Tea at Morning Crane Tea
Friday, March 6, 2015

Balhyocha Revisited: Embracing Korean Tea Terms.

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This post has been long in coming.  It was first conceived soon after returning from Tea Tour Korea 2014 and has sat there waiting for the ...
Wednesday, February 4, 2015

The IpChun 입춘 Tea Sale 2015

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  Tea leaves at Dong Cheon Tea Well, if you are looking for this tea sale, you are a little too late.  The Dong Cheon teas are sold ...
Thursday, September 18, 2014

Three Exceptional Artisan Korean Tea Producers (Plus)

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Whenever I think of Korean teas, which obviously is quite often, a number of excellent tea producers come to mind.  You have heard about so...
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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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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