crymad writes:

Cameron Lewis wrote:

[...mostly likes porcelain...]

Though I have some nice, thin, handle-less porcelain Japanese tea cups,
I don't use them much, mostly just when serving guests. My tea cup of
choice -- for even gyokuro -- is one of glazed clayware from Hagi. It's

------------------------------------------^^^^^^

thicker and heavier than the porcelain, but I consider this an
advantage, as it holds the tea's temperature longer. And its handmade
quality feels more comfortable in my hands and on my lips. Beyond that,
though, is the nature of the the clay from which it's made, a very
porous type characteristic of Hagi. The trapped air in the vessel
itself imparts a more open flavor to the tea, as if allowing the liquid
to breathe. By contrast, the same tea in porcelain is a sterile
experience.

How does this work if the Hagi's glazed?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html