Black hand-turned matcha bowl with a finely crackled exterior and glazed surface on the inside and rim.  The artist: Nadja Schreier-Aigner  After studying at the University of Applied Arts in Vienna, Nadja Schreier-Aigner spent two years in Montréal, devoting herself entirely to ceramics in a communal studio. Inspired by Japanese philosophy and design language, she specialized in tea ceramics and throwing on the potter's wheel. Nadja Schreier-Aigner currently works in the “Common Ground Keramik” shared studio at the WUK in Vienna and also works as an art educator and ceramics teacher.  Creating the tree-bark effectThe surface of the chawan is defined by a unique structure of cracks, which is created by the application of sodium silicate and is reminiscent of tree bark. In this technique, which Nadja Schreier-Aigner learned in Montréal, sodium silicate is first applied to a turned cylinder. The surface is then heated and dried before being shaped into a bowl from the inside out. The surface begins to crack due to the tension, creating a unique structure. To ensure that the bowls are light and thin-walled, material is removed from the inside of the bowl. On the outside, the black clay remains raw and unglazed, leaving the surface matt and slightly rough. This creates an elegant contrast to the shiny glazed inside of the bowl. See pictures of the production process in the gallery (c)Nadja Schreier-Aigner.Wabi-Sabi – The beauty of imperfection  Nadja Schreier-Aigner's artistic approach to her work is inspired by the Japanese philosophy of Wabi-Sabi, in which imperfection represents true beauty. While the bowls are turned very precisely on the potter's wheel, the unique surface structure represents imperfection.  Variations  Please note that the bowls are handmade and therefore may vary in size and shape – each piece is unique! 

Auf den Spuren des grünen GoldesKommen Sie mit, auf eine Reise durch die Teefelder Japans, wo Tee viel mehr ist als nur ein Getränk - er ist ein lebendiger Ausdruck der Kultur. Das Buch von Christian Beck kombiniert Wissenswertes über Anbau, Sorten, Herstellung und Zubereitung verschiedener Japantees mit den ausdrucksstarken Fotografien von Stefan Braun. Auf der Reise durch die Teeanbaugebiete von Kagoshima, Uji und Shizuoka treffen sie Teebauern, Händler und Keramikkünstlerinnen - Menschen, deren Leidenschaft für den Tee sie oft schon seit der Jugend begleitet und ihr Leben bis heute prägt. Liebevoll gestaltet und gebunden - ein Buch, das man gern immer mal wieder zur Hand nimmt, um die Teepause für eine kleine Japanreise zu nutzen.Sprache: deutschSeitenanzahl: 232Autor/Autorin: Christian Beck, Frank Haala, Lars Harmsen, Stefan BraunKamera/Fotos von: Stefan BraunDesign: Lars HarmsenVerlag/Hersteller: Slanted Publishers UGISBN: 978-3-948440-93-Erscheinungsdatum:12. November 2025

Double-walled glass matcha bowl for preparing and serving matcha. Thanks to the spout, the frothed matcha can esily be served in several portions or added to the frothed milk—without any spillage. This simple yet elegant and practical bowl fits into any room and enhances your daily matcha routine. It is dishwasher safe.  COLOR: Transparent / Green SIZE (Box): W120 × L120 × H96mm CAPACITY: Practical capacity: 300mL WEIGHT (Incl. box): Approx. 350g MATERIAL: Heat-resistant glass

Chidori = Japanese for ‘plover’ Enjoy a gyokuro with dark, silky, needle-shaped leaves, offering fresh green Ooika aromas and a harmonious balance of delicate fruity spice and refined sweetness. The tea from the Yabukita cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the beginning of May. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi). Gyokuro  Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Try a cold brew!The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Tonbo = Japanese for "dragonfly"Thanks to slightly more intensive steaming and drying, this gyokuro is particularly rich in extracts. This is reflected in a beautiful green colour in the cup and a spicy, warm aroma, making the tea a wonderfully full-bodied treat.  The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the end of April. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi).  Gyokuro  Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Try a cold brew!The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Tsuru = Japanese for ‘crane’ Cultivating organic green tea as gyokuro in full shade is an art that requires special dedication and, in the best case, is rewarded with a tea like this: The long, shiny dark green needles exude a fruity aroma and the infusion enchants with a round, complex umami, velvety-soft texture and long, sweet finish. The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the plants are harvested only once a year at the end of April and only lightly steamed (Asamushi). Before the harvest the tea plants are shaded for a total of three weeks In two stages. Gyokuro Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests and diseases due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation.  Preparation  The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100 ml, 40-55°C hot water and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water heated to 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion should then only steep for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Cold brew The sweet aromas are particularly pronounced in cold brew. To make cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass.  Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place. 

this Matcha tea set in a modern, minimalist design includes everything you need to prepare delicious matcha drinks at home. Whether as a gift for a loved one or to enhance your own preparation routine, this set adds elegance and lightness to every cup. The set includes: - Double-walled glass matcha bowl - Glass chasen stand - Chasen (bamboo whisk, size 80) - Chashaku (bamboo measuring spoon) - Tea sifter (stainless steel) Enrich your matcha experience with this new matcha collection of beautifully crafted, heat-resistant glassware from Hario.

Ausgabe #8Dezember 2025Titelthema: "Gesundheit! Von Achtsamkeit bis Antioxidantien"In den Beiträgen geht es um heilsame Teemeditationen, aber auch um den aktuellen Stand der Wissenschaft in Bezug auf die gesundheitlichen Wirkungen von Tee. Darüber hinaus beschäftigt die sich die neue Ausgabe mit Teereisen durch Japan, mit den Besonderheiten der britischen Teekultur und mit Kräutertees aus Lettland und aus heimischen Gefilden. Im t-Tasting werden dieses Mal Sheng Pu Erh-Tees verkostet - und die Kulturseiten rücken das Thema "Incense/Räucherwerk" in den Mittelpunkt. Mit 84 Seiten ist es die bislang umfangreichste Ausgabe - freuen Sie sich auf ein prall gefülltes und wunderschön illustriertes Heft! Doch das t-Magazin kommt dieses Mal nicht allein, sondern mit der 36 Seiten starken Beilage: "Kagoshima - Region of DiversiTEA"t- Magazin für Teekultur"Blätter, die die Welt bedeuten" - dieses Wortspiel trifft auf das t-Magazin gleich doppelt zu. Denn es geht darin um die köstlichsten Blätter, die man sich denken kann: die der Pflanze Camellia Sinensis, angebaut und verarbeitet in tausenderlei Formen, um das zweitbeliebteste Getränk der Welt (nach Wasser) zuzubereiten: Tee.Und es geht um bedrucktes Papier - um Blatt für Blatt, Seite für Seite spannende Geschichten über die köstlichsten Blätter der Welt. Entdeckt, recherchiert und aufbereitet von Tee-Expert*innen und professionellen Journalist*innen.