Tea at Morning Crane Tea
Monday, December 16, 2013

A Post on The Ancient Korean Potter

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In February 2010, I wrote a post titled, The Choson Potter’s Studio and Kiln .  It was posted on my teabowl blog where I simply try to ...
Wednesday, December 4, 2013

Podcasts Reviews of Morning Crane Teas

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This is just an image not an active pod cast.  Links are below. Podcast Reviews:   We at Morning Crane Tea are happy to get any r...
Monday, December 2, 2013

Cyber ‘Monday’ Sale: Dec. 2-8, 2013 Only

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A Yeohanggi Teacup I know it is crazy for an independent tea dealer like me to even think about offering anything on Cyber Monday.  M...
Wednesday, October 9, 2013

無爲 Mu-wi Sejak: A Rare Korean Green Tea

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This post has been long in coming.  I should have posted it in the Spring.  For those across the changing climate in the northern hemisp...
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Saturday, October 5, 2013

Picking Tea in Korea: Part 2

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Have you read Part 1 ? To continue our post, lets begin by visiting at a special tea producer in Boseong. Kim Se Jin, the owner of...

Picking Tea in Korea: Part 1

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As those of you who have viewed this blog before can see, I changed the heading image on this blog to an image taken from the image below. ...
Monday, July 1, 2013

2013 Korean Tea Sale and Announcing Tea Flight Pricing

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As you may know, Morning Crane Tea is primarily a wholesale company supplying our Dong Cheon teas to teashops.  But we do have a ret...
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About Me

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Cho Hak
I am a Korean American potter and retired professor. I worked principally with Kenneth Beittel, Hamada Shoji, Manji Inouie and worked in Icheon, Korea. I’ve been a potter for many years and fire mostly in gas and wood. Occasionally, I fire anagama with Ken Shenstone. Mary, my wife joins me in this work. For nearly 40 years, I have also been interested in Korean tea, about 10 years ago I decided to try to promote Korean tea and Korean tea ware. That was when Morning Crane Tea was born. Why have I not mentioned the long interest in Korean tea here before. I consider myself to still be a beginner. At the same time, I know many others who consider themselves experts on Korean Tea having studied it a few months or a year or even after one trip to Korea to view their tea fields or a few conversations with several Korean tea people. If they are experts and I am not, why do I find so many errors in their work? In another ten years I may no longer say I am a beginner, but until then this is what you have.
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