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GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 May 2018 Tianmu天目 Bowls GLOBAL EA HUT ContentsIssue 76 / May 2018 Tea & Tao Magazine Cloud祥雲寺 Temple This month, we are excited to dive into the world of tea bowls, exploring how to choose bowls for tea and the history of China’s most Love is famous bowls, called “tianmu.” And we have a great green tea to drink as we discuss the his- changing the world tory, production and lore of tianmu as well as some modern artists making tianmu bowls. bowl by bowl Features特稿文章 13 The Glory of Tianmu By Wang Duozhi (王多智) 25 Tianmu Kilns in 03 Fujian By Li Jian’an (栗建安) 42 Yao Bian Tianmu 13 By Lin Jinzhong (林錦鐘) 45 Shipwrecked Tianmu By Huang Hanzhang (無黃漢彰) 33 Traditions傳統文章 53 03 Tea of the Month “Cloud Temple,” Fresh Spring Green Tea Mingjian, Nantou, Taiwan 21 Cha Dao How to Hold the Bowl By Jing Ren (淨仁) Teaware Artisans p. 33 Lin Jinzhong, by Wu De (無的) p. 53 Wang Xi Rui, by Wu De (無的) 祥 © 2018 by Global Tea Hut 59 Special Offer All rights reserved. Wang Xi Rui Tianmu Bowls 雲 No part of this publication may be re- 寺 produced, stored in a retrieval system 61 TeaWayfarer or transmitted in any form or by any means, electronic, mechanical, pho- Erin Farb, USA tocopying, recording, or otherwise, without prior written permission from the copyright owner. n May, TaiwanFrom really warms up and we startthe turn- cover teaware in atEditor least one issue, which we are presenting ing more to lighter teas like green teas, white teas in this very issue. We hope to continue to offer at least one and sheng puerh. Sometimes it seems contradic- issue a year covering a type of teaware in great depth, from tory to drink tea when the weather is hot, but its history to how it’s made, why we love it to how it is used. teas like these are actually wonderful in this weather and As more and more people worldwide are preparing bowl I tea, influenced by our tradition, we are often asked about often make you feel cool, especially if you create a chaxi how to choose bowls. Also, many potters in the West are with cool colors, some fresh water in a bowl or other finding tea and looking to start making teaware for us, in- decorations that inspire a sense of coolness. The samples cluding bowls. For a long time, we’ve wanted to write about for this year’s Light Meets Life fundraiser teas start arriv- what makes a great bowl for bowl tea ceremonies. In this ing and it is a joyous chance to start thinking about the issue, we will dive into that topic in great detail. We hope teas we want to make this year. We are working on some this helps those of you searching for bowls or the means to amazing Dian Hong, shou and sheng teas for this year. make them. We just got back from this year’s epic Annual Global Tea While we were discussing bowls, we thought we could Hut Trip. Each year it seems as if the previous year’s trip also explore the world of tianmu (天目) pottery—the most cannot possibly be topped as it was such a great time, and famous of all tea bowls in Chinese history. Someday I will then somehow, in some magic way, we do just that, having write a list of the ten “Greatest Experiences for a Tea Lov- the time of our lives. This year was no different. We made er,” but for now, trust me when I say that one of them is a lifelong memories, learned a ton about tea and had a mov- few leaves of some fine, clean and organic, freshly plucked, ing tea retreat through the tea mountains of China. Very spring, striped green tea in a tianmu bowl! Tea lovers have soon we will devote an issue to our trip, as we do every year, been using tianmu bowls to drink green tea for centuries, so that all of you can travel with us. and there really is nothing like the experience. In this issue, This month, I will be facilitating a Tea, Zen and Qigong we’ll explore the history, creation and use of these amaz- retreat in Japan. I plan to stay there afterwards and scout ing bowls, which connect tea lovers of today with the long some organic tea and do some research to lay the ground- lineage of past tea masters. We have crafted a very unique work for including some Japanese teas in future issues. This green tea for this month. If you don’t have a tianmu bowl, opportunity brings up an important point, which is that we you can drink yours in any bowl while studying what makes really hope to include more Korean and Japanese tea and tea a bowl great for tea and why tianmu bowls are unique and wisdom in future issues of Global Tea Hut. The only reason especially suited to drinking green tea leaves in a bowl… we haven’t done so thus far is due to the financial, linguistic and geographical barriers to doing so. We live in Taiwan and have much more access to Chinese articles, authors and tea makers. We are also limited in what we can reinvest in these issues. As membership has grown, we have committed a percentage of our finances to improving this experience. Wu De Obviously, as that percentage increases, so shall these enve- lopes improve. I still remember the days when Global Tea Hut was black and white, and how happy we were when we could afford a color cover. Eventually, we reached a large enough membership base to start translating more Chinese authors, increasing the scope of these issues and covering many topics in greater depth than have ever been published in English. Very soon, we’d like to start another new chapter –Further Reading– in Global Tea Hut history, translating Japanese and Korean articles and searching for clean and beautiful teas from these regions. If any of you feel you could contribute to this in This month, we recommend rereading the bowl any way, please contact us. tea guide on leaves in a bowl ceremony in the Speaking of goals, I’d also like to talk about the past February 2017 issue. Then, it may be great to read goals we’ve realized this year, as this issue is a celebration the green tea issue from May 2016. There are also of one. Last year, we hoped to offer another in the Classics some great issues and articles on bowl tea in other of Tea series (which we hope to do very soon) offer more issues, like June 2016. We will soon update our journalistic issues like March’s issue on Mengsong and to past issues to .html for easier search-ability. 2 of the ver the course of this month, stones, forest pines, or sometimes the ing loose-leaf green tea. In the early we will explore one of the lightest fragrance of a flower caught days, green tea was steamed, as it still is 茶 oldest and most famous on the breeze, though not for long in Japan, but as new varietals evolved, Otypes of teaware: tianmu. Nowadays, enough to identify… There is a magic so did unique processing methods. To potters make tianmu vases, cups and in these light aromas, and in the up- this day, China produces almost two bowls, but traditionally this type of lifting Qi that often sweeps us up off million tons of green tea a year. Sadly, pottery is famous for tea bowls (cha- our cushions. Sometimes it is nice to the most mainstream genre of tea, with wan, 茶碗). Since the Song Dynasty return to our roots, remembering Na- such high demand, is also the least en- (960–1279), tea lovers have treasured ture through perfect fragrance. The vironmentally friendly or sustainable, this magical type of pottery, appreciat- freshness of green tea also reminds us but there are many projects beginning ing the gorgeous glazes and the effect of the weather, though it can also be that aim to change this. If Chinese the smooth dark surface has on tea great when it is aged. Let us all cele- green tea could go organic, it would liquor, especially green tea. Tianmu brate the poetry of tea fragrances this be a great example to tea producers and green tea are married. Like Yixing- month, as we stray into old dreams of around the world! ware and oolong, the two seem to be a bright leaves floating around a cracked Green tea is lighter than other teas star-crossed match made of pure des- bowl… because the processing is minimal. tiny. There is a short list of wonderful They say the official beginning of Plant cells have thick walls, and so tea experiences every tea lover should spring in ancient China was the day without cellular breakdown, the tea have, like visiting the birthplace of the emperor sipped the first cup of does not release as much of its essence. tea to see the old trees in Yunnan or the first flush of green tea, heralding It is impossible for tea to be processed wandering the bluffs of Wuyi drunk the arrival of the New Year. Preserving without some oxidation; it begins ox- on Cliff Tea, and, also on this list: the freshness is the key to all green tea idizing the moment it is picked.
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