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Chawan made in Switzerland, by Ginkgo

Here is a chawan directed by Ginkgo . Since I discovered his blog where you can, among other things, to admire his work, I wanted to own one of his plays. Now it's done. And the least we can say is that I am far from disappointed. This bowl all the senses and change his appearance almost every day. I'll present it here. But first, let me clarify for the uninitiated what a chawan.

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Chawan bowl is designed to prepare tasting tea and traditional Japanese tea ceremony. This tea, Macchi, comes in powder form is mixed with hot water before beating all with a bamboo whisk (chasen.) should therefore have a bowl large enough, not too sharp to allow proper preparation. Here is an article that speaks English fairly.

Sen no Rikyu, who codified the tea ceremony almost as known to date, reflects many simple but elegant tools that should be employees. The bowls that he preferred were those named Raku, a leading potters of this style was called Chojiro. You can see some of these bowls in the museum of the school in Kyoto. It is amusing to see the audience to look closer to the windows, mimicking their hands making bowls, to assess their touch. Two other well known styles are those of Karatsu and Hagi. "First Raku, Hagi second, Karatsu third" says an old adage Japanese.

Here is a short video showing a bunch of pretty chawan. It may be how beauty lies in imperfection and asymmetry. This is the collection and a priori also works by ceramist named Czech Jirka Duchek. There is first of chawan then yunomi (cups).

To understand why the Japanese are friants with these forms, you have to say there, symmetry is not synonymous with perfection, the white does not refer to purity or cleanliness, which involves no finesse style. In Europe, if we tried to draw a bowl "perfect", a trend would be to take a geometric shape standard working curves for the sake of symmetry and parallelism. Not in Japan or elsewhere in Korea where does the style of Hagi.

At the creation of these objects, it is common to read as much of manufactured parts are destroyed, because the "chance" has a role to play in cooking particular. Obviously, this "chance" is something that experience should help to master. But such an artist that I particularly like named Yoshiko Yamane, who practices the style Kazuwa-yaki, which will be a next section, destroyed about 50% of his creations, the result does not suit him. Maybe she is extremely perfectionist?

This 'random' has an incredible advantage: each bowl is unique and will continue to assert its uniqueness during its evolution. Because it is not porcelain here, but enamel and other porous materials. Each session of tea or a glass one for example sake (guinomi), will leave its mark and influence the future of his aestheticism. Highlight cracks, spots are typical symptoms. To ceramics Hagi, one of the major styles of Japanese objects of tea, this phenomenon is called "Nana Hagi No Bake " literally changes the 7 Hagi.

Let's go to chawan Ginkgo. Already, I must say it took me a small eternity for me to decide between two models. I have been reassured after the election: no regret was the right choice.

It consists of a superposition of two glazes. The first is brown and made from volcanic soil, the second one above, is a shino glaze. The firing took place at 1280 ° C, oxidation.

I love this bowl because it was something organic, and if I pushed a little, I would say that the think out of a Cronenberg film. Enamel is as torn, suggesting layer brown / deep red underneath. On the outside, you can see greenish growths entirely original. You must see to appreciate it, because despite the efforts to photograph, nothing replace the grip of such a room, feeling cold and smooth surface texture, with all its bumps. Some details are difficult to guess by pictures alone, for by transparency, colors, pink, deep red, green appear.

Another important thing, the sensations of touch-lip bowl. This is something that users of the only ceramic can not understand in my opinion, and yet it will play a very important role in the taste and affect the outcome copiously taste. Here, it's cold, a little rough in places, porous, very nice.

short, sight and touch are all challenged by this point bowl. The details are plentiful, and many occupy the eye. And this chawan changing very rapidly. Tiny pores retain tea, adorning the inside of mini green spots. At first I tried to remove them, then I decided to leave the bowl alone, evolve at will. I do not show for the first time that changes are quite visible yet. But it will come quite enough quickly, do not worry.

A pretty amazing thing to finish: this bowl makes noise when pouring hot water inside. Micro air bubbles trapped in the many pores and cracks have emerged, as if someone had dropped an effervescent tablet. Sweet music. Another meaning mobilized.

The rest are images throughout this article ...


you soon!

Next Article: Song Zhong Hojo's Tea (Dan Cong)