrVsJO3BO8Kgef-FYaGtnAjt752fPuxMeerwGxklKzf7OsYH40WioKqzKY32TLga6kh/s1600/0156+infused+leaves+4+A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEBRO29615myijQ7XZ23DSGHtXbg-I_pqi1kuDROtr-uDDx6qVva3A2A5RSfeCDhGoaCpY9C_rIdrVsJO3BO8Kgef-FYaGtnAjt752fPuxMeerwGxklKzf7OsYH40WioKqzKY32TLga6kh/s400/0156+infused+leaves+4+A.jpg" height="236" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">As I type this post, now long after drinking the last cup, I
am struck with the still lingering ‘mouth memory’ of this wonderful tea. </span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">I must end by saying a word about the cup. </span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Arial; font-size: 16pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial; font-size: 16pt;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzRVGchWlK63lsYafU9Y2k3bg6HWbDUOOAoXnTQRg6EIHUHUbbkXN2UhajQCtf1rAstYMkog5w4rP0ec23jcOTrxk6DyqFQYYvaLUS22KZGGF30uGcXmY-jkFIHzZItxjmlsGC1ACq16N/s1600/01520+Ms+Kim%2527s+Celadon+Teacup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzRVGchWlK63lsYafU9Y2k3bg6HWbDUOOAoXnTQRg6EIHUHUbbkXN2UhajQCtf1rAstYMkog5w4rP0ec23jcOTrxk6DyqFQYYvaLUS22KZGGF30uGcXmY-jkFIHzZItxjmlsGC1ACq16N/s400/01520+Ms+Kim%2527s+Celadon+Teacup.jpg" height="400" width="400" /></a></div>
<span style="font-family: Arial; font-size: 16pt;">
</span></div>
<div style="text-align: justify;">
<br />
<span style="font-family: Arial; font-size: 16pt;">I selected a beautifully simple celadon cup of the perfect
color for this tea. The cup was
made by the wonderful female ceramic artist Kim Yu Sung. Kim Yu Sung is one of the only female celadon artists to
have won the prestigious Gangjin Celadon Award at Gangjin Korea’s annual
celadon competition held each year during the Gangjin Celadon Festival. Receiving this award placed her among
the nation’s best celadon artists.
I particularly like celadon for these darker teas - the perfect cup for
this delicious tea. </span></div>
<div class="MsoNormal" style="text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 16pt;">To learn more about how you might purchase some <i>Treasure Gold </i>go to<i> </i>our <a href="http://teaatmorningcranetea.blogspot.com/2013/06/the-darjeeling-among-us.html" target="_blank">tea blog</a> to learn the reasonable pricing on this rare tea. </span><span style="font-family: Arial; font-size: 16pt;"><br /></span></div>
<span style="font-family: Arial; font-size: 16pt;">Kim Yu Sung is one of a group of tea ware artists whose work we will be introducing this year. Click <a href="http://morningcraneteaware.blogspot.com/2013/06/kim-yu-sungs-celadon-cup.html" target="_blank">here</a> to learn more about the cup.</span><br />
<span style="font-family: Arial; font-size: 16pt;">Were you looking for our 2013 teas? Some of them can be found <a href="http://teaatmorningcranetea.blogspot.com/2013/07/2013-korean-tea-sale-and-announcing-tea.html" target="_blank">here</a>.</span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-55343079650353592032012-11-04T20:53:00.000-08:002014-10-22T09:43:58.260-07:00Is This the Best Hwangcha Made in Korea?<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRAs0PczHz3IMLfSr3FrqeCqFaM6X7FKPBjMyBYnnLPQrLvk6zK6_oqPmBu4gFVhx8sIZMRLOiC7b6ZjM6sM8NIb48lfg159JDciz3r83gMEuU06fZl6XoQYQAT7DTxTYvCHamUk7YwZB/s1600/!.+Hwangcha+1+Image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRAs0PczHz3IMLfSr3FrqeCqFaM6X7FKPBjMyBYnnLPQrLvk6zK6_oqPmBu4gFVhx8sIZMRLOiC7b6ZjM6sM8NIb48lfg159JDciz3r83gMEuU06fZl6XoQYQAT7DTxTYvCHamUk7YwZB/s400/!.+Hwangcha+1+Image+2.jpg" height="398" width="400" /></a></div>
<div style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: large;">Throughout
Korea’s tea growing region there are hundred perhaps thousands of individual
artisan tea producers with very small farms, picking and processing their own
tea by hand in the same way that their ancestors did many years ago. Almost all use wild or semi-wild bushes
that are organically grown. Most
limit their production to ujeon, sejak and sometimes jungjak, far fewer Korean producers make
hwangcha or balhyocha, and very few make hongcha, even fewer make ttokcha or matcha
especially for commercial purposes.
</span></span></div>
<div style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: large;">For
the most part these small producers never get known outside of their personal
group of friends or home villages.
Many produce tea simply for their own consumption and to give to
friends. Occasionally a tea is so
good it is shared with a passing monk or nun who tells his or her friends
and the word slowly gets out. One
day a nun who knows <a href="http://morningcranetea.blogspot.com/2010/03/family.html" target="_blank">Shin In-suk</a> told her about a delicious hwangcha
she had in Jiri-san. Jiri-san, the 'holy mountain of Korean tea' has many villages each with their own fine artisan tea producers. The nun explained to Shin In-suk
that the producer, Jeong Jae Yeun, makes her hwangcha before Buddha’s birthday
and dedicates her entire tea production to hwangcha. </span> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3mzBxNrVb531jZB0M3iJUxrYNUd1C2pnCHkpOSKB9OKCWyaShgyquVfTu70fR_ItVql7aQOuP0UR2OR9dSBoJiZHx9IWTkcO9M0ietBHk6Re1YI-imxIl8x8Lc6W-GR2RVydxeyS6YG-/s1600/2+Hwangcha+2+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3mzBxNrVb531jZB0M3iJUxrYNUd1C2pnCHkpOSKB9OKCWyaShgyquVfTu70fR_ItVql7aQOuP0UR2OR9dSBoJiZHx9IWTkcO9M0ietBHk6Re1YI-imxIl8x8Lc6W-GR2RVydxeyS6YG-/s400/2+Hwangcha+2+image.jpg" height="296" width="400" /></a></div>
<div style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: large;">That
the tea is made before Buddha’s Birthday is extremely important to the production
of the best hwangcha. 1 Tea made
before Buddha’s Birthday is made of fresh ‘energetic’ young leaves that thus
contain the most qi. The
difference in taste is remarkable explained the teaware artist <a href="http://morningcranetea.blogspot.com/2010/01/tea-ware-artists-tea-gallery.html" target="_blank">Park Jong Il, Shin</a> In-suk’s husband.</span></div>
<div style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: large;">But
who does that? Most other hwangcha
producers make their green tea first.
That puts their hwangcha production after Buddha’s Birthday and because
it is made from older leaves the tea has less qi. </span></div>
<div class="MsoNormal" style="color: #f9cb9c;">
<span style="font-family: Arial; font-size: large;">We
have not yet had the pleasure of meeting Jeong Jae Yeun but hope to do that on <a href="http://www.teatourkorea.blogspot.com/2012_10_01_archive.html" target="_blank">Tea Tour Korea</a> 2013. </span></div>
<div class="MsoNormal" style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: large;">This
is what we know about Jeong Jae Yeun. In her
mid-60’s Jeong Jae Yeun, who lives near Sancheon has dedicate most of her life
to tea and produces only hwangcha, from organically grown wild and semi-wild
bushes. We also know her tea
becomes highly recommended by the nun who told Shin In-suk and it also
comes highly recommended by both Shin In-suk and her husband Park Jong Il. If you have ever visited Park Jong Il
most likely you have tasted Jeong Jae Yeun’s hwangcha. On Park Jong Il’s recent trip to China
he took this tea and tells me it received great reviews.</span><br />
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCvuMmJj3W_mUnLAEMAMuv0s41Inm4o1uddA4g_vb53X_3E2fCkr2RL_jWj-VSIl-uRKxDSGAGdpCnjxL6kohvkkHhgmVjdVjirICeJw61McQWrAl4pZr3qER24FhrQPPmBNqIIHK9jyw/s1600/3+Hwangcha++2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCvuMmJj3W_mUnLAEMAMuv0s41Inm4o1uddA4g_vb53X_3E2fCkr2RL_jWj-VSIl-uRKxDSGAGdpCnjxL6kohvkkHhgmVjdVjirICeJw61McQWrAl4pZr3qER24FhrQPPmBNqIIHK9jyw/s400/3+Hwangcha++2.jpg" height="400" width="398" /></a></div>
<div style="color: #f9cb9c; text-align: justify;">
<br /></div>
<div style="color: #f9cb9c; text-align: justify;">
<span style="font-family: Arial; font-size: large;">We
at Morning Crane Tea are honored to be the only Western source for Jeong Jae Yeun’s hwangcha. Supplies are limited. Please go to
our <a href="http://www.teaatmorningcranetea.blogspot.com/2012/11/jeong-jae-yeuns-hwangcha-new-to-morning.html" target="_blank">tea blog</a> to learn more about this special tea offering and its price. <span style="color: #f9cb9c;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact</a> us if you are interested in this tea.</span></span></div>
</div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><span style="font-size: large;"> 1. Note: Some artisan tea producers
follow the lunar calendar.</span><span style="color: black;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></span></span><br />
<div style="text-align: center;">
<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><a href="http://morningcranetea.blogspot.com/2010/01/tea-ware-artists-tea-gallery.html" target="_blank">Go T</a><span style="font-size: large;"><a href="http://morningcranetea.blogspot.com/2010/01/tea-ware-artists-tea-gallery.html" target="_blank">o</a> First </span>Park Jong Il Post</span></span></span></span></div>
<br /></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com4tag:blogger.com,1999:blog-4075682991942523126.post-6772330949026460922012-10-24T08:26:00.000-07:002012-10-24T08:26:44.662-07:00A Quick Note: Tea Tour Korea is Coming- May 2013<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;">This is the
first of a series of posts leading to <a href="http://teatourkorea.blogspot.com/" target="_blank">Tea Tour Korea 2013</a>.<span> </span>It will also be one of the last tea
tours we personally host so we want to make this tea tour as culturally rich as
possible.<span> </span>To that end, Tea Tour
Korea 2013 will be a 'complete' tea tour with exceptional perhaps unparalleled
tea and teaware experiences.<span> </span>It
will include:<span> </span>1. Visits to
selected Korean artisan tea producers,<span>
</span>2. Visits to selected Korean teaware artists,<span> </span>3. The History of Korean Tea,<span> </span>4. Meeting Important figures in the contemporary Korean Tea
world,<span> </span>5.<span> </span>Participating in Korean Tea Ceremonies,
6. Witnessing tea being produced, 7.<span>
</span>Producing our own teas and<span>
</span>8. Investigating artists who make Tea related items<span> </span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;">Tea Tour
Korea 2013 will be a non-profit tour hosted by us at Morning Crane Tea and
Morning Earth Korea.</span><span style="font-family: Arial; font-size: 14pt;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;">Anyone can
take you to Korea and introduce you to some people who make tea by hand and
some ceramic artists who make teaware.<span>
</span>We have been told that no one else can give you the depth of a Korean
tea experiences Tea Tour Korea 2013 will provide.<span> </span>We will select from hundreds of possible choices the best
tea producers, the best teaware artists, introduce you to some of the most
significant figures in contemporary Korean Tea, take you into tea factories and
have artisan tea producers teach you how to make various teas.<span> </span>It is not just nokcha anymore.<span> </span>You will meet personally with tea
artisans who make jakseol, hwangcha, balhyocha, hongcha and ttokcha (possibly
even matcha).<span> </span>In addition, you
can't leave Korea without experiencing some of their herbal teas.<span> </span></span>
<span style="font-family: Arial; font-size: 14pt;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;">Will we
have a temple stay?<span> </span>Yes!<span> </span>Will we visit Jejudo? Yes!<span> </span>Will we go to historic sites? Yes!<span> </span>Will we visit teashops in Seoul?
Yes!<span> </span>Will we visit onggi potters?
Yes!<span> </span>This list would in itself be
a great tour to Korea but with the exception of Jejudo, they are add-ons to Tea
Tour Korea 2013.<span> </span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;"><span></span></span><span style="font-family: Arial; font-size: 14pt;">We are
waiting for the date of the Mungyeong Teabowl Festival to be announced to
confirm our Tea Tour Korea 2013 dates.<span>
</span>That festival may be the most exciting teabowl festival in Asia.<span> </span>Tea Tour Korea 2013 will be open to no
more than 8 guests and we have some waiting on that list now -<span> </span>including some who were with us in
2011.<span> </span>Why would they return?<span> </span>They have told us Tea Tour Korea 2011
was the most comprehensive tea tour they have ever experienced and while some
of our visits will be the same, Tea Tour Korea 2013 will expand on the 2011
tour and will be even more comprehensive.<span> </span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;"><span></span>Have you read <a href="http://www.teatourkorea.blogspot.com/2011/07/madeleines-tea-tour-korea-2011-post.html" target="_blank">Madeleine's post</a>? Are you interested in joining us or
learning more?<span> </span><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact us</a>.</span>
<span style="font-family: Arial; font-size: 14pt;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Arial; font-size: 14pt;">Are you
looking for illustrations?<span> </span>Please
wait for the follow up posts. Those posts will not be found here but will be on the blog </span><span style="font-family: Arial; font-size: 14pt;"> <a href="http://teatourkorea.blogspot.com/" target="_blank">Tea Tour Korea 2013</a>. Follow that blog to learn more as Tea Tour Korea 2013 becomes a reality.</span></div>
Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-1979407171238407312012-10-15T16:05:00.000-07:002014-10-22T09:39:49.298-07:00Tom's Moldy Pu-erh: What Would You Do?<div style="text-align: left;">
<span style="font-size: large;">For a number of years I have been interested in tea and teaware. I enjoy a wide variety of teas including pu-erh. There is a particular large 'black oil' pu-erh made by a Korean master in Yunnan but sold in Korea that I particularly enjoy. But what little <i>expertise</i> I have regarding teas is limited to Korean teas. That limited knowledge didn't seem to bother my friend Tom. Tom had been to China and became interested in pu-erh tea. </span><span style="font-size: large;">Tom</span><span style="font-size: large;"> lives in Georgia in a fairly damp climate. He is often plagued with mold in his home. Recently he called me to ask what he should do with the mold he is getting on his pu-erh. I guess he thought I could help. I told him I couldn't be of much help on this subject. I called a friend who knows teas quite well but he too couldn't help because he knows how to prevent the mold and has never had to deal with it. So I'm hoping some of you readers can help.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7maFdu64_Ef96JNLrnGrGQywvWTGIq85z3dSwIBDKgCWjtfiyYYvmCTMlZbw7ekD-gK9LN1oWBi58IpiiE4MYK-bGfnss9615srbdZ4_XjVvlRhH30x3i6XvYERFfRbPs2QDbFy1UaKJn/s1600/Phil++tea+005+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7maFdu64_Ef96JNLrnGrGQywvWTGIq85z3dSwIBDKgCWjtfiyYYvmCTMlZbw7ekD-gK9LN1oWBi58IpiiE4MYK-bGfnss9615srbdZ4_XjVvlRhH30x3i6XvYERFfRbPs2QDbFy1UaKJn/s400/Phil++tea+005+blog.jpg" height="300" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">As you can see the mold is gray not the yellow mold that I'm told can be toxic. I have also heard that one can simply brush it off with a dry toothbrush.</span></div>
<div style="text-align: left;">
<span style="font-size: large;">But 'common sense' tells me there is more to this situation than simply 'brushing it off". Wouldn't that affect the taste of the tea? In addition that won't solve his general moldy tea problem. I suggested that Tom buy a dehumidifier for his house and that If he does 'brush off' the tea that he should also blow it off with his air-gun to get rid of any mold pores that will remain on the tea after the brushing. But basically, I'm wondering if he shouldn't just throw the tea away and take precautions to prevent it in the future. Of course there is the other big issue for Tom. He bought the tea while in China and really hates to throw it away. What would you do?</span></div>
<span style="font-size: large;">Here is a closer look.</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07dU28bmhZ23rV1_J5vo3QWoMejkqAt_hHSAjKPZeMng3kO_1ibNo8wFf61ED4y0OgxHZiMVFymJaeRbdOyhi4X9uP7sw8JPXP5G6eAGZJT-_hvqMtHhAUo98jtEmFiyfKZsomN2UstOt/s1600/Phil's+Mold+2+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07dU28bmhZ23rV1_J5vo3QWoMejkqAt_hHSAjKPZeMng3kO_1ibNo8wFf61ED4y0OgxHZiMVFymJaeRbdOyhi4X9uP7sw8JPXP5G6eAGZJT-_hvqMtHhAUo98jtEmFiyfKZsomN2UstOt/s400/Phil's+Mold+2+blog.jpg" height="326" width="400" /></a></div>
<br />
<span style="font-size: large;">Here is an even closer look.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74zq0ftDb2NLNPqrlEEwlNNafH327G28UaAkTwtOpiyVM4eTvi1ob4ZJdWqsYZjqd8wtRDrnlGabVa23meDk7O-jpsXIlMVVwRTF1MOcTKAaAei1YcjmjQz1TLyUMS7c6VT3qPHE4pvlo/s1600/Phil's+Mold+3+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74zq0ftDb2NLNPqrlEEwlNNafH327G28UaAkTwtOpiyVM4eTvi1ob4ZJdWqsYZjqd8wtRDrnlGabVa23meDk7O-jpsXIlMVVwRTF1MOcTKAaAei1YcjmjQz1TLyUMS7c6VT3qPHE4pvlo/s400/Phil's+Mold+3+blog.jpg" height="400" width="391" /></a></div>
<span style="font-size: large;">So, what would you do? </span><br />
<span style="font-size: large;"> </span>Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com3tag:blogger.com,1999:blog-4075682991942523126.post-32510337883360882742012-09-25T14:54:00.000-07:002012-09-25T14:54:22.299-07:00The World of Korean Ceramics: Available Book<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Zrj5f-eD1kK0iJqzK-0LfhmFRjKie4ez8q-nvaKUitzRaSXhIDVg0-5llHN2SqzR7pXD8AugLh6yGEIzCOPbPIIBdoZ3IG1sE6VTPNbohSXVbLhAY2QQ8k_YBKq7R1gfMJSWaZh3xVlz/s1600/The+World+of+Korean+Ceramics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Zrj5f-eD1kK0iJqzK-0LfhmFRjKie4ez8q-nvaKUitzRaSXhIDVg0-5llHN2SqzR7pXD8AugLh6yGEIzCOPbPIIBdoZ3IG1sE6VTPNbohSXVbLhAY2QQ8k_YBKq7R1gfMJSWaZh3xVlz/s400/The+World+of+Korean+Ceramics.jpg" width="301" /></a></div>
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<span style="font-family: Arial; font-size: 18pt;">This is a
very quick post on the availability of the book T<i>he World of Korean
Ceramics.<span> </span></i></span></div>
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<span style="font-family: Arial; font-size: 18pt;">I recently
was able to make arrangements with the surviving author of this book Dr. Alan
Covell for us to handle sales of the remaining copies of this out of print
book.<span> </span>Several of you have
contacted me about this book but it was not yet available.<span> </span>Now it is available, please <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact me</a>
again if you are still interested.<span>
</span>I will accept orders in the order I receive them after this post.<span> </span></span></div>
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<span style="font-family: Arial; font-size: 18pt;">The book
will be signed by Dr. Covell.<span>
</span>The price is $35.00.<span> </span>The
original price of this book at the time of its publication was $39.50.<span> </span>I realize that this is slightly higher
than some used copies.<span> </span>However a
blog based on the content of this book is being developed and will be available
only to those who have obtained the book from this source.<span> </span>All proceeds from the sale of this book
will go toward our work promoting ceramics particularly Korean. We are interested only in those who truly want to possess this book for personal research. </span></div>
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<span style="font-family: Arial; font-size: 18pt;">Contents:</span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 1. The
Prehistoric World</span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 2. The
Horserider-Shamanist World</span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 3. The Buddhist World</span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 4. The
Confucian World</span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 5.<span> </span>The Japanese World</span></div>
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<span style="font-size: small;"><span style="font-family: Arial;">One my
wonder why Japan.<span> </span>This is part of
Korea's influence on Japanese pottery including Chanoyu, Japanese gains in the
"Pottery War" and more</span></span></div>
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<span style="font-family: Arial; font-size: 18pt;"> 6.<span> </span>The Modern World</span></div>
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<span style="font-size: xx-small;"><span style="font-family: Arial;"> </span></span>
<span style="font-family: Arial; font-size: 18pt;"><br /></span></div>
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interesting and rare information.</span><br />
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<span style="font-family: Arial; font-size: 18pt;">Appendices</span></div>
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<span style="font-family: Arial; font-size: 18pt;">Included
are chronological tables, kiln Illustrations and maps of Koryo kilns, partial
list of musuems and major Korean collections, bibliography, and maps of
porcelain and buncheong (punch'ong) kiln sites.<span> </span></span></div>
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<span style="font-family: Arial; font-size: 18pt;">The book is
richly illustrated.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFOJ1XlgWItygnJIFUoZzicDSF-UZgao2NfIj6vfT0RHS433uCY7S17HcERAOjOGjnOUSLYRFPYAHh6rXph1CowQVNFU7ZCs5ZTR91O5l5RhWgksEZjYfJkFPkN1W1azouj3bLAmMxmef/s1600/Teabowls+WKC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFOJ1XlgWItygnJIFUoZzicDSF-UZgao2NfIj6vfT0RHS433uCY7S17HcERAOjOGjnOUSLYRFPYAHh6rXph1CowQVNFU7ZCs5ZTR91O5l5RhWgksEZjYfJkFPkN1W1azouj3bLAmMxmef/s400/Teabowls+WKC.jpg" width="300" /></a></div>
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<span style="font-family: Arial; font-size: 18pt;">This is
just one of the many pages of illustration found in this book.<span> </span>All of these Korean chawan are in
Japanese museums. In case you are interested, the text below these chawan
reads:</span><span style="font-size: xx-small;"><span style="font-family: Arial;"> </span></span><span style="font-family: Arial; font-size: 18pt;"></span></div>
<br />
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<span style="font-family: Arial; font-size: 18pt;"><span></span>No one individual could
take *Hideyoshi, who first was hospitable to the Portuguese traders and Jesuit
missionaries, as his predecessor Nobunaga had been, by 1587 came to see that they
presented a rival power, a rival loyalty, and he demanded absolute obedience
from his subjects.<span> </span>Kyushu had been
difficult to conquer, and was not under such strong control because of its
distance from his center of power (Kyoto-Osaka).<span> </span>By sending troops only from the maritime provinces of Kyushu
and western Japan, Hideoshi revealed his wariness of these strongly Christian
areas.</span></div>
</blockquote>
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<span style="font-family: Arial; font-size: 18pt;">Dr. Jon
Covell now deceased was a learned scholar of both Japanese and Korean.<span> </span>She was the first person to earn her
doctorate in Japanese studies and lived in the Daitoku-Ji Japan for 10 years
doing extensive research.<span>
</span>Daitoku-Ji temple houses many famous chawan.<span> </span>Then she also lived in Korea for 10 years doing extensive
research there as well.<span> That is where we first met. </span>Her son
Dr. Alan Covell is a leading authority on Korean Shamanism and scholar on many
aspects of Korean and Japanese culture. </span></div>
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<span style="font-family: Arial; font-size: 18pt;">Again if
you are interested in getting a copy of this book signed by Dr. Alan Covell,
please <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact me</a> and include your shipping address and phone number.<span> </span>I'll email you a PDF invoice and
explain payment arrangements.</span></div>
<span style="font-family: Arial; font-size: 18pt;"><br /></span><br />
<br />
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-55937687199040021792012-04-26T14:51:00.002-07:002014-10-22T09:37:05.035-07:00Jung Ki Bong's Travel Tea Set<div style="text-align: justify;">
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<span style="font-size: small;"> Jung Ki Bong is a third generation celadon artist from Haenam, South Korea, not far from the famous city of Gangjin. Some consider him to be one of Korea's best celadon artists for his mastery in carving and inlay. The walls of his showroom are lined with many well deserved awards and he receives several million KRW for this work.</span></div>
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<span style="font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5peAhaHDFPNI-NG8n1TqPdmYjUOdnVrwDLQxjsyD0jrYPkDC58mvXg1_fhnohBMxkuXUIAwoQV4gbzOtH7VxBx3Y7kGglAXjQmzrq82QsHnP7033zfOZ893pBGrJE4TxiyqlwO5a9GL7d/s400/Jong+Ki+Bong+double+wall+72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5peAhaHDFPNI-NG8n1TqPdmYjUOdnVrwDLQxjsyD0jrYPkDC58mvXg1_fhnohBMxkuXUIAwoQV4gbzOtH7VxBx3Y7kGglAXjQmzrq82QsHnP7033zfOZ893pBGrJE4TxiyqlwO5a9GL7d/s400/Jong+Ki+Bong+double+wall+72.jpg" height="398" width="400" /></a></div>
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<span style="font-size: small;">a Jung Ki Bong Double Walled Jar </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1efgWITk9XrCsDm293pycFJn8-3W_5DrluO3nJs_YpJlbsfA0THO-CsNWlRxyhFzk6jAM82aC3SaDPpXSyi8Rvt1mNRNb2ZUOfaYm3HwgAub6NRqzfYFSrTM04Pe-vHH9cnEEjGRhcLyF/s1600/Jong+Ki+Bong+close+up72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1efgWITk9XrCsDm293pycFJn8-3W_5DrluO3nJs_YpJlbsfA0THO-CsNWlRxyhFzk6jAM82aC3SaDPpXSyi8Rvt1mNRNb2ZUOfaYm3HwgAub6NRqzfYFSrTM04Pe-vHH9cnEEjGRhcLyF/s400/Jong+Ki+Bong+close+up72.jpg" height="336" width="400" /></a></div>
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<span style="font-size: small;">A close-up view</span></div>
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<span style="font-size: large;">Jung Ki Bong is so respected that the Gangjin International Celadon Festival invites him to present the celadon carving workshop for the International ceramic artists who visit that festival each year. Here he is demonstrating for the American artist Bryan Van Benschloten. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Eo7JwLCkSieAEhG4IalXvd_pleKyXPhq11P1hS4rq_5k5e-i4g3d7FoVAg9tpmbjKCUEBCJRYWggtLxUZ341StqTUUeHaeiTpW08oLvKi6xz8XQG2QFivm2UlQb2dPP1WeW1rno4B_19/s1600/IMG_4748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Eo7JwLCkSieAEhG4IalXvd_pleKyXPhq11P1hS4rq_5k5e-i4g3d7FoVAg9tpmbjKCUEBCJRYWggtLxUZ341StqTUUeHaeiTpW08oLvKi6xz8XQG2QFivm2UlQb2dPP1WeW1rno4B_19/s320/IMG_4748.jpg" height="320" width="213" /></a></div>
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Jung Ki Bong (center) with Bryan</div>
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<span style="font-size: large;"> Jung Ki Bong, whose wife is a tea master, also makes great very reasonably priced teaware including a really exciting lotus travel tea set. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaMY290m3SCci54qa1o70nPd2uJu9lzzMLWTTao7A_v9mC7I97xiwF8zxVTpzEIPxpd6oeTi4MgXtPEB3_eUaU9eD53nsL6sb7jamuNRVMzdAv_HmX78zB7bj-qjxXUIiyi5k1M-YKTXH/s1600/Jong+Ki+Bong+blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaMY290m3SCci54qa1o70nPd2uJu9lzzMLWTTao7A_v9mC7I97xiwF8zxVTpzEIPxpd6oeTi4MgXtPEB3_eUaU9eD53nsL6sb7jamuNRVMzdAv_HmX78zB7bj-qjxXUIiyi5k1M-YKTXH/s400/Jong+Ki+Bong+blog1.jpg" height="265" width="400" /></a></div>
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<span style="font-size: xx-small;"><span style="font-size: small;"> Another View</span></span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwKcdKe5JSX8GgbBRyeV-T75iLUCnyyULxLm37qnD-U6sLSXZf7AZDr8Vy6GiqtqKqY4EQCaUMF77CFOx54cA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="font-size: large;"> The lotus flower, the symbol of enlightenment in Buddhism, is a perfect choice on which to base this beautiful teaset. </span></div>
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<span style="font-size: large;"> Additional images of teasets by Jung Ki Bong and other artists will be posted on our <a href="http://www.morningcraneteaware.blogspot.com/" target="_blank">teaware</a> blog in the near future. Become a follower of that blog to be informed when they are available to see and for purchase. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact us</a> if you would like to be on the purchase waiting list.</span></div>
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<span style="font-size: large;"> Turning to Korean tea. Throughout Korea the "pick" has begun. It has been a great growing season for tea, especially compared to 2011, and we are eagerly anticipating the results. </span></div>
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<span style="font-size: large;"> Morning Crane Tea will be offering a number of new teas from several great Korean tea producers. We want to bring you some really unusual and very special offerings. Some of these new teas will be available wholesale but most will only be available through us retail and in very limited quantities. Because our goal is simply to help expose you to some great Korean teas we will making no profit on some of the teas we will be offering. To be among the first to learn what will be available please <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">email</a> us to be placed on that list. Also watch the </span><span style="font-size: large;"><a href="http://teaatmorningcranetea.blogspot.com/" target="_blank">new blog</a> </span><span style="font-size: large;">develop at Tea at Morning Crane Tea. Follow that blog to learn about our new teas as they become available.</span></div>
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</div><div style="text-align: center;">click image to enlarge</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj65ccC7eV7dhFsn-VaEUAKgE5-mswgplJFq3esYj606EwcrcgPBRnLMhbrmSYAGfZnDRGlExZs5xrR9bIYOigGsHMiqAPwcRR1QqfSWd3dLe779YehVNwkEw8ti1bxea5hyy2v2cXALoE/s1600/Goldfish+Tea+&+Teaware+Ad+M2xz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj65ccC7eV7dhFsn-VaEUAKgE5-mswgplJFq3esYj606EwcrcgPBRnLMhbrmSYAGfZnDRGlExZs5xrR9bIYOigGsHMiqAPwcRR1QqfSWd3dLe779YehVNwkEw8ti1bxea5hyy2v2cXALoE/s400/Goldfish+Tea+&+Teaware+Ad+M2xz.jpg" width="307" /></a></div><br />
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<div style="text-align: justify;">(Just another quick note. I know we are supposed to spell teaware 'tea ware'. But why are teabowl and teaware spelled 'tea bowl' and 'tea ware' when teacup and teashop and teaspoon are not separated? They say the English language is changed by the way we use it. I'm spelling teaware and teabowl this way. Please join me and if you know anyone on the 'dictionary committee' let them know they should change these words. Thanks - pet tea peeve no. 1) </div>Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-33634576612673998822012-03-13T08:33:00.001-07:002012-03-14T08:34:54.122-07:00David Louveau a Chawan<div style="text-align: justify;"><span style="font-size: large;">A couple of weeks ago my friend David Louveau, who is a ceramic artist in La Borne, France, sent me an image of one of his teabowls shortly after it was formed. Then just the other day we spoke over Skype and he sent me some more images so I thought I would share these two. </span><br />
<span style="font-size: large;">I first met David when we both participated in the Mungyeong Teabowl Festival. He was representing France I represented the United States. Mungyeong is located in the heart of the Korean mountains just where the magnificent <a href="http://baekdu-daegan.com/" target="_blank">Baekdu-Daegan </a>mountain range bends to travel south to the tea mountains of Jirisan. I'll write more about Mungyeong and its great festival later. This short post is to briefly introduce David and his exciting work.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn44dEGFjhvk3eKEL08N68c7E9yKaW1rlpT7UvAGCPz2Q6QJeyxWzzdIw9I41-0vtzE3GTlH4UxqmHJoZCpe3RZrt-wlg2j7_sYZfaDEwM71BpmxqErPf7xDBn8vNEytbc0k0L6qgS5KZ/s1600/David+Louveau+2+b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEn44dEGFjhvk3eKEL08N68c7E9yKaW1rlpT7UvAGCPz2Q6QJeyxWzzdIw9I41-0vtzE3GTlH4UxqmHJoZCpe3RZrt-wlg2j7_sYZfaDEwM71BpmxqErPf7xDBn8vNEytbc0k0L6qgS5KZ/s400/David+Louveau+2+b.jpg" width="353" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> Greenware cup David Louveau</div><br />
<div style="text-align: justify;"><span style="font-size: large;">David's clay is sandy causing the clay to pull as he quickly forms his work on the wheel. He likes the naturalness of the clay allowing it and the wheel to speak to the form as much as he does. His bowls are not large often doubling in their use between infused and powdered tea. I call this type of form a 'dragon' form. Although this direction in style is not unique to David he has mastered it and brings to it his own voice. The results after firing in his equally amazing anagama are exhilarating.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZFwCUMCaLYL3UdssYGqQehJt126athHASvx-uGZgFFLu5xZqO3NxzZhFygp469Zy_J4oq23hWQ_yTkKcv5f7OFinLc0FTtdlhyphenhyphenZrhoERbUyGSMBjBbm-uK7qndOFHyzGH9p95skFSFbx/s1600/david_louveau_2+2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZFwCUMCaLYL3UdssYGqQehJt126athHASvx-uGZgFFLu5xZqO3NxzZhFygp469Zy_J4oq23hWQ_yTkKcv5f7OFinLc0FTtdlhyphenhyphenZrhoERbUyGSMBjBbm-uK7qndOFHyzGH9p95skFSFbx/s400/david_louveau_2+2a.jpg" width="400" /></a></div><div style="text-align: center;">Fired cup David Louveau</div><br />
<div style="text-align: justify;"><span style="font-size: large;">I will return to the work of David Louveau in a future post both here and on our <a href="http://morningcraneteaware.blogspot.com/" target="_blank">teaware</a> blog. Get in line to obtain one of his pieces.</span></div>Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-74688871838897831652012-01-21T16:51:00.000-08:002014-10-22T09:38:36.678-07:00The Park Jong Il Teacup Sale<style>
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<span style="font-family: Arial; font-size: large;">There is something compelling about tea that goes beyond the ordinary. Each morning I sit with a Korean teacup, small, no handle, subtle in color and form, fitting my hand and gently conveying the warmth of tea. It is most often filled with Korean green tea – picked early in the spring – warm to both the hand and heart. Those moments take me away from the blur of daily life to peace and clarity. For me, that is “tea”. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__jf5WtCjn9iAk7QXd5ARALMARKlMqCsTljDIiVwxP5Gp335To5FRvzzZmi0ZU6Y2W-hrdJcU1Hw0_9f5COSPHOvw-n7VZfT0d74U0cZFL3QcsGdbxYnz9-7XlXPzI-e-VrUc9qWO4TfY/s1600/Park+Jong+Il+cup+blog+post+1b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__jf5WtCjn9iAk7QXd5ARALMARKlMqCsTljDIiVwxP5Gp335To5FRvzzZmi0ZU6Y2W-hrdJcU1Hw0_9f5COSPHOvw-n7VZfT0d74U0cZFL3QcsGdbxYnz9-7XlXPzI-e-VrUc9qWO4TfY/s320/Park+Jong+Il+cup+blog+post+1b.jpg" height="320" width="320" /></a></div>
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">One of My Park Jong Il Morning Tea Cups</span></span></div>
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<span style="font-family: Arial; font-size: large;">Often that cup is one made by Park Jong Il. When I drink from one of his cups, I am reminded of his <a href="http://morningcranetea.blogspot.com/2010/01/tea-ware-artists-tea-gallery.html" target="_blank">studio</a> that we watched being built from raw clay and trees hewn nearby. It reminds me of the view from his mountaintop home – down across the valley. The cup reminds me of the firing of his <a href="http://morningcranetea.blogspot.com/2010/03/jong-ils-gama-kiln.html" target="_blank">kiln</a> and the wood fly ash touching the cup as it reaches its mature temperature. It reminds me of his wonderful <a href="http://morningcranetea.blogspot.com/2010/03/family.html" target="_blank">family</a> - his wife Shin In-Suk and daughter Park Seo-Ryeon. It must be very difficult living so far from a city. It must be fantastic living so far from a city.</span></div>
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<span style="font-family: Arial; font-size: large;">Drinking from his cup also reminds me of a memorable Korean Tea ceremony held especially for one of our <a href="http://teatourkorea.blogspot.com/" target="_blank">tours</a> just outside his studio. It was wonderful witnessing the full range of Park Jong Il’s tea ware being used as they should be.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wKGhhS-KNcEGLSyUvHETun42sZDGdmipXRNIcOZ5LxoDFCIBX2kxYwtnXfrkeqrxxJq3hA63LAkRqd0141QNA1HsDsLwYqOrNcFUYCTWzRTgb777XYJao9YinQjxHEigaSSYh7vStn5o/s1600/A+Tea+ceremony+using+PJI%2527s+tea+ware.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wKGhhS-KNcEGLSyUvHETun42sZDGdmipXRNIcOZ5LxoDFCIBX2kxYwtnXfrkeqrxxJq3hA63LAkRqd0141QNA1HsDsLwYqOrNcFUYCTWzRTgb777XYJao9YinQjxHEigaSSYh7vStn5o/s400/A+Tea+ceremony+using+PJI%2527s+tea+ware.jpg" height="296" width="400" /></a></div>
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<span style="font-family: Arial; font-size: large;">A Korean Tea Ceremony Using Park Jong Il's Teaware </span></div>
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<span style="font-family: Arial; font-size: large;">It is for these reasons that Morning Crane Tea was formed. Simply to bring you a little closer to the wonderful tea ware artists like Park Jong Il and fine organic Korean teas to fill those special teapots and cups.</span></div>
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<span style="font-family: Arial; font-size: large;">I hesitated posting any sale on this particular blog. This blog is an information blog, a place to introduce artists and sometimes a little tea. But, this blog also has more followers and more ‘hits’ than any of my other blogs with the possible exception of <a href="http://www.dawan-chawan-chassabal.blogspot.com/" target="_blank">Dawan Chawan Chassabal</a> - that will never see a sale. So in an attempt to make Morning Crane Tea more visible we are posting these two sales. The first on tea, the second on tea ware. In the future any sales will be on our <a href="http://morningcraneteaware.blogspot.com/" target="_blank">Morning Crane Tea Ware</a> blog that will get more interesting throughout the year and a new tea blog dedicated to the teas we offer. That blog will be coming after the spring tea harvest. We will have more teas to offer and by then our technical difficulties may be solved allowing us to work on our web sites again. Please publicly join our Tea Ware <a href="http://morningcraneteaware.blogspot.com/" target="_blank">blog</a> as we will introduce new tea ware artists there, each with a limited quantity sale. Bear in mind we are primarily a wholesale distributor not a regular on-line retail teashop. If you have a legitimate retail store and are interested in handling any of our teas or tea ware <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact us</a>. </span></div>
<span style="font-family: Arial; font-size: large;">I have had to separate Park Jong Il’s offerings into two parts: <a href="http://morningcranetea.blogspot.com/2012/01/morning-crane-tea-ware-sale-park-jong.html" target="_blank">Teapots</a> and Teacups. </span></div>
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<span style="font-family: Arial; font-size: large;">So that you too may be able to sit some mornings with a Park Jong Il cup - warming both your heart and hand, I would like to introduce his current cup offerings.</span></div>
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<span style="font-family: Arial; font-size: large;">Park Jong Il’s cups sell for as much as $30 in the West and deservedly so.</span></div>
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<span style="font-family: Arial; font-size: large;">Park Jong Il's 'Chatchan'</span></div>
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<span style="font-family: Arial; font-size: small;">To contact us to reserve your cup or cup set, click on the number associated with your choice. Click on the photos to enlarge them for a better view .</span></div>
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<span style="font-family: Arial; font-size: 14pt;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;">1</span></a><span style="font-size: large;"> Porcelain Cup Set: $45.00</span></span><span style="color: #cc0000; font-size: large;"> <span style="font-family: Arial,Helvetica,sans-serif;">SOLD</span></span></div>
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<span style="font-family: Arial; font-size: large;">I really like the purity of porcelain against tea. For many years I made Dagi Sets </span><span lang="KO" style="font-family: 바탕; font-size: small;">다기</span><span lang="KO" style="font-family: Arial; font-size: large;"> </span><span style="font-family: Arial; font-size: large;">or tea sets with cups, mine with un-matching forms. I had studied with a Japanese porcelain cultural treasure, an amazing experience, but one in which he had me make every cup exactly alike – two hundred a day. While I value greatly those skills, I came to believe in cups like chawan - as individual servants of tea. I suppose it is the Korean in me. In any case when you have a variety of cup forms you usually don’t have to say, “Which cup is mine?”</span></div>
<span style="font-family: Arial; font-size: large;">How do I look at 'matching tea sets'? They are like ones waiters or waitresses, dressed the same, but each with their own individual personality. </span></div>
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<span style="font-family: Arial; font-size: large;">These cups measure approx. 1.75" H by 2.25 D and </span><span style="font-family: Arial; font-size: large;">1.50 H by 2.75" D</span><span style="font-family: Arial; font-size: large;">. A great pair. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0avIoA3rFyfdMdPBI1v2dhAYvv7lpXai6TGcSHysdwoL3XVri-a65DNkDTzGBGQo-BhwRBAHVS9wuIirG2iqLUy5tSPLM8X8M6ebLsflzJKNZX_tRmfp6yAdToQZ_Nc0pp-IMIdHTxAn/s1600/2+PJI+35A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji0avIoA3rFyfdMdPBI1v2dhAYvv7lpXai6TGcSHysdwoL3XVri-a65DNkDTzGBGQo-BhwRBAHVS9wuIirG2iqLUy5tSPLM8X8M6ebLsflzJKNZX_tRmfp6yAdToQZ_Nc0pp-IMIdHTxAn/s400/2+PJI+35A.jpg" height="250" width="400" /></a></div>
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<span style="font-family: Arial; font-size: 14pt;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;">2</span></a> <span style="font-size: large;">Stoneware 3 Cup Set: </span></span><span style="font-family: Arial; font-size: large;">$70.00 </span><span style="color: red; font-size: large;">SOLD</span></div>
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<span style="font-family: Arial; font-size: large;">This wonderful stoneware 3 cup set is perfect for any collection. Neutral in color they will complement any tea. They are a set but upon closer inspection their individuality emerges. Their form, one of my favorite forms, mimics many Korean chawan. Subtle and beautiful. </span></div>
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<span style="font-family: Arial; font-size: large;">These cups are larger, measuring between 1.8" and 2" H and 3.25" and 3.5" D. A beautiful set, flashed by the fire, the photo does not do them justice. </span></div>
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<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: x-large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">3</a> </span>Single Stoneware Cup: $22.50 <span style="font-size: large;"><span style="color: red;">SOLD</span></span></span></div>
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<span style="font-family: Arial; font-size: large;">This is a very ‘warm’ cup and one that will fit your hand beautifully as you savor your morning or evening tea. It too mimics many Korean chawan. I am enamored with tea ware that shows the process of the production of the piece. The single drip is charming. The cup - warm and inviting. </span></div>
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<span style="font-family: Arial; font-size: large;">This cup measures 1.75" H and 3" D. One of my favorites.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdot1-Q5STsxFKdXkFq49YzUsyDT2Lzrbrh2C8EBTXq9281U1kz2OY6xNBZPv1g3wK8CVE1VVaMmGt1GnSvwWM48iHpRZDj_85fC3lt_a2_OjrsM-f0acVrLqQzCOmGmOTfANph9fYcmI/s1600/4+PJI+52A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdot1-Q5STsxFKdXkFq49YzUsyDT2Lzrbrh2C8EBTXq9281U1kz2OY6xNBZPv1g3wK8CVE1VVaMmGt1GnSvwWM48iHpRZDj_85fC3lt_a2_OjrsM-f0acVrLqQzCOmGmOTfANph9fYcmI/s400/4+PJI+52A.jpg" height="400" width="355" /></a></div>
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<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: x-large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">4</a> </span>A ‘Gqey-yl’ Cup Set: $67.50 </span><span style="color: #cc0000; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">SOLD</span></span></div>
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<span style="font-family: Arial; font-size: large;">A rare buncheong ‘gqey yl’ or brushed slip set from Mr. Park. Each cup stands as an individual and together reminding me of many historical moments in Korean ceramic history. I’m currently preparing a post on an older buncheong chawan. Watch for it on one of my <a href="http://dawan-chawan-chassabal.blogspot.com/" target="_blank">other</a> blogs. Buncheong decorating processes are among my favorite processes. These are made beautifully. If you don’t have a buncheong ‘gqey yl’ set in your collection. Here is your opportunity.</span></div>
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<span style="font-family: Arial; font-size: large;">These cups measure between 1.3" and 1.6" H and 2.48 and 2.75 D. One of my favorite groups.</span></div>
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<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: x-large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">5</a> </span>A ‘Tum-bung-mun’ Individual Cup: $22.50 </span><span style="color: #cc0000; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">SOLD</span></span></div>
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<span style="font-family: Arial; font-size: large;">This beautifully calming cup is decorated with another buncheong decorating process called ‘tum bung mun’ in Korean. In this case the cup is dipped into white slip before the bisque firing then glazed partially with a clear glaze and fired in his wood kiln. It is made beautifully. If you don’t have a buncheong ‘tum bung mun’ cup in you collection. Here is your opportunity.</span><br />
<span style="font-family: Arial; font-size: large;">This cup measures 2" H and 3.12" D.</span><span style="font-family: Arial; font-size: 14pt;"> </span></div>
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<span style="font-family: Arial; font-size: 14pt;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;">6</span></a> A ‘Gqey-yl’ Individual Cup: $22.50 </span><span style="color: #cc0000; font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;">SOLD</span></span></div>
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<span style="font-family: Arial; font-size: large;">This cups is similar to the cups in ‘4’ above but larger. Warm in color it will fit your hand beautifully. It is wonderfully made with superb 'flashing' on the clay body. If you don’t have a buncheong ‘gqey yl’ cup in you collection. Here is a great opportunity.</span><br />
<span style="font-family: Arial; font-size: large;">This cup measures 2" H and 3.25" D. You will enjoy this cup.</span><span style="font-family: Arial; font-size: 14pt;"><span style="font-size: large;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17C053J8yGIksEOjjSuZit5IOHdb5y5nHtJlU_ILP_q8UYF_9MSR7gZ5HQwrgaQ8w3BQwyMmWwE2IVzPUkhAkV0RHhhegvu6Iw3uR5FkK0YJbtuVTButtq-bo0IMmhyU7nwazwhRCHIHm/s1600/7+PJI+53A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh17C053J8yGIksEOjjSuZit5IOHdb5y5nHtJlU_ILP_q8UYF_9MSR7gZ5HQwrgaQ8w3BQwyMmWwE2IVzPUkhAkV0RHhhegvu6Iw3uR5FkK0YJbtuVTButtq-bo0IMmhyU7nwazwhRCHIHm/s320/7+PJI+53A.jpg" height="320" width="258" /></a></div>
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<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: x-large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">7</a> </span>A ‘Tum-bung-mun’ Individual Cup: $25.00 <span style="color: #cc0000;">SOLD</span></span></div>
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<span style="font-family: Arial; font-size: large;">Like 5 above, this beautiful cup is decorated with the buncheong decorating process called ‘tum bung mun’ in Korean. In this case the cup is dipped into white slip before the bisque firing then glazed partially with a clear glaze and fired in his wood kiln. But this cup has an added feature that, like the cup in my collection that opened this post, illustrates a rare kiln phenomenon - reduction-oxidation spotting. This occurs when during the firing the cup captures both the reduction gray and oxidation white in random patterns. Thank you ‘<a href="http://morningcranetea.blogspot.com/2010/03/jong-ils-gama-kiln.html" target="_blank">orumgama</a>’. If you don’t have a buncheong ‘tum bung mun’ cup with these rare spots in you collection, here is your opportunity. It is made beautifully and is one of my favorites. Perhaps I should have put it up for bids.</span><br />
<span style="font-family: Arial; font-size: large;">This cup measures 2" H and 3.2" D. </span><br />
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<span style="font-family: Arial; font-size: large;"><span style="color: #f9cb9c;">To view a selection of Park Jong Il's teapots click </span><a href="http://morningcranetea.blogspot.com/2012/01/morning-crane-tea-ware-sale-park-jong.html" target="_blank">here</a>.</span><br />
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<span style="font-family: Arial; font-size: large;">Do we have a 'Tea Special' for those who purchase a Park Jong Il cup at these sale prices? We do! It is $2.00 off any of the sale prices on our tea seen at the now ended <a href="http://morningcranetea.blogspot.com/2011/12/morning-crane-tea-sale.html" target="_blank">tea sale</a>. </span></div>
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<span style="font-family: Arial; font-size: large;">Do we have special 'public blog follower' prices for these cups? Of course, but you will have to c<a href="mailto:morningcranetea@sbcglobal.net" target="_blank">ontact</a> me to find out what they are.</span><br />
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<span style="font-family: Arial; font-size: 14pt;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><a href="http://morningcranetea.blogspot.com/2012/11/is-this-best-hwangcha-made-in-korea.html" target="_blank">Go To Next</a> Park Jong Il Post</span></span></span> </span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0tag:blogger.com,1999:blog-4075682991942523126.post-43503744530505784552012-01-17T14:22:00.002-08:002014-10-22T09:29:27.288-07:00Morning Crane Teapot Sale - Park Jong Il<div style="text-align: justify;">
<span style="font-size: large;">It seems appropriate to begin our first ever tea ware sale with the work of Park Jong Il whose work I have reviewed most often on this site. Two years ago, January 2010, I introduced Park Jong Il with a post on his <a href="http://morningcranetea.blogspot.com/2010/01/tea-ware-artists-tea-gallery.html" target="_blank">Tea Gallery</a> and showroom that he had built with trees hewn nearby and raw clay also from his environment. That was followed by how he <a href="http://morningcranetea.blogspot.com/2010/02/park-jong-il-handling-water.html" target="_blank">handled water</a> and his <a href="http://morningcranetea.blogspot.com/2010/02/park-jong-ils-chat-gi-and-chakwan.html" target="_blank">ch'at gi</a> or teapots. Then I wrote about his <a href="http://morningcranetea.blogspot.com/2010/02/park-jong-ils-chatchan-and-chawan.html" target="_blank">chatchan</a> or teacups and <a href="http://morningcranetea.blogspot.com/2010/02/park-jong-ils-chatchan-and-chawan.html" target="_blank">chawan</a>. I completed that series of posts with Park's <a href="http://morningcranetea.blogspot.com/2010/03/jong-ils-gama-kiln.html" target="_blank">kiln</a> and a post on his <a href="http://morningcranetea.blogspot.com/2010/03/family.html" target="_blank">family</a>. I suspect that I will not present another artist in the same depth that I have presented Park Jong Il - but you never know. In any case, it is obviously appropriate to begin our first Morning Crane Tea blog sale with the work of Park Jong Il.</span></div>
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<span style="font-size: large;"><span style="font-size: small;"> Park Jong Il Serving Tea</span></span></div>
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<span style="font-size: large;">With this sale we are offering Park Jong Il's </span><span style="font-size: large;">ch'at gi - teapots and </span><span style="font-size: large;">chatchan - teacups. We have both teapots and teacups in stock here in the USA. If you are interested in any other work he does, that can also be arranged. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact </a>us for details. Since Morning Crane Tea is primarily a wholesale distributor, we are hoping that legitimate tea retail stores will contact us for wholesale prices of Park Jong Il's work. </span></div>
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<span style="font-size: large;">All prices for this sale are discounted below retail outlets of Park Jong Il's work available from Western sources. If you are serious, we can make inquiries about Park Jong Il's other significant work such as his "boat and ocean" (the name he gives to the work he devised to handle water) and his chawan. However, this sale is limited to no more than 10 teapots of the two styles you see displayed below plus selected teacups. So if you are interested, </span><span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank">contact</a></span><span style="font-size: large;"> us now to reserve the teapot or cups you want. </span></div>
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<span style="font-size: large;">Once the tea sale is finished we will have tea ware available at regular retail prices.</span></div>
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<span style="font-size: large;">About the Teapots</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihvBVUWUUFSEXemRYPwclOny3BJ92y9ZjMkT59SUdLxQfDRZnw6wfgsroj2WvkkkkdmraU84Xivm2IrUG_un3VUzO83xRdY-gnffW3sMI0bbMCbUSWMcSR4Ezl6QG7V-LcPLS8Qp7IamP/s200/11A.jpg" height="200" width="177" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpboAnETQMDSQPUY1xdVJjq8y1DJtFOxxcqogI2YdrLKHSB16XAH-kxJQIMkptkX2MPFogE-q6DcgHAfF_2FKAN_7Rpzx4AgEgGx85PaZcVcQhyll7TN5ietVyXwOey9sac3FmsBKkyj8/s1600/20A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvpboAnETQMDSQPUY1xdVJjq8y1DJtFOxxcqogI2YdrLKHSB16XAH-kxJQIMkptkX2MPFogE-q6DcgHAfF_2FKAN_7Rpzx4AgEgGx85PaZcVcQhyll7TN5ietVyXwOey9sac3FmsBKkyj8/s200/20A.jpg" height="200" width="177" /> </a></div>
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<span style="font-size: large;">We have available basically two types of Park Jong Il's teapots. </span><span style="font-size: large;">Those made with an iron rich clay body and those made with a porcelain clay body. </span><span style="font-size: large;">Both are fired to what we in the West call 'stoneware' temperatures. In keeping with old Korean tradition, neither is glazed on the inside. The porcelain teapots are glazed on the outside and are meant primarily for green tea. The dark clay body is unglazed and obtains its surface color from the reduction wood firing and fly ash 'kissing' the surface of the pot. Both come with different knob styles. Plain knobs as you see above and figurative knobs as you see below.</span></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirezfFwhjLIEnC-R94dGLhZt8yfrFVwgiMgeMGqDLUpbfPbvreq6GZl26wYgcWQl4qqoBD9pwiXumjhPTJA4AH0m-ClnTJsB4FQWQd4vb7TSGdaih3d06x0AoT6oanTxwB5P_Nsxap-fx0/s200/28A.jpg" height="400" width="354" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKk65E82U1B_5kjPOdP1xRgdu8bXGluZ1ZI2S5VqoB4lc2EcU_YsRsgEZWGvvbgxcT5i5NZmd_1vuNsjT8kMSPVl8r2aHLNUsmvFdb3enMhgjwYOeU-1M0kRHcpubgBv5OjukO7IK5HNF/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKk65E82U1B_5kjPOdP1xRgdu8bXGluZ1ZI2S5VqoB4lc2EcU_YsRsgEZWGvvbgxcT5i5NZmd_1vuNsjT8kMSPVl8r2aHLNUsmvFdb3enMhgjwYOeU-1M0kRHcpubgBv5OjukO7IK5HNF/s200/15.jpg" height="400" width="354" /></a></div>
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<span style="font-size: large;">By Western standards, these teapots are small. The darker teapots average 4" in height including the knob and 3.25" in diameter across the thickest part of the body. </span><span style="font-size: large;">The porcelain teapots are 3.75" in height including the knob and about 3" in diameter across the thickest part of the body. They are perfect for Korean style brewing.</span></div>
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<span style="font-size: large;">We'll look at the teapots with selected cups first and then look at the individual teacups. All tea cups are approximately 3" in diameter and 2" tall unless otherwise noted. </span><span style="font-size: large;">Now lets look at what we have available. </span><span style="font-size: large;"> Click the name of the item to contact us to reserve that teapot. You must supply your name email address and the number of the item(s).</span></div>
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<span style="font-size: large;"><span style="color: #f9cb9c;">Dark Clay Natural Wood fired Teapots and Cups </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYG2KLeSnoqgqV_m9mttjvG40plnVscpu6psIj-hRuR8JkKdJrgoKr066myBlRfD-2fBmaUOf5XqWgYTtnLxpq1G8VR6HudoBCokYMKeFB1qADDLukaKqqNYkzs2oPmvjXxsDz1WX3ag-/s1600/1++PJI+Teapot+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYG2KLeSnoqgqV_m9mttjvG40plnVscpu6psIj-hRuR8JkKdJrgoKr066myBlRfD-2fBmaUOf5XqWgYTtnLxpq1G8VR6HudoBCokYMKeFB1qADDLukaKqqNYkzs2oPmvjXxsDz1WX3ag-/s400/1++PJI+Teapot+1.jpg" height="227" width="400" /></a></div>
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<span style="font-size: large;"> <span style="font-size: x-large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c;">Teapot 1A</span></a></span> - R and L Sides $160.00 <span style="color: red;">SOLD</span></span></div>
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<span style="font-size: large;">Like all of Park Jong Il's teapots this iron rich wood fired teapot has all the characteristics of an exceptional Korean style teapot. Each of his teapot forms, including bodies, handles, spouts and lids, are beautifully balanced throughout and their surfaces, particularly on the dark clay, reflect the fire beautifully. These iron rich teapots are also robust and when presented to the whims of the fire emerge naturally kissed by the flame and flying wood ash. You can feel how the fire touched each of these teapots differently. </span></div>
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<span style="font-size: large;">Since this is a sale, I have to discuss prices. With the sale price of $160, you save $20.00 off the Western retail price of $180.00. In addition, for a limited time, we will include a free 50g bag of Dong Cheon's Daejak green tea with each purchase. Add $5.00 more for Jungak, $10.00 more for Sejak or Dan-cha. But that is not all.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio37jXzA5JDmZrCoTBnXlWYE45_lSxmBcpUShYJh7Buo-GQSb4FyhSsk3i-vZmZlGZbxpn7Ql67H2hWg4sGHnzGsyo_bkW6n8hwe2eYAlJ7gtyzhlpGicOKozmp-QLk65NY5EMfp0u8mbk/s1600/37A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio37jXzA5JDmZrCoTBnXlWYE45_lSxmBcpUShYJh7Buo-GQSb4FyhSsk3i-vZmZlGZbxpn7Ql67H2hWg4sGHnzGsyo_bkW6n8hwe2eYAlJ7gtyzhlpGicOKozmp-QLk65NY5EMfp0u8mbk/s400/37A.jpg" height="200" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for <span style="font-size: x-large;"><span style="color: #f9cb9c;">1A</span></span> </span><span style="font-size: large;"><span style="color: red;">SOLD</span></span><span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Park Jong Il's iron rich teapots do not come with matching teacups. Park Jong Il explains that while the teapot is unglazed, the teacups must be glazed for sanitary health reasons. It is a philosophy of practicality in tune with nature. </span></div>
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<span style="font-size: large;">Since this sale is to introduce tea ware we have to have some "best offer". Park Jong Il's teapots sell in the West for $180.00 retail and his teacups for $30 each or $270.00 for a teapot and three teacups. Koreans use 3 or 5 teacups in a set and have many teapots each for their various kinds of tea. Our sale price is $160.00 for the teapot and usually $20.00 for each of the cups. However, if you purchase both the teapot and the three cups suggested with the set, the total price is only $195.00 a savings of $75.00 off the retail price and $25.00 off the sale price. Plus you get the free Daejak tea, a $10.00 <a href="http://morningcranetea.blogspot.com/2011/12/morning-crane-tea-sale.html" target="_blank">sale price</a> value, or the Jungjak for $5.00 more or Sejak or Dan-cha for $10.00 more. Please keep this offer in mind for all of the teapots offered with this sale. All teapots are priced the same so if there is one you are interested in, <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">reserve it now</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKq990vARaNPiPxRNRBZ6Mo-RNz_EaXsYCG7L3FSFRQcnKyBurxAEDQHBlcrSlNFlQjE-8x2SZVYvCzkSox5bpirU5Mf4jwHnDWYWKQPAIGEK8YA4AJLrBQNQ5S68DP3GqM82LoVYX_rUR/s1600/2++PJI+Teapot+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKq990vARaNPiPxRNRBZ6Mo-RNz_EaXsYCG7L3FSFRQcnKyBurxAEDQHBlcrSlNFlQjE-8x2SZVYvCzkSox5bpirU5Mf4jwHnDWYWKQPAIGEK8YA4AJLrBQNQ5S68DP3GqM82LoVYX_rUR/s400/2++PJI+Teapot+2.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;"><span style="color: #f9cb9c;">Teapot 2A</span></span></a> - R and L Sides $160.00</span><span style="font-size: large;"><span style="color: red;"> SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvaGkUvc48SAQqyzVNRLy64S6o-w8Znpiy314B5fuyLBjlD2pwnQGqqqV1PdPmSMBaQ48fUBmf8Lhhv2MkgM_i2sR_qOp8dRfCenbQyVJZkT5XP-w4lMixj6NmWUy5I_nytvr69lpF-BN/s1600/2++48A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvaGkUvc48SAQqyzVNRLy64S6o-w8Znpiy314B5fuyLBjlD2pwnQGqqqV1PdPmSMBaQ48fUBmf8Lhhv2MkgM_i2sR_qOp8dRfCenbQyVJZkT5XP-w4lMixj6NmWUy5I_nytvr69lpF-BN/s400/2++48A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for <span style="font-size: x-large;"><span style="color: #f9cb9c;">2A </span></span></span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lCa7ZsMt0hYaxIsWrsHIZw9BaeV5hDEeQ6Dg-hYqdbOJ47kieT7x09AU-newZslWdFo-6y9tve3_lCI6CkZBkyO5Vyzc1eo2RgKWOUa54FDQm4bIIgogd8Y1QUtL4nTTDk8iiQdfraNb/s1600/3+PJL+Teapot+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lCa7ZsMt0hYaxIsWrsHIZw9BaeV5hDEeQ6Dg-hYqdbOJ47kieT7x09AU-newZslWdFo-6y9tve3_lCI6CkZBkyO5Vyzc1eo2RgKWOUa54FDQm4bIIgogd8Y1QUtL4nTTDk8iiQdfraNb/s400/3+PJL+Teapot+3.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;"><span style="color: #f9cb9c;">Teapot 3A</span></span></a> - R and L Sides $160.00 <span style="color: red;">SOLD</span></span><span style="font-size: large;"><br />
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<span style="font-size: large;"> </span><span style="font-size: large;">Suggested cups for <span style="font-size: x-large;"><span style="color: #f9cb9c;">3A</span></span> <span style="color: red;">SOL</span></span><span style="font-size: large;"><span style="color: red;">D</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG81sDES7-VcGTgTLhyphenhyphennFZH1U8pLA4rJliBiwqK1LgravE-hArXLD1DKD1jXrp8XQytdHcupA5lAOldhtITz5sGRc82_hom19YLGb7_5gnmS3cPv8i0dvLE45DvPW9ReK137B4aRVu0kn/s1600/4+pji+Teapot+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfG81sDES7-VcGTgTLhyphenhyphennFZH1U8pLA4rJliBiwqK1LgravE-hArXLD1DKD1jXrp8XQytdHcupA5lAOldhtITz5sGRc82_hom19YLGb7_5gnmS3cPv8i0dvLE45DvPW9ReK137B4aRVu0kn/s400/4+pji+Teapot+4.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="font-size: x-large;"><span style="color: #f9cb9c;">Teapot 4A</span></span></a> - R and L Sides $160.00 </span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aXOUN4sNj_kP-UB5xYAWjZqPASeBIWQmAurZoFMS3qekUX4ApJ2NIamKrCFuhlVC0-I1FusgwBpZB_6b-W2CatnbB1Nbvx2pGXYTiNfG45sk3UOYjyg97xAkzt5VP1F861wAJRPKHcfk/s1600/4++49A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aXOUN4sNj_kP-UB5xYAWjZqPASeBIWQmAurZoFMS3qekUX4ApJ2NIamKrCFuhlVC0-I1FusgwBpZB_6b-W2CatnbB1Nbvx2pGXYTiNfG45sk3UOYjyg97xAkzt5VP1F861wAJRPKHcfk/s400/4++49A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">4A </span></span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiip3EQMmbajPl_xsRNK3dnY6-YE3hwnl0QL3HKfnjYBz-klvU0JD_I05JOnSY9504v2fTtFeCCFbCz6GGQSMjS10KOBmIQQ3_JeOmRR1NGUZLcqacNmoJ14rppKhk6Q3s8hGT25s5mxd2T/s1600/5+PJI+Teapot+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiip3EQMmbajPl_xsRNK3dnY6-YE3hwnl0QL3HKfnjYBz-klvU0JD_I05JOnSY9504v2fTtFeCCFbCz6GGQSMjS10KOBmIQQ3_JeOmRR1NGUZLcqacNmoJ14rppKhk6Q3s8hGT25s5mxd2T/s400/5+PJI+Teapot+5.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 5A</span></a> - R and L Sides $160.00 </span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrtVRjQMZ_La0MqTLAzzI4HorPX87MxUMJCJaI3PtbESmDba09OLv1vTWvBV7HmneHBgCVw-SEnl2al4sqSmqi5zZvZwCfc1FXJRQAUxE0hAIzp18ofo-s5ZkyX8YMFW-QVS_n0cj99Ve/s1600/5++47A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxrtVRjQMZ_La0MqTLAzzI4HorPX87MxUMJCJaI3PtbESmDba09OLv1vTWvBV7HmneHBgCVw-SEnl2al4sqSmqi5zZvZwCfc1FXJRQAUxE0hAIzp18ofo-s5ZkyX8YMFW-QVS_n0cj99Ve/s400/5++47A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;"> </span><span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">5A </span></span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<span style="font-size: large;">Porcelain Wood Fired Teapots and Cups</span></div>
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<span style="font-size: large;">In Korea, many people believe porcelain to be the "gem of the ceramic arts". Park Jong Il's porcelain teapots are truly 'gems'. Porcelain reflects the purity of nature. White porcelain reflects a quiet dignity and a refined sense of order. Somehow, Park Jong Il's white porcelain teapots also reflect a sense of naturalness, calm and peace. At a time when many Western teapot artists are searching for flamboyant teapots, even neglecting the purpose of the the pot and forgetting about tea, this Eastern artist remembers the importance of Tea.</span></div>
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<span style="font-size: large;">Unlike the old question, "Which came first the chicken or the egg", there is no doubt that <b>tea</b> came before the teapot and Park Jong Il's teapots are made to serve both tea and Tea.</span></div>
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<span style="font-size: large;">Let's look at his porcelain teapot offerings.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yUAOxMT9VtJr5CXwdE3E8pOy1ktO_2UCu9UdXNElM1iKhQjWktyRkUqHYI_yAym8RMbXj6vPlC0pKSetEF2MWjJYnLGUrpJu0a2h-HVCUVQ1lPdMtRtZSsAfKQQ1GXq-9fkUh63r5AZj/s1600/6+PJI+teapot+6p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-yUAOxMT9VtJr5CXwdE3E8pOy1ktO_2UCu9UdXNElM1iKhQjWktyRkUqHYI_yAym8RMbXj6vPlC0pKSetEF2MWjJYnLGUrpJu0a2h-HVCUVQ1lPdMtRtZSsAfKQQ1GXq-9fkUh63r5AZj/s400/6+PJI+teapot+6p.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 6A</span></a> - R and L Sides <span style="color: #cc0000;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NjOlpa6E576KVdlB-z-EIUG-H2pQZm8d7je6UCLgirQ6YzBixKGzZiqMQ20UEJvQBBb0gBuUo2uYAu131deBqbzqFQvzM32DLOSynREkZjH-j8a8jVLv-LOKb3LJGS1UfnPLXPNghN4Q/s1600/6++34A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4NjOlpa6E576KVdlB-z-EIUG-H2pQZm8d7je6UCLgirQ6YzBixKGzZiqMQ20UEJvQBBb0gBuUo2uYAu131deBqbzqFQvzM32DLOSynREkZjH-j8a8jVLv-LOKb3LJGS1UfnPLXPNghN4Q/s400/6++34A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">6A </span></span><span style="font-size: large;"><span style="color: #cc0000;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_I76jeVchHwNOPDje7dKjGg2VI4BMpyxzNZAT3Ej2i3K1hCh8tG2TU88B3mnmMqcH6FuZOJuQV393G5n404-HN2hIxKIad3jR60L3l5aORkx9Kk8KlbVdufOOF4_VuiKr7CpRuHlFQk2/s1600/7+PJI+Teapot+7p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_I76jeVchHwNOPDje7dKjGg2VI4BMpyxzNZAT3Ej2i3K1hCh8tG2TU88B3mnmMqcH6FuZOJuQV393G5n404-HN2hIxKIad3jR60L3l5aORkx9Kk8KlbVdufOOF4_VuiKr7CpRuHlFQk2/s400/7+PJI+Teapot+7p.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 7A</span></a> - R and L Sides $160.00 </span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKM8PwDttKt2By5V2-XznV_TYnVmVbnSTAI9zUl1qhbvSal26E9Ba7aVGyLvlvIH4oO6BtDw3HMwLe_q45fQtpHAT2mE_mybPcUBLOyzcPDpmroZz1B93l0Xm5jUFNjCG0KBEXGQSWLtNP/s1600/7+50A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKM8PwDttKt2By5V2-XznV_TYnVmVbnSTAI9zUl1qhbvSal26E9Ba7aVGyLvlvIH4oO6BtDw3HMwLe_q45fQtpHAT2mE_mybPcUBLOyzcPDpmroZz1B93l0Xm5jUFNjCG0KBEXGQSWLtNP/s400/7+50A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">7A </span></span><span style="font-size: large;"><span style="color: red;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIu4KN-0iS8VVQoEL2j6tnVCQclZHO5ln4h7tENWidH65CY-RXdIO8qg7iSW73RWW0H5Ohr-KSm6uS1vX4UK_D-kQ9V8oaijOoYCa-Mb4Q2SEz2F_ecAsdrmUcp-FZgMgPvQYxBu-Kgzi/s1600/8+PJI+Teapot+8p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIu4KN-0iS8VVQoEL2j6tnVCQclZHO5ln4h7tENWidH65CY-RXdIO8qg7iSW73RWW0H5Ohr-KSm6uS1vX4UK_D-kQ9V8oaijOoYCa-Mb4Q2SEz2F_ecAsdrmUcp-FZgMgPvQYxBu-Kgzi/s400/8+PJI+Teapot+8p.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 8A</span></a> - R and L Sides <span style="color: #cc0000;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQnjSLQbDRSJ78bIwc0MoxUTha4fscRZjvuD8MgoeqZFNDpcagd99aniNsqbIWbFNxrETb2hs-LX_7Ki673QYk0wJbXUH9I5ZtsF1bgVlnNfUheIn7Tc6ljhBu56EoIvBkHbyZ3meINKc/s1600/8++39A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQnjSLQbDRSJ78bIwc0MoxUTha4fscRZjvuD8MgoeqZFNDpcagd99aniNsqbIWbFNxrETb2hs-LX_7Ki673QYk0wJbXUH9I5ZtsF1bgVlnNfUheIn7Tc6ljhBu56EoIvBkHbyZ3meINKc/s400/8++39A.jpg" height="187" width="400" /></a></div>
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<span style="font-size: large;"> </span><span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">8A </span></span><span style="font-size: large;"><span style="color: red;">SOLD</span></span><span style="font-size: large;"><span style="color: #cc0000;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDQjy9jdOJ3yyy6ut2vlZE2HBWLjuHWjtazdjw2t7Ve01xuPxN8eCjXZOmhC22eAD2Mv4uxA9VZi39DqpSIjndPhMpP2UuIGsko3G99JbfRJK1d3EL5SjPYPCP0d0QC6NOZP_ZgdyoLpK/s1600/9+PJI+Teapot+9p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDQjy9jdOJ3yyy6ut2vlZE2HBWLjuHWjtazdjw2t7Ve01xuPxN8eCjXZOmhC22eAD2Mv4uxA9VZi39DqpSIjndPhMpP2UuIGsko3G99JbfRJK1d3EL5SjPYPCP0d0QC6NOZP_ZgdyoLpK/s400/9+PJI+Teapot+9p.jpg" height="226" width="400" /></a></div>
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<span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 9A</span></a> - R and L Sides <span style="color: #cc0000;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n5-gQ077BImpgNZd6hi-mKpC-DRL1yjIhuz-Cg8bIuVeq-S3y4KX29U18ss-302xEVZ6PiVxhZOs6H_dwAc08en2PVOWblP5uscYAw1ev3Nf99dQz6sLk23tOEbsiW7Tpf7tZ1n4ZSo8/s1600/9++40A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2n5-gQ077BImpgNZd6hi-mKpC-DRL1yjIhuz-Cg8bIuVeq-S3y4KX29U18ss-302xEVZ6PiVxhZOs6H_dwAc08en2PVOWblP5uscYAw1ev3Nf99dQz6sLk23tOEbsiW7Tpf7tZ1n4ZSo8/s400/9++40A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;"> </span><span style="font-size: large;">Suggested cups for <span style="color: #f9cb9c; font-size: x-large;">9A </span></span><span style="color: #cc0000; font-size: large;">SOLD</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2Nunlpgwcycli1l88up5YlHo9FLOTYJHbBARV5kOBF7ucWzEvtPp6DHbulGBvLn38LzMYaCgsLqK3kyanEmr54dMvrg3f8rH3EtJzq-clDHdZS7wN3SBLVezdHxSG5jzBTtecPMi-HWe/s1600/10+PJI+Teapot+10p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2Nunlpgwcycli1l88up5YlHo9FLOTYJHbBARV5kOBF7ucWzEvtPp6DHbulGBvLn38LzMYaCgsLqK3kyanEmr54dMvrg3f8rH3EtJzq-clDHdZS7wN3SBLVezdHxSG5jzBTtecPMi-HWe/s400/10+PJI+Teapot+10p.jpg" height="226" width="400" /></a></div>
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<span style="color: #cc0000; font-size: large;"> </span><span style="font-size: large;"><a href="mailto:morningcranetea@sbcglobal.net" target="_blank"><span style="color: #f9cb9c; font-size: x-large;">Teapot 10A</span></a> - R and L Sides <span style="color: #cc0000;">SOLD</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEd6qfwV9vqVVIfcjlxakRNt0WNAuOuo2uBXF_PvGi304HcQ6z-ST2a5q4zJbMHEPvcBxEzHFUamL3fWwUIag3ecPSLNj-RrhMoYCKtiZjNnAqxqpTZIfzemcZ6VNubAtDXuNlmMp18IUU/s1600/10++32A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEd6qfwV9vqVVIfcjlxakRNt0WNAuOuo2uBXF_PvGi304HcQ6z-ST2a5q4zJbMHEPvcBxEzHFUamL3fWwUIag3ecPSLNj-RrhMoYCKtiZjNnAqxqpTZIfzemcZ6VNubAtDXuNlmMp18IUU/s400/10++32A.jpg" height="250" width="400" /></a></div>
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<span style="font-size: large;">Suggested cups for </span><span style="font-size: large;"><span style="color: #f9cb9c; font-size: x-large;">10A <span style="color: #cc0000;"><span style="font-size: large;">SOL</span></span></span></span><span style="color: #cc0000; font-size: large;">D</span></div>
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<span style="font-size: large;">Park Jong Il's special <a href="http://morningcranetea.blogspot.com/2012/01/park-jong-il-teacup-sale.html" target="_blank">teacups</a> are posted on the next post.</span></div>
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<span style="font-size: large;">Current followers of this blog may activate a <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">very special discount option</a> by contacting me. If you are not a current public 'follower' or known follower of our blogs, now is the time to join us for information on Korean and international tea ware artists and tea. </span></div>
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<span style="font-size: large;"><a href="http://morningcranetea.blogspot.com/2012/01/park-jong-il-teacup-sale.html" target="_blank"> </a><span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://morningcranetea.blogspot.com/2012/01/park-jong-il-teacup-sale.html" target="_blank">Go To</a> Park Jong Next Post</span></span></span></div>
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com3tag:blogger.com,1999:blog-4075682991942523126.post-44633810999962385112011-12-20T08:13:00.006-08:002015-03-24T10:48:29.613-07:00The Morning Crane Tea Sale<div style="text-align: center;">
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<span style="font-family: Arial; font-size: 14pt;">Did you know Morning Crane Tea sells tea?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2-e0lkR4_8FDjckKN8hCdaR0cmxDfq1mjrk1gJVzppnafCpVdfrBsaEUm-NhOiGd_GC9NR755Wt9o31lABARzBoSdvQMVuNNuKa8u_tCRreOfsB4puauWE3nAhUggmFd18UA09k1Bc-3/s1600/Morning+Crane+Tea+symbol+Bordered+x2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE2-e0lkR4_8FDjckKN8hCdaR0cmxDfq1mjrk1gJVzppnafCpVdfrBsaEUm-NhOiGd_GC9NR755Wt9o31lABARzBoSdvQMVuNNuKa8u_tCRreOfsB4puauWE3nAhUggmFd18UA09k1Bc-3/s320/Morning+Crane+Tea+symbol+Bordered+x2.jpg" height="320" width="320" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Our Morning Crane Tea Symbol</span></span><br />
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<span style="font-family: Arial; font-size: x-large;">This Sale Officially Closed </span></div>
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<span style="font-family: Arial; font-size: x-large;">January 14, 2012</span></div>
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<span style="font-family: Arial; font-size: xx-small;"><span style="font-size: large;">But you are encouraged to review this post.</span></span></div>
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<span style="font-family: Arial; font-size: large;">We at Morning Crane Tea want to celebrate the ending of 2011 and the beginning of 2012 by offering our Dong Cheon Korean teas to everyone at a reduced price for a very limited time. Morning Crane Tea is primarily a wholesale tea and tea ware company so it would not surprise us that many of you reading this announcement are discovering for the first time that Morning Crane Tea actually sells teas to anyone. Others of you have known for some time that we are the official wholesaler for Dong Cheon Tea. If you see a company offering Dong Cheon Teas outside of Korea, we may have sold it to them.</span></div>
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<span style="font-family: Arial; font-size: 16pt;"><span style="font-size: large;">You may have been reading about Dong Cheon Teas on the MattCha and Tea Goober blogs (see links below). Here is your opportunity to not let another year pass without trying one or more of these superb teas. In the process you may discover some exceptional teas that you will want to keep around throughout the year.</span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoqJpKjuq-5OjjVa2eFDIEChtQZnlbAx8wEAQlcEmx9_54cFQ_FeyTjw1EC5wxpIHfdcxpxHfmALkaNWS5A53j-8ouhAg9XrqZ0qHFkD82gthc7LkWCmIYutgtdATGY8vfuS4tYiIrXIo/s1600/Mr.+Ha+w+Bro+Anthony+etc..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghoqJpKjuq-5OjjVa2eFDIEChtQZnlbAx8wEAQlcEmx9_54cFQ_FeyTjw1EC5wxpIHfdcxpxHfmALkaNWS5A53j-8ouhAg9XrqZ0qHFkD82gthc7LkWCmIYutgtdATGY8vfuS4tYiIrXIo/s400/Mr.+Ha+w+Bro+Anthony+etc..jpg" height="266" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">L to R: Kim </span>Jong Gyun and Ha Il Nam of Dong Cheon Tea with Hong Kyeong-hee and Brother Anthony of Taize co-authors of <i>The Korean Way of Tea</i> and <i>Korean Tea Classics </i> </div>
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<span style="font-family: Arial; font-size: large;">You might want to know a little more about the Dong Cheon Tea company. Dong Cheon Tea located in Hwagae Valley in Jirisan, Korea’s ‘holy mountain’ for tea, is a </span><span style="font-family: Arial; font-size: large;">Pumasi Co-operative of 88 Hwagae area tea producers who have come together to cultivate organically grown teas and process them consistently. </span><span style="font-family: Arial; font-size: large;">They never use any agricultural pesticide or chemical fertilizer. </span><span style="font-family: Arial; font-size: large;">All Dong Cheon teas are organically grown and are certified as such by the "Gyeongsang National University's Industry-Academic Cooperation Foundation". Authority to grant this organic certification was transferred to Gyeongsang National University by the National Agricultural Products Quality Management Service (NAQS). However to comply with international protocol when it comes to ‘officially’ labeling teas as “organic”, that designation is not used on our labels. Although the label may not reflect it, rest assured that all Dong Cheon teas are organically grown. Watch for a more in-depth post on Dong Cheon Tea and what they have done for the Hwagae area tea producers.</span></div>
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<span style="font-family: Arial; font-size: 16pt;">The Morning Crane Tea Sale: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddeEdt5irATKbrhjWRaFd2cCE31zD9WG6V4eZWNuNbGZYsoNXLCPCmFUFi3oCnIQDnlCPopHAxIVIpD6UNVn7b8MdVUVwgPmCrZdEHglSZLwcV_lcxCR8_k_KjMtQwDdnU8lsCsWsGamo/s1600/Tea+in+Silk+Bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddeEdt5irATKbrhjWRaFd2cCE31zD9WG6V4eZWNuNbGZYsoNXLCPCmFUFi3oCnIQDnlCPopHAxIVIpD6UNVn7b8MdVUVwgPmCrZdEHglSZLwcV_lcxCR8_k_KjMtQwDdnU8lsCsWsGamo/s400/Tea+in+Silk+Bag.jpg" height="400" width="285" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Daejak tea in silk bag with clear plastic protection</span></span></div>
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<span style="font-family: Arial; font-size: large;">To celebrate this unusual special offering, all of your Dong Cheon Teas will come in 50g silver bags with Morning Crane Tea labels that are inserted into a colorful bag made of Korean silk and covered by a clear plastic bag to protect the silk bag.</span></div>
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<span style="font-family: Arial; font-size: large;">The silk bags, our gift to you, are made of remnants from the manufacture of beautiful high quality Korean hanbok (traditional clothing). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHnyc4hwu3IGJlvMa2PUTJjZZPI22FEMdtyy01rjb1j4c2qThFfGbONioQ_KHKzK37OLKWQUdn-5YsOJiXvpKmSB80dgmkS_uIwHjpOsGi3rq8PTzafm0o9Z41yWfyT0k9ZKhg9fUjcLe/s1600/colored+silk+bags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHnyc4hwu3IGJlvMa2PUTJjZZPI22FEMdtyy01rjb1j4c2qThFfGbONioQ_KHKzK37OLKWQUdn-5YsOJiXvpKmSB80dgmkS_uIwHjpOsGi3rq8PTzafm0o9Z41yWfyT0k9ZKhg9fUjcLe/s400/colored+silk+bags.jpg" height="400" width="360" /></a><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">A few of the many silk bag color combinations</span></span></div>
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<span style="font-family: Arial; font-size: large;">Most of these silk bags are one of a kind so we <b>cannot</b></span><span style="font-family: Arial; font-size: large;"> accept requests for various colors. We will try to not repeat colors in a single multiple-tea order. In addition, if there is a single color that you absolutely <b>don’t like</b></span><span style="font-family: Arial; font-size: large;"> let us know and we’ll try to <b>not</b></span><span style="font-family: Arial; font-size: large;"> send a bag of that color to you. </span></div>
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<span style="font-family: Arial; font-size: large;">(At the time of our original post the following statement was true. Since our original sale some of our retailers have nearly matched our sale prices.) Our teas for this sale are priced below other regular American retail prices, a tricky proposition since we don’t want to undercut our wholesale customers too much. Rather our hope is that by trying these teas through us you will want to continue to have these premium teas available year round and will turn to one of our wholesale customers close to you for those purchases through their retail outlets. We also hope that this sale will alert additional retail tea outlets whether in a store, on-line or for private tea tasting to the availability of these teas from Morning Crane Tea so that we will be able to build broader regional presence internationally. If you are a legitimate outlet for retail teas, please contact us for our wholesale prices for these teas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZihM-2NWH5g-O-R3ryl5HQXZo-vA2CwbdwsTzdi4m64gwAGhyBcCkCBIIvYboosqDmuTct23yZmQQtVpWgEWwuzEQFXD26lEn5RKTtJkwsZ3OZtm5YKqk_iOsIIHeIqv3N-Kz1CDvrm6-/s1600/4+Tea+labels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZihM-2NWH5g-O-R3ryl5HQXZo-vA2CwbdwsTzdi4m64gwAGhyBcCkCBIIvYboosqDmuTct23yZmQQtVpWgEWwuzEQFXD26lEn5RKTtJkwsZ3OZtm5YKqk_iOsIIHeIqv3N-Kz1CDvrm6-/s400/4+Tea+labels.jpg" height="206" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Morning Crane Tea labels for four Dong Cheon Teas</span></span></div>
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50g of Sejak, Jungjak and Daejak packed in silver bags. </div>
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The bag size varies with the size of the leaf and air - not weight. </div>
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<span style="font-family: Arial; font-size: large;">We are offering the following Dong Cheon teas all picked in 2011:</span></div>
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<span style="font-family: Arial; font-size: large;">Sejak 50g in silver bag with silk outer bag </span></div>
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<span style="font-family: Arial; font-size: large;">Jungjak 50g in silver bag with silk outer bag </span></div>
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<span style="font-family: Arial; font-size: large;">Daejak 50g in silver bag with silk outer bag </span></div>
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<span style="font-family: Arial; font-size: large;">Dan-Cha 50g in silver bag with silk outer bag </span></div>
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<span style="font-family: Arial; font-size: large;">(Ujeon is also available at reduced prices but must be shipped from Korea. Please contact us for details.)</span><br />
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<span style="font-family: Arial; font-size: large;"><b>Please</b> <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">check</a> for current prices on these wonderful teas and for the prices on the artisan teas we also source. If you are on Facebook, please <a href="https://www.facebook.com/MorningCraneTea?ref=hl" target="_blank">'Like'</a> us.</span><br />
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<span style="font-family: Arial; font-size: large;">Sejak, Jungjak and Daejak are all premium green teas picked at various times during the picking season. </span></div>
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<span style="font-family: Arial; font-size: large;">See the links below to read Matt Cha’s and Tea Goober’s reviews of Dong Cheon’s Sejak and Jungjak green teas. Daejak has not been reviewed but interestingly won a blind green tea tasting at a local teashop. </span><style>
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<span style="font-size: large;"><span style="font-family: Arial;">The Dan-Cha, referred to also as Hong-Cha in Korea, is a Korean “Red” tea. In America, we may refer to this tea as a black tea but I believe it deserves its own category as a Korean Red tea. It is not a robust black tea nor should it be brewed as long as most black teas. Made from the same leaves as Sejak, this tea is not bitter but rich and smooth and seems to retain some of the characteristics of Sejak even though it is fully fermented. I believe you will like this offering. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial;">We decided to use the term Dan-Cha to not confuse it with Hwang-Cha Korea’s yellow tea that we will be offering after the 2012 harvest. Both the words “Dan” and “Hong” refer to the color "red". </span></span></div>
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<span style="font-family: Arial; font-size: large;">As a wholesale company, we carry very little tea in house however a number of these teas are available for shipment immediately. After we exhaust our in-house inventory, delivery time will depend on how fast your orders arrive and how fast Dong Cheon is able to fill my order and ship it. This sale ends January 14, 2012. Orders dated after midnight of that date cannot be filled but we will refer you to one of the retail distributors near you. Tea from this sale sent to our international customers will be sent from either the USA or South Korea whichever is closest. Tea sent from Korea will have the Dong Cheon label in a 50g silver bag and with a colorful silk bag.</span></div>
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<span style="font-family: Arial; font-size: large;">If in stock, we will ship the teas to you immediately. Currently all but Ujeon are in stock. Payment must be received before orders are shipped. <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Contact us</a> for payment options.</span></div>
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<span style="font-family: Arial; font-size: large;">These prices are for the sale of one or two 50g bags of any of the teas we offer. To encourage you to try various teas, take $3 off your order when you buy any three different teas. Take $4 off your order when you buy all 4 teas. This is a promotional sale rather than a typical retail sale or an opportunity for one to stock up on these teas at lower prices. That would undercut our wholesale customers. Therefore we are obligated to limit the number of bags of tea sent to one address to no more than 4 bags including any combination but no more than 2 bags of any one tea. Discount is available only if you purchase all four teas. If you are a legitimate tea retailer, contact us to learn our wholesale prices.</span></div>
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<span style="font-family: Arial; font-size: large;">While this particular rare retail offering is for Dong Cheon Tea, Morning Crane Tea is not limited to Dong Cheon Tea for our teas. We are working with several artisan tea producers particularly looking at their distinctive artisan green teas, hwang-cha and ddok-cha. These teas will be available shortly after the 2012 production season.</span></div>
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<span style="font-family: Arial; font-size: large;">Send your tea purchase request and questions to us at <a href="mailto:morningcranetea@sbcglobal.net" target="_blank">Morning Crane Tea</a>. We’ll try to answer your questions and/or send you an invoice and explain the payment method best suited to your location. </span></div>
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<span style="font-family: Arial; font-size: large;">Watch for a Morning Crane tea ware sale to come soon. </span></div>
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<span style="font-family: Arial; font-size: large;">This time of year brings wonderful memories and too often sad memories as well, along with a feeling of thanks that we are still here to share those memories with family and friends over a cup of tea. Perhaps in 2012 and for years to come that cup of tea will on occasion be from Morning Crane Tea. </span></div>
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<span style="font-family: Arial; font-size: large;">We at Morning Crane Tea together with our friends at Dong Cheon Tea wish you and yours a very wonderful holiday and a happy, healthy and prosperous New Year.</span><br />
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<span style="font-family: Arial; font-size: large;">Were you a follower of this blog before this tea sale? Contact us for an additional discount. </span></div>
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<span style="font-family: Arial; font-size: small;">Links to Tea Goober’s reviews of <a href="http://teadork.blogspot.com/2010/08/2010-dong-cheon-korean-teas-sejak.html" target="_blank">Dong Cheon Sejak and Jungjak</a>:</span></div>
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<span style="font-family: Arial; font-size: small;">Link to Matt Cha’s review of <a href="http://mattchasblog.blogspot.com/2010/08/2010-dong-cheong-semi-wild-hwagae.html" target="_blank">Dong Cheon’s Sejak</a></span></div>
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<span style="font-family: Arial; font-size: small;">Link to Matt Cha’s review of <a href="http://mattchasblog.blogspot.com/2010/08/2010-dong-cheon-semi-wild-hwagae-valley.html" target="_blank">Dong Cheon’s Jungjak</a></span><br />
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Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com2tag:blogger.com,1999:blog-4075682991942523126.post-52381830461499908102010-10-30T11:20:00.000-07:002010-10-31T06:12:11.725-07:00A Short Visit to the Tea Plantations in the Foothills of Jiri-san. By Petr NovákI have been so busy this year that I haven't had time to continue the story of our tea adventure last spring. However as our trip began, we were able to help Petr <span style="font-family: "Times New Roman"; font-size: 12pt;">Novák</span> and Daniel Klásek, from the Czech Republic begin their private tea adventure. Petr and his partner Miro had visited the Gangjin tea and celadon area with us in past years. Peter's friend Daniel is a tea merchant so they wanted to experience Jirisan. Following is the account of their tea adventure. Cho Hak<br />
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<div style="text-align: center;"><span style="color: #93c47d;">A Short Visit to the Tea Plantations in the Foothills of Jiri-san</span></div><div style="text-align: center;"><span style="color: #93c47d;">by Petr Novak </span></div><br />
It was a short spring visit and a dream that became true. Maybe I should say it was too short. But with so many experiences, when Cho Hak asked me to share our “adventures” with readers of his Morning Crane Blog I was aware that it would be hard to find where to start, what to say. …How can I share the impressions from the mountains? How can I express the wind in a bamboo forest in which you can smell the hint of the sea, fragrances of tea or smiling people?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZewlUTOZRpaJ52LDUABXzfVWre59G6b0aOuDcJ3Mat9Mg1rMLc4J_SZkjo0Kyc3LPbD-FqyzxLtPuJNEPfeG1tA8iKEASGDzYclLbycAJ6I-VarwFhP8YbSf2czo1PZprPa2PYGwvo9y/s1600/AST+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZewlUTOZRpaJ52LDUABXzfVWre59G6b0aOuDcJ3Mat9Mg1rMLc4J_SZkjo0Kyc3LPbD-FqyzxLtPuJNEPfeG1tA8iKEASGDzYclLbycAJ6I-VarwFhP8YbSf2czo1PZprPa2PYGwvo9y/s400/AST+1.jpg" width="400" /></a></div><div style="text-align: center;"> Hwagye-dong Valley- tea valley on the border of Jiri-san National Park</div><br />
I fell in love with Korean tea a few years ago and from the beginning I felt that as the Korean peninsula stretches between China and Japan so also Korean tea lies between Chinese and Japanese teas. That it is related to both but unusual and distinctive. When I enjoyed those ‘first’ experiences of NokCha I was really curious about what was behind it. I felt that there were not only different tastes and fragrances but also an energy in this tea; and that it grows from the difference in culture. <br />
When we, my partner Miroslava Randová and I, were invited in 2008 to participate on Mungyeong Chassabal Festival I was happy. Happy, not only because of all the great things that Cho Hak had described in few of his posts but I also saw it as a natural opportunity to learn about the tea for which my love was growing all those years. In 2008 after the festival we visited Boseong area and with help from Cho Hak we had the opportunity to not only see tea plantations but also to make tea by ourselves in small a family “tea workshop”. In my mind I can still smell the freshness of that tea!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsa7gH8L-ApnsvmnScX1GzZMqRkj56fZY8GmfSU8yY3JqQjaq1rVCFjPfMF-DJtYbYusMt9vIyYPTg9hX3cS-E0qUlnELzteXFEbQrHYocvDbHoGThI43WmF-uNqVh8wwzbl-mP1Qw2vH/s1600/AST+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsa7gH8L-ApnsvmnScX1GzZMqRkj56fZY8GmfSU8yY3JqQjaq1rVCFjPfMF-DJtYbYusMt9vIyYPTg9hX3cS-E0qUlnELzteXFEbQrHYocvDbHoGThI43WmF-uNqVh8wwzbl-mP1Qw2vH/s400/AST+2.jpg" width="400" /></a></div><div style="text-align: center;">Fresh tea leaves in Boseong area</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The visits of Korea in 2008 as well in 2009 were extraordinary but like all things, “The more you know and the more you see the more you don’t know and you would like to see”. ..<br />
Many Korean teas I have drunk during years come from the Jiri-san area. Very often those teas come with “nice stories” about wild trees, high mountains and the use of a traditional process. Although I am always careful about accepting this kind of story as facts, I felt that the teas from this area are strong, full of energy. So when I realized that I had three days after the festival until I had to leave Korea the decision where to spend those days was easy. <br />
This spring Miroslava was not able to go with me, so my friend Daniel Klásek joined me. He is a tea enthusiast and tea merchant in the Czech Republic so he was more than happy to be at the Teabowl Festival in Mungyeong as well as join me after the festival to see the tea gardens of Jiri-san.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eHvgf2DQ5bQ6wTMOsWTDGCwNoZZc3KWtgXiWqzQkiCEtnB3fLn-2nHOj3t2nr61ssEzcS4K0LbFTHBlXnpPXlaCa2Vxj46HGplSAfHBjoqAz0R9frsgkWKFTaPn21AYrpMyOBmiobzE0/s1600/AST+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eHvgf2DQ5bQ6wTMOsWTDGCwNoZZc3KWtgXiWqzQkiCEtnB3fLn-2nHOj3t2nr61ssEzcS4K0LbFTHBlXnpPXlaCa2Vxj46HGplSAfHBjoqAz0R9frsgkWKFTaPn21AYrpMyOBmiobzE0/s400/AST+3.jpg" width="400" /></a></div><div style="text-align: center;"> Daniel (on the left) and me on our way to the south of Korea</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Before we left our country I asked Matthew from Mattchablog (http://mattchasblog.blogspot.com) if he had some recommendations as to where to go, what to see- because our time was very limited. Here are his words and although at first it looks too simple but it was really enough and helpful. Thank you very much, Matt! </div><div style="text-align: left;">Matt’s words:<br />
<span style="color: #f9cb9c;">Use Hadong as your main base of exploration. Go to the Hadong Grean Tea Research Center and the Kind people there will likely set up some plantation visits.</span></div><div style="color: #f9cb9c; text-align: left;">Even just talking to the people in town will likely get you to a tea field.</div><div style="color: #f9cb9c; text-align: left;">You got to visit the 1000-year old tree.</div><div style="color: #f9cb9c; text-align: left;">And go to Ssangyaesa Temple.</div><div style="text-align: left;"><span style="color: #f9cb9c;">This post about the tea area might help: (chick</span> <a href="http://mattchasblog.blogspot.com/2009/11/three-main-tea-producing-areas-in-korea.html">here</a>.)</div><div style="text-align: left;">Hadong, a small city in the foothill of Jiri-san mountain, is around two hours by bus from Pusan . While traveling there, we began to see tea fields around thirty kilometers from Hadong and we felt that we are going to the right place. Mountains, wonderful river, rice fields, bamboo…we were happy. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nRApv7e1zGnwvRCCwTxvNUJNiGYZbG5kCK7C0_ge8nC0A1ZebGum4VLYqMhq3iFgk5RFAobgd5EbGioG4lenEXElgOM-2DhcPSfOxqo3vxEsmiVhM1aLOWBVJDTDvcN_M_dIA3JVH9Oa/s1600/AST+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8nRApv7e1zGnwvRCCwTxvNUJNiGYZbG5kCK7C0_ge8nC0A1ZebGum4VLYqMhq3iFgk5RFAobgd5EbGioG4lenEXElgOM-2DhcPSfOxqo3vxEsmiVhM1aLOWBVJDTDvcN_M_dIA3JVH9Oa/s400/AST+4.jpg" width="400" /></a></div><div style="text-align: center;"> Hadong and its wonderful natural surroundings</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">After our arrival we tried to find the Green Tea Research Center. After some initial difficulties we got lucky and the Korean people again showed their hospitality. With unforeseen help of people from this institution we saw and enjoyed more than we expected. <br />
In Hadong County there are many places where you can see tea plantation. We visited Hwagye-dong valley. In this valley, around 25km from Hadong, you can find Ssangyaesa temple. Near this temple the first tea seeds were planted in the eighth century and were cared for by monks for centuries.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4GnEtrpuJYac1VwP3tStC0ra7o1321VvR3zpObN4LuvB2RohI5Xgx07EffLP5GI2sbcUvfwloNvRdLdJVX6Sx12ReVb0uxFaG2JmsJtp5y-9KfaMRtCFk8Ijkocw-firpOSeJDXQSWIM/s1600/AST+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ4GnEtrpuJYac1VwP3tStC0ra7o1321VvR3zpObN4LuvB2RohI5Xgx07EffLP5GI2sbcUvfwloNvRdLdJVX6Sx12ReVb0uxFaG2JmsJtp5y-9KfaMRtCFk8Ijkocw-firpOSeJDXQSWIM/s400/AST+5.jpg" width="300" /></a></div><div style="text-align: center;">Entrance to Ssangyaesa temple</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This tea season in Korea was late, because of a long winter, so we had the opportunity to see tea harvesting. We could have been too late. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioRTYl8Oel49rPIi9ow0LtnRX1zvFjTg1L4_BwpHri_5HmHef1f1iZPBv_xe_uJIQrOZ4EOHhU56mfTW-wj2vRqA-ChC-LiIxB_kfCODEq1XulZhL4i_XQAlWRgvYyb3WVCEOuFn5EnUO/s1600/AST+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjioRTYl8Oel49rPIi9ow0LtnRX1zvFjTg1L4_BwpHri_5HmHef1f1iZPBv_xe_uJIQrOZ4EOHhU56mfTW-wj2vRqA-ChC-LiIxB_kfCODEq1XulZhL4i_XQAlWRgvYyb3WVCEOuFn5EnUO/s400/AST+6.jpg" width="400" /></a></div><div style="text-align: center;">Hand-picking of tea. The hillside is steeper than it looks from the picture…</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Some parts of these tea fields are under bamboo. Picking tea leaves in this “forest” is much harder but the tea has a different quality due to the shadows and micro-climate. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPjvuEPCZB4Q9Cew0mpAT1svmP1DELMbDARjGP-_tBSBCmbGE2A-hvvmCLuLanX1GEGx-5rNcwzdaL1OCOrOD-h90E4je7FYnrk7iAMsxUP-z2AzCPyWDoGJwmd2nRTrotPRKEbVWQBS6/s1600/AST+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPjvuEPCZB4Q9Cew0mpAT1svmP1DELMbDARjGP-_tBSBCmbGE2A-hvvmCLuLanX1GEGx-5rNcwzdaL1OCOrOD-h90E4je7FYnrk7iAMsxUP-z2AzCPyWDoGJwmd2nRTrotPRKEbVWQBS6/s400/AST+7.jpg" width="300" /></a></div><div style="text-align: center;">Tea field under bamboo…</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Kp2Sk8UwrNynmOgP6hhG9e14y8jcgUJe1aG7H_mNhS5brDHeIWtDdQU3qq4HLIEI8RbF8n-z80XZaMwxjUE4R-FAo4CwoWx1MhQFKILx3DjC0f79MJayqqq98zN2nmu9L7JHCzVK-1dp/s1600/AST+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Kp2Sk8UwrNynmOgP6hhG9e14y8jcgUJe1aG7H_mNhS5brDHeIWtDdQU3qq4HLIEI8RbF8n-z80XZaMwxjUE4R-FAo4CwoWx1MhQFKILx3DjC0f79MJayqqq98zN2nmu9L7JHCzVK-1dp/s400/AST+8.jpg" width="300" /></a></div><div style="text-align: center;"><div style="text-align: left;">Gee Dae Nah- our new friend from the Green Tea Research Institute who helped us translate. Language is one the biggest complications while traveling in Korea alone. So thank you Dae Nah. </div></div><div style="text-align: left;">Probably only in this small, nice restaurant near Ssangyaesa temple can you try “tea kimchi”- pickled fresh tealeaves. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaaQpZMlqODBZHWzhkNyHvnQs-nJxfKd1fOr01eIHnFxUEqQtdF2_MPuJBuQNsNldH0QydzPmCaLLJih63TFzMf73onFvQsd1yCIvtGPMO7_MljJemt81sYGj8G-1lvhdffMtPI8eXXzo/s1600/AST+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivaaQpZMlqODBZHWzhkNyHvnQs-nJxfKd1fOr01eIHnFxUEqQtdF2_MPuJBuQNsNldH0QydzPmCaLLJih63TFzMf73onFvQsd1yCIvtGPMO7_MljJemt81sYGj8G-1lvhdffMtPI8eXXzo/s400/AST+9.jpg" width="400" /></a></div><div style="text-align: center;">Tasty and stylish: pickled tea leaves in a restaurant surrounded by tea fields</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We were surprised at how steep the incline is where the oldest tea tree in Korea grows. It is a 1000-year-old tree. Because of the tea variety and climate in Korea this tree is still quite small compared to, for example, the tea trees in Yunnan. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJf33pjQ9D-wMNRgf3okp_qNetNc56Fmga8inH0M-fSrg9oCWmaVlRaKmYCmgFmMIyNDu01ekZPlDrmuTB8rMsuphvui_0FtvrWKH5MU_pkgk81_gTfRy587UOfkqMhTxLY_jjyqjv4dI/s1600/AST+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJf33pjQ9D-wMNRgf3okp_qNetNc56Fmga8inH0M-fSrg9oCWmaVlRaKmYCmgFmMIyNDu01ekZPlDrmuTB8rMsuphvui_0FtvrWKH5MU_pkgk81_gTfRy587UOfkqMhTxLY_jjyqjv4dI/s400/AST+10.jpg" width="400" /></a></div><div style="text-align: center;">Tea bushes near the oldest tea tree…</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRzABy-loqj3eLQmh-W-zlFcMr0N0VGw1B7cAxMMaWELhy5Y9nS0iYRRxkuowZDSG5pGJ4BRGmkETwbzu2g3wikz51L94hxsruNWk9SO2kJ1c0dXJopEwhCoM4GhQ27LUcaB0QdFiA_4A/s1600/AST+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHRzABy-loqj3eLQmh-W-zlFcMr0N0VGw1B7cAxMMaWELhy5Y9nS0iYRRxkuowZDSG5pGJ4BRGmkETwbzu2g3wikz51L94hxsruNWk9SO2kJ1c0dXJopEwhCoM4GhQ27LUcaB0QdFiA_4A/s400/AST+11.jpg" width="400" /></a></div><div style="text-align: center;">Korean people, Working, smiling, singing…</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So another shard to the mosaic of understanding the background of Korean tea’s exceptional energy, taste and fragrance grows from these mountains and is given to it by the people who live here. Inspirational.</div><div style="text-align: center;"><span style="color: #f6b26b;">. . . . .</span></div><div style="text-align: left;">Peter and Daniels trip must have been an inspirational journey through Korean tea. The folks at the research center have always been helpful to us as well. Thank you Petr for writing and providing this post. We were glad to be able to help you get started on this journey.</div><div style="text-align: left;">There are many amazing tea journeys possible in Korea. We are looking forward to a slightly more extensive one with a very small group of guest next May when we will meet with Brother Anthony and Hong Kyeong-Hee, co-authors of <i>The Korean Way of Tea</i> and translators of <i>Korean Tea Classics</i> as we experience both some amazing tea as well as some wonderful tea ware. Join us and follow our blog at <a href="http://www.teatourkorea.blogspot.com/">Tea Tour Korea</a>. </div></div>Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com3tag:blogger.com,1999:blog-4075682991942523126.post-66197950465790211252010-06-04T21:23:00.000-07:002014-10-22T09:25:05.849-07:00Tea Tour Korea 2010 Part 2 (Gangjin)Sitting around a festival waiting for someone to come to view your work is not very exciting. I did have groups of monks and a big collector (who bought several good teabowls) come by knowing exactly what they wanted, but that type of sale didn't happen every day and since I had not been with the Heiss’s and Mary visiting the Mungyeong Artists in their studios, for me, the most excitement came during the adventures after the festival.<br />
The Heiss’s along with international artists from Australia, Belgium, Canada, Denmark, France, Latvia and Russia accompanied us to Gangjin - at Gangjin’s invitation. Being able to introduce these artists to the Gangjin area made our adventure very special.<br />
The afternoon of our arrival, we visited Muwisa an ancient temple founded originally in 617 CE and last rebuilt in 1555. One of the only remaining paintings from the Goryeo Dynasty can be found at this temple. Nearly all paintings above ground were destroyed during the Japanese invasions particularly the Imjin War - The Pottery War. Battles for that war were fought in Gangjin's harbor and surrounding areas while a replica of a turtle ship is docked in Yosu a port not far away.<br />
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I believe this is Guan-eum Buddha of Compassion</div>
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We were there at a very historic time in the life of this old temple - Muwisa. They were rebuilding large sections of it using ancient methods handed down for many generations. Throughout its future the year 2010 will be listed as a year of major renovation at Muwisa - and we were there. <br />
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Each log is hand planed and fashioned to fit without nails.</div>
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Not far from Muwisa is an O’Sulloc tea plantation. O'Sulloc is a rising star in Korean tea. Watch for it to be sold in your country in a few years. This O'Sulloc plantation is just over 20 years old. Their larger plantation and beautiful tea museum are on the island of Jejudo. The tea in Gangjin is machine picked in this beautiful setting and the tea drinks quite well. <br />
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The beautiful Mount Wolchulsan frames O'Sulloc tea</div>
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The Gangjin O'Sulloc Tea Plant</div>
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That evening we visited Sanghwa College where Kang Kwang Mugg, our host and chair of the ceramics department, demonstrated the making of ceramic carving tools and we toured the facilities. <br />
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Gangjin makes their carving tools from umbrella ribs.</div>
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The next morning we experienced the beautifully inlaid celadon at the <a href="http://www.gangjinceladon.com/">Gangjin Celadon</a> factory where we met our old friend Yoon Jae Jin who is now the head artist at the factory. The complex, just for celadon, is huge a testimony to the respect Gangjin has for celadon. Historically, work produced in Gangjin was considered the finest celadon in the world and 80% of the Goryo Dynasty celadon found in museums throughout the world was made in Gangjin. Today, they work to maintain that tradition of excellence.<br />
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A 12th century Gangjin Celadon Tea Pot</div>
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In the early afternoon, we went to the studio of the onggi potter Jeoung Yoon Suk now a Human Cultural Asset in <a href="http://www.koreanonggi.com/">onggi</a>. <br />
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Chollanamdo uses the flopped slab method to form their onggi.</div>
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After the onggi visit, we went to Gangjin’s great tea temple of Baekryeonsa, home of the famous tea master Yo Yeon and one of the former homes of the historic Korean tea master <a href="http://www.teatourkorea.com/Ven_Cho-ui.html">Cho-Ui</a>. There, we had ujeon, fresh first picked green tea and also bought some of the unique ddokcha they make. The Ujeon was presented in individual cups allowing each participant to watch their tea expand from tiny dried curls to small leaves. The smooth, sweet taste of good Korean ujeon like this is amazing. <br />
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The monk prepares small sample cups for us to experience </div>
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The expanded leaves make a very smooth and sweet tea<br />
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While we were experiencing this tea, Yo Yeon brought in a bag full of freshly picked tea leaves. </div>
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Yo Yeon Picked Tea. Is this pick sejak or jungjak? Is it for green tea or ddokcha?</div>
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Yo Yeon's ddokcha rediscovers an old temple tradition. Delicious</div>
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The next morning we went to the studio of Jeong Ki-bong one of Korea’s premiere celadon artists as was his father before him and is his son as well. His tea ware is quite varied and beautiful and his carving skills are superb. We definitely will return to this artist later.<br />
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Let Jeong Ki Bong serve tea to you. </div>
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A Jeong Ki-Bong Double walled vessel. Even the interior vessel is carved!</div>
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Our trip to the Yeongam Pottery Museum (where we saw an outstanding exhibit), brought us some interesting Yeongam green tea served by the director Kim Kyu-Hwa. “It tastes like mint.” one of the quests exclaimed at first sip. But it was just the freshness of another amazing green tea.<br />
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Kim Kyu-Hwa serves us tea.</div>
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A trip to the very interesting Maritime Museum in Mokpo finished our day.<br />
That last evening we visited the home of our host Kang Kwang-Mugg and met his wife Her Yoon-Jeung and daughter Kang Ga-Hyen in their lovely home. Mary and I knew Kwang-Mugg and Yoon-Jeung before Ga-Hyen was born and have watched her grow over the years. This visit was a was a real treat for us and for those who had not been in a Korean home before. Ga-Hyen played the piano beautifully to entertain us.<br />
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What a beautiful way to end our stay in Gangjin<br />
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TO BE CONTINUED . . .Cho Hakhttp://www.blogger.com/profile/04798639210955177212noreply@blogger.com0