Jadetee & Keramik

01/09/2026

🍃 An evening with
Some evenings are not simply about drinking tea. They are about entering a different world.
Back in Taichung after his journey through Europe, Tea Master Cho welcomed us with an extraordinary sequence of teas and tea creations. Each cup opened another dimension of flavor, aroma and sensation.
From the delicate complexity of Wild Oriental Beauty and Bao Zhong, to the depth of High Mountain GABA Oolong and the earthy character of Brown Tea, every tea seemed to tell its own story.
And then came Cho’s experiments: Shikuwasha Cold Brew Bullet Tea, a refreshing Cold Brew Cocktail, and finally tea made from coffee bean husks and coffee leaves.
With every infusion, we were invited to slow down, taste more carefully and discover what the tea might reveal.
It was an evening of flavors, aromas and sensations – but also of connection, curiosity and well-being.
A reminder that tea can be much more than a beverage.🌿🍵

27/08/2026

On to Sun Moon Lake 🍃
From tourist destination to tea country: at Sun Moon Lake, we discovered Taiwan Red Tea and beautiful organically grown teas.
Mr. Liang welcomed us to his organic tea garden, where we picked the youngest three leaves ourselves. It quickly became clear that tea picking is teamwork! 🍃🧺
From harvesting to tea production, education and culture, Mr. Liang opened a door into the world of tea — with heart, mind and hands.
Once again, we were reminded that tea is so much more than a beverage. It connects people, landscape, craftsmanship, knowledge and culture. ❤️

For German and full version please check the link in the comment.

22/08/2026

Zhushan, Nantou, Taiwan
Following the call of tea and ceramics, we made our way to Zhushan – joined by CoCo, an Austrian Sinology student researching Taiwanese tea culture and teahouses at Tunghai University.
In Zhushan, we met Mr. Lip, a second-generation tea farmer who has been cultivating his tea organically for the past ten years. Over a tasting of his Ruby White, Ruby Red and Taiwan Tea No. 23 – Qiyun, he shared his passion for tea and his commitment to tea education.
Then we headed up steep mountain roads to 1,104 metres, where his tea garden unfolds like a natural tea forest: organically grown Taiwan Native Mountain Tea and Ruby trees surrounded by bamboo.
As mist drifted gently through the tea garden, moistening the plants and moving across the landscape, we experienced a beautiful symbiosis of tea, nature and climate.
We left Zhushan with freshly produced Ruby White and Ruby Red – and with a lasting impression of the people, landscape and passion behind Taiwanese tea. 🍃🍵
Complete blog version: https://jadetee.at/news/tea-and-art

16/08/2026

Between Clay and Landscape
During our journey through northern Kyushu, we spent much of our time exploring ceramic studios and shops in Imari, Arita, and Karatsu.
The richness and intensity of ceramic craftsmanship in Saga Prefecture are truly inspiring. Among the many artists we discovered, the work of Koji Inoue and Kentarou Murayama left a particularly strong impression on us.
Koji Inoue, master of the renowned Kyozan Kiln, combines the traditional Karatsu style inherited from his father with influences from his modern art education. His work celebrates the natural texture of clay, rustic beauty, and the quiet elegance of tea ware.
Kentarou Murayama’s studio, located halfway up Mount Kagamiyama, offers an extraordinary view over the bamboo forest and Karatsu Bay, with its green, forested islands. His ceramics connect the tradition of Karatsu ware with materials from the surrounding landscape—earth, stones, and plants—while expressing a contemporary sense of simplicity, calm, and warmth.
We are very happy to be able to share some of these remarkable works with you.
✨ Visit us in September and discover the ceramics of Koji Inoue, Kentarou Murayama, and other artists from the region in our shop.
://jadetee.at/news/tea-and-art

11/08/2026

🍵 🍃 Kamairicha, Terroir und zwei besondere Teegärten
Gemeinsam mit Marjolein von Nagasaki Ikedoki Tea und Sara besuchten wir zwei kleine Teebauern in der Region um Ureshino, die ihre Teegärten ohne Pestizide und chemische Düngemittel bewirtschaften.
Bei Uenohara Kuoji entdeckten wir einen der wenigen verbliebenen Produzenten von Kamairicha. Seine Röstmaschinen stammen aus den 1970er-Jahren und wurden von seinem Vater angeschafft – heute muss er sie selbst warten und reparieren.
Besonders beeindruckte uns sein Zairai Kamairicha von Teepflanzen, die sein Großvater vor rund 60 Jahren aus Samen gepflanzt hatte: fein süß, sanft adstringierend, mit Noten von Orange und Marzipan.
Bei Tōzaka Kōichi, einem Teebauern in dritter Generation, wird experimenteller gearbeitet. Neben verschiedenen Tamaryokucha verkosteten wir Schwarztee und Hōjicha aus Herbst- und Winterernten.
Mein Favorit: der Hōjicha aus November 2025 – milchig, schokoladig, floral und leicht süß, mit einer überraschend komplexen Tiefe.
Einige wenige Proben sind bereits für unsere Verkostung in Wien abgepackt. 🍵

Vollständiger Bericht auf https://jadetee.at/news/tea-and-art

08/08/2026

05/08/2026

Nach 14,5 Stunden, und einer kurzen Zwischenlandung in Taipei, senkt sich die Maschine der EVA-Airlines im sonnigen Dunst über dem Meer in Richtung Fukuoka.
Fukuoka haben wir für unsere diesjährige Reise durch den nördlichen Teil der Insel Kyushu als Ausgangspunkt gewählt. Diese Reise wird uns in den nächsten 10 Tagen über die Tee- und Keramik-Orte Yame, Ureshino, Nagasaki, Arita und Karatsu wieder zurück nach Fukuoka und von dort weiter nach Taiwan führen. Mehr lesen im Blog: Reisen, Tee & mehr auf https://jadetee.at/news/tea-and-art

Wir freuen uns auf euere Anregungen und Kommentare!

07/07/2026

Matthias Kaiser’s Chawan
Hikidashi-guro Chawan:
This bowl is made from a light-colored clay from the Czech Republic. The clay is very lean and contains a lot of sand, which makes it difficult to throw on the wheel. However, trimming often reveals beautiful textures around the foot. The glaze is made from iron ore and wood ash.
It is a true hikidashi („pulled out“) guro („black“) chawan. It was fired in a reduction atmosphere and, at 1240°C, removed from the kiln with tongs. The rapid cooling produces a glossier glaze.
(sold)

30/06/2026

🍃 From Forest to Teacup 🍃
A Taiwanese Wild Tea Experience with Master Cho

This July, Wild Tea Master Cho travels from Taiwan to Vienna to share the world of wild-farmed tea — tea grown among mountain forests, nourished by mist, and shaped by nature’s rhythms.
Through guided tastings, tea meditation, and in-depth discussions, discover how forests, terroir, and traditional craftsmanship come together in every cup.
✨ Three immersive sessions:

📍Saturday, 18 July | 6:30–8:00 PM
Fermentation & Roasting of Wild-Farmed Tea
Learn how traditional processing methods transform flavor, aroma, and character.
• Comparative tasting of 3 wild-farmed teas
• Brewing demonstration
• Flavor analysis, discussion & Q&A

📍 Sunday, 19 July | 10:30 AM–12:00 PM
CHANOSUKE Wild Tea Meditation Gathering
A mindful tea experience inspired by Taiwan’s mountain forests.
• Guided tea meditation
• Tasting of 3 wild-farmed teas + 1 forest-crafted tea
• Stories of tea making and mountain life
• Sensory awareness exercises
• Sharing circle & Q&A

📍 Sunday, 19 July | 2:30–4:00 PM
The Science of Flavor & Aroma in Wild-Farmed Tea
Explore how tea’s natural compounds influence taste, aroma, texture, and sensory experience.
• Comparative tasting of 3 wild-farmed teas
• Brewing demonstration
• Flavor analysis, discussion & Q&A

🍵 Each tasting session features different wild teas.

📍 Venue
JADETEE & KERAMIK
Berggasse 14, 1090 Vienna

🎟 Participation
Single Session: €55
Any Two Sessions: €95
Full Series (3 Sessions): €145

Registration: DM, call +436763763026 or email to [email protected]

Places are limited and advance reservation is recommended.



Fotocredit:

27/06/2026

Today marks the closing event of the exhibition „film0264,….“

A heartfelt thank you to everyone who visited and supported the exhibition. And a special thanks to for the beautiful artworks!