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Clay Expression - Art & Craft of Expressing Passion with Clay

 

Study & Learn Pottery for Free

 

Clay Craft Tutorial on Videos

 

Throwing Off the Hump Tutorial

 

Throwing On Wheel Tutorial

 

Shape a Cylinder Lip Tutorial

 

Bowls Form Pulling Tutorial

 
 
 


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Throwing On Wheel Tutorial

How to make a ceramic cup on a pottery wheel?
 

How to make the handle of a ceramic cup?
 

How to attach the handles?

 
  Cindy Koh of Clay Expression demonstrates on how to make a ceramic cup on a pottery wheel?

How to make the handle of a ceramic cup? After the production of the body of the clay mugs.

Cindy is a pottery teacher in Malaysia, she conduct clay classes and ceramic workshops.

 
 
How to attach the handle of a clay cup demonstrates on videos? Once the handles have stiffen, it is then
attached to the mugs made earlier.

Cindy Koh conducts pottery classes and ceramic workshops at Clay Expression

The above video was made when she took an order to produce 300 handmade ceramic cups by using 1kg ball of clay to produce one cup on the potter's wheel. Cindy conduct pottery & ceramic classes at Clay Expression

Cindy is a pottery teacher in Malaysia, She conducts Clay classes and ceramic workshops. Click Here to start learning clay craft or pottery in Malaysia.

 

2 things about tea your local
dim sum restaurateur won't tell you...

A tea master gives some advice on how to make sure we're getting the best Chinese tea brew.

Master Leung Ka-Dong poring hot water into a ceramic cup has been working at Ying Kee Tea House for almost 40 years.

"What type of tea do you usually order when you eat dim sum?" Asks Ying Kee Tea House Master Leung Ka-Dong.

"Did you know that almost all restaurants mix their white teas with black to to add flavor and color?" Leung says.

With a richer economy, Hong Kong people shy away from India and Sri Lanka black teas and began to enjoy tea for various health reasons or collect Chinese "pu-erh" tea like wine.

Thanks to Master Leung, who has worked at Ying Kee Tea House since the early 1970s, many people now know a little more about how to appreciate Chinese tea with clay pot and ceramics cup for tea.

Here are 2 things that Master Leung Ka-Dong suggested about tea that your local restaurateur won't tell you:
 

1. The best moments of tea enjoyment are when you have time.

Drinking tea is a matter of mood. And when I talk about mood, it mainly has to do with the condition of time. You've probably heard many rules about tea, clay pots, ceramic tea cups, water temperature to color and spring water.

At the end of the day, drinking tea is a personal experience. Some people like their tea boiling hot in ceramic tea cups while others like theirs lukewarm.

Some may like theirs stronger than others. So it's all about time. After all, we need time to brew that perfect cup of tea.

 

2. Tie Guan Yin, Daffodil and Oolong are all the same at dim sum restaurants.

Tie Guan Yin tastes more clear and fragrant. Oolong is stronger and more solvent. And Daffodil is the purest of all.

No matter which of the three you order, dim sum restaurants will serve you low grade daffodil tea. All three teas come under the same Oolong tea category, yet they are very different in flavor.

 

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