Podcasts about teaware

Willi Singleton is a Pennsylvania potter who's well-known among students and teachers of the Japanese way of tea as a maker of beautiful, lustrous teawares that are joy to use. Today we're sitting down with Willi in his Kempton, Pennsylvania studio, at the base of Hawk Mountain, to explore his creative process and the techniques and philosophy that go into the creation of his unique teaware and other ceramic art. We chat with Willi about his introduction to clay art and especially Japanese clay art, his time in Japan studying and working with traditional Japanese potters, and his transition back to the US and the beginnings of his Kempton studio. Willi almost exclusively uses local and regional clay and glazes in his work, and we talk about the importance of connecting to the place, the locality, in which a work is made and how that plays out in Willi's process and its results. We discuss the techniques and challenges of working with place-connected materials, the "flavor" and what Willi calls the "veto power" of the clay, Willi's focus on elemental processes and mateirals, and the mystery and unpredictability inherent in the way Willi creates clay art. And we talk about Willi's connection to the tea community, how the community has influenced and continues to influence his teaware, about the communal aspects of art-making, and how each of Willi's pieces are a confluence of potter, place, landscape and community. Willi Singleton's website is at willisingleton.com   Follow Talking Tea on Instagram at talkingteapodcasts. Talking Tea is produced and hosted by Ken Cohen.  more about Talking Tea    The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.  

Today we talk to Freedom Taylor about liberating yourself from the traditional rules of steeping and choosing a drinking vessel that truly reflect who you are.Today's episode is brought to you by: the Nordic MugFor a transcript & shop this episode, click herePour obtenir une transcription et pour magasiner les articles présentés dans cet épisode, cliquez ici 

From french presses to gaiwans, Mark and Katie journey through their teaware, discussing the different options and the pros and cons of each. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chai-this-at-home/message

More Ming Dynasty tea history this time. Further innovations from China's tea artisans further improves the taste and experience of tea. The famous "zisha" clay teapots and tea ware from Yixing, Jiangsu province are introduced as well as their role in the Gongfu Tea Ceremony. As the second half of the Ming Dynasty starts to wind down, the Europeans will soon be knocking on China's door. They too will discover the goodness and greatness of tea with historic consequences. Support this podcast at — https://redcircle.com/the-tea-history-podcast/donations Advertising Inquiries: https://redcircle.com/brands Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

If you have the teaware, here is a mindful tea meditation geared more for gong fu teaware. For more details: https://www.library.ucdavis.edu/guide/mindfulness-tea-meditation/ Narrated 3/9/2021 by Erik Fausak

This week on Monroe Today, Dan and Nathan host Rhonda Griffin as she shares the story and and mission of A Cause for Tea, a collaborative fundraising effort for New Life Nicaragua. Please visit www.acausefortea.org for more information about Rhonda and her organization.

When a listener requested an episode about teapots. we realized that this was a topic we haven't really delved into on Talking Tea. And having attended one of tea blogger, writer and teacher Scott Norton's incredibly comprehensive seminars on yixing teaware, we invited Scott to join us for an in-depth overview of teapots, their design elements, their history and how to best match your teapots with your teas. You may remember Scott from our episode Glimpsing Tea's Past, Finding Tea's Presence, at New York's Floating Mountain.  Today we begin by chatting a bit about Scott's "teapot journey" and his background collecting, curating and teaching about teapots. And then we begin to explore various styles of Japanese and Chinese teapots. We start by comparing two very different teapots from 19th century Japan, a larger blue and white porcelain teapot and a small lotus-leaf design kyusu, and we discuss the advantages offered by small teapots in control over the brewing process and obtaining more pronounced flavors from our teas.  As we move to Chinese teapots, we compare porcelain, glazed ceramic and unglazed clay teapots and the relative advantages and disadvantages of each. Scott chats with us about how to tell if an unglazed clay teapot is highly fired or low fired, and how the levels of firing and coarseness of the clay can create distinct differences in flavor and the results of our brewing. We also touch on the history of teapots and the influence of the Silk Road trade on teapot design and evolution in China. Scott has some rather large teapots in his collection, and we discuss when we might want to use a larger teapot and how to best use a large-size pot. Finally we chat with Scott about the questions we need to consider in matching our teapots to our teas, and Scott gives us tips on buying teapots and how shopping for a teapot can and should be an extension of our tea practice. Scott Norton's blog is at  scotttea.wordpress.com. You can find Scott on Instagram @cutechajin, and videos of a number of Scott's workshops and seminars are available on his YouTube channel. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   All images on this episode page, other than the header image, are courtesy of Scott Norton. This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

Today we welcome back to the show Kevin Gascoyne, of Montreal's Camellia Sinensis Tea House, to chat with us in depth about how our choices of teaware impact the flavors, aromas and overall experience of the teas we drink. Kevin is often seen sporting his signature Royal Albert teacup, and that prompted us to ask Kevin what's the deal with this oh-so-English-looking cup. His initial answer inspired us to want to explore more fully how our choice of cup and brewing vessel affect our enjoyment of tea. In our chat we focus mostly on the effects of the cup on our tea experience (though we also touch on some elements of teapots). Kevin talks with us about how the shape of the cup controls the delivery of the tea to the mouth and the placement of the tea on the tongue, how the material, size and shape of the cup affect the thermodynamics of the tea, and how all of this impacts the flavors and aromas of the tea we're drinking. We chat about some of the design features of teacups that have evolved for comfort, warmth and delivery, and also how the visual elements and aesthetics of our teaware influence our enjoyment of tea. Contrasting tea served in wine glasses and in small tasting cups as examples, Kevin points out how different styles of teaware and brewing create different moods and spaces for our experience of tea.  We wanted to do these comparisons hands-on, so Kevin served us two teas in very different styles of cups: first with teaware from the Royal Albert collection, and then from the innovative Peter Ting tasting kit. Listen to the episode to hear the results of this tasting experiment. For more on Camellia Sinensis, including its teaware, teas, online store and locations, go to camellia-sinensis.com.     Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of Kevin Gascoyne and his Royal Albert teacup courtesy of Camellia Sinensis. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

In this episode I talk about tea culture with George Jaw, the founder of the Las Vegas Tea Culture Institute. You can find them on Facebook under the group name "Las Vegas Tea Club". George is a fun and amazing guy who has a great foundational love and knowledge of tea but is very oriented toward new ideas and expanding what it means to have a tea culture in North America. Our music is provided by Equity Slate, you can hear the theme track on https://equityslate.bandcamp.com or https://soundcloud.com/equityslate Send me any questions or comments at barry@hotleafjuice.org

More Ming Dynasty tea history this time. Innovations from China's tea artisans further improved the taste and experience of tea. The famous "zisha" 紫砂 clay teapots and tea ware from Yixing 宜兴 are introduced as well as their role in the Gongfu Tea Ceremony. As the second half of the Ming Dynasty starts to wind down in the late 16th-early 17th century, the Europeans will soon be knocking on China's door. They too will discover the goodness and greatness of tea with historic consequences. Learn more about your ad choices. Visit megaphone.fm/adchoices

More Ming Dynasty tea history this time. Innovations from China's tea artisans further improved the taste and experience of tea. The famous "zisha" 紫砂 clay teapots and tea ware from Yixing 宜兴 are introduced as well as their role in the Gongfu Tea Ceremony. As the second half of the Ming Dynasty starts to wind down in the late 16th-early 17th century, the Europeans will soon be knocking on China's door. They too will discover the goodness and greatness of tea with historic consequences. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week Talking Tea is back in Philadelphia to chat with Rebecca Goldschmidt of Philly's Random Tea Room & Curiosity Shop, one of the most eclectic tea shops we've encountered on our tea journeys to date. Rebecca talks with us about her own path of tea and her aim of providing a space for health and well-being, which come together to create the unique tea environment that is the Random Tea Room. Rebecca also gives us a short overview of gong fu cha, one of the various ways tea is prepared at Random.   More on the Random Tea Room & Curiosity Shop, including a menu of teas, an online store and social media links, can be found at its website, http://therandomtearoom.com.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @KensvoiceKen.      This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo by Jesse Moore, courtesy of Rebecca Goldschmidt.

Gary Bembridge of Tips for Travellers shares observations, tips and advice for visitors to Hong Kong.Subscribe free to the show on iTunes, Stitcher Radio or TuneIn Radio.This show covers among other topics: Observations Dense with multitudes of skyscrapers and people. More people live and work above 15th floor than anywhere else in the world and has most residential blocks about 40 stories high and constant development. Very pretty harbour - Victoria harbour - one of deepest natural harbours in the world - Hong Kong means "fragrant harbour". Population of 7 million. 262 islands - Hong Kong island, Lantau Island (Airport and Disneyland ), Kowloon peninsula and Northern Territories. Transforms at night - skyscrapers have light effects - 8pm light show (biggest and longest running permanent show) on Hong Kong island and at 9pm on ICC (International Commerce Building) in Kowloon. English widely spoken as one off 2 official languages. Very connected city lots of free wifi around HistoryBritish colony until 1997Getting ThereVery busy airport built on reclaimed land on Lantau Island.Cruise -  Kai Tak Terminal designed on site of old airport runway in Kowloon.Best time to goHot and humid most of yearColdest in Jan Hottest JulyGetting aroundCoveted walkways and open air mid -evels escalator - worlds largest outdoor covered escalator.Trams - kept despite modern metro system following pretty much same routes.Busses - 5 companies run 700 routes.BigBus Hop-on Hop-Off bus toursGeneral TipsUse UK style 3-pin plugs Good App - "Discover Hong Kong" developed by HK tourism board and Cathay Pacific Airline. Works off line and has series of suggested walks. Must-do activities Victoria PeakTram launched in 1888- 8 minutes ride to the stop with stunning views across city, also has Madame Tussards and shopping.Star FerryIconic service since 1870s - taking people 7 minutes from Hong Kong to Kowloon Ocean terminal.Harbour TourMany options from Star Ferry, Sailing Junks and motorised junk boat trips.See Hong Kong at nightNight bus tourLight show- "Symphony of lights" - 45 skyscrapers on both sides of harbourWalk the streets on Hong Kong side in Wan Chai and Kowloon along Nathan streetShoppingGood prices as do no  sales tax and is a Duty free portStanley marketCentral district- high end shopsHollywood road - antiques and art SoHo - galleries Ladies MarketTemple Street Night Market AberdeenFishing village and Luxury marinaAfternoon tea at Peninsula HotelFlagstaff house museum of Teaware - in oldest surviving colonial building - BeachesRepulse BayTheme ParksDisneylandOcean Park -see Cunard notesMuseumsCan get good value 7-day museum passHK museum of artthe space museumHK science museumHK museum of historyFurther afieldMacau - high speed ferry or bus

Today we delve into an entirely new world. The world of tea.I can hear you now: Tea?? Really? Why should I care about tea? I've been enjoying the podcast a lot lately, Rich. But I'm not sure about this…I think you might have lost the thread this week. A couple years ago I would have probably said the same thing. I don't feel that way anymore. So if you are thinking of skipping this episode because on the surface it doesn't sound like something you are interested in, reconsider. Because — and as I always say — contempt prior to investigation imprisons one to everlasting ignorance.WuDe.Born in the United States as Aaron Daniel Fisher, Wude was drawn to the East from a very early age. After studying philosophy in college, he travelled the world and ultimately settled in Taiwan, where he has since become a Buddhist monk – steeped in the sutras and wisdom of that tradition – as well as a tea master – a vituoso of not just the living tradition of harvesting tea, but the living tradition of what tea means in a sort of meta sense – why it’s important and why we should care about it.Tea as medicine. Tea as healing. Tea as life.Tea Practice as Zen.The easiest way to put it is that WuDe comes from this idea that tea is a universal living, breathing thing that unifies us all — the tree of life.Think of tea as a metaphor. A foundational concept around which to structure a set of ancient teachings, principles, knowledge and wisdom to glean a broader truth about health, healing, community, the environment, life, life’s meaning and the unifying oneness – or undeniable interconnectedness of everythingIn Taiwan WuDe founded and runs Global Tea Hut– a school and center devoted to the education and preservation of the ancient tradition of harvesting living tea and welcomes people from all over the world to come study and practice tea preparation, meditation, tea history, tea crafting, the sutras of tea and its relevance in society, and how to cultivate the Dao of Tea as a method of spiritual expansion.I realize today's guest and these topics may be slightly off your personal reservation. That's cool – it was for me initially as well. All I ask is that you set aside whatever preconceived notions you may be harboring and enter this episode with an open mind. Do that, and I assure you will come out the other side with not only a new and informed view on the import of tea, but a greater understanding of Zen. An expanded perspective on consciousness. And a heightened awareness of the oneness that unites us all.WuDe spills over with crazy mad wisdom that more than merits your attention and contemplation.I promise this just might be the most fascinating conversation you will hear all week.I sincerely hope you enjoy the show. Let me know what you think in the comments below!Peace + Plants,SHOW NOTES* Global Tea Hut: globalteahut.org* Global Tea Hut on Facebook: facebook.com/GlobalTeaHut* The Way of Tea: Reflections on a Life with Tea* by Aaron Fisher (WuDe)* Zen & Tea One Flavor, by Aaron Daniel Fisher (WuDe)* For Great, Rare & Living Teas, Teaware & Further Education Visit: See acast.com/privacy for privacy and opt-out information.