I now have my very own piece of Korean Hagi, and I am loving it. This cream white piece that is already starting to stain wonderfully. It is also a classic rice bowl shape, very similar to the Ido style teabowls that are so renown.
My biggest pet peeve on this bowl, which granted I have not fully tested to see if it is actually more my new chasen rather than the bowl itself. In all honesty all Chawans I have used previously have had a rather flat bottom, and this bowl shaped bottom is so rounded, I have been having an incredibly hard time whisky my matcha. Although I have only tried using my new 80 prong ( instead of 100 prong) chasen.
So more on this piece, feels great in hand, uses Buncheong Clay. Amazingly enough this is one of the few glazed pieces I have seen that almost actively seems to pull water underneath the clay, and in fact just having water sitting in the bowl the cracks will darken.
