{"title":"茶具","description":"\u003cp\u003e泡茶這件事，本身就附帶著等待。水滾、葉舒展的那兩分鐘左右，手是空的。\u003c\/p\u003e\u003cp\u003e這裡的器，正是為那兩分鐘而做的。在窯決定的位置流動並停下的灰釉。每年使用都會再深一點的燒締。還有一只百年前碎裂、以金修補、至今仍盛著茶的明治九谷。每一件，都是花時間做出來的。\u003c\/p\u003e\u003cp\u003e哪一把壺配哪一種茶，整理在\u003ca href=\"\/zh\/blogs\/guide\/teapot-guide\"\u003e急須・寶瓶・土瓶的差別\u003c\/a\u003e。側把急須配煎茶，寶瓶配低溫沖泡的玉露，土瓶適合焙茶。無釉的壺胎土多孔，因此一把壺只泡一種茶，味道才會養起來。九谷杯上的金線是\u003ca href=\"\/zh\/blogs\/guide\/kintsugi\"\u003e金繼\u003c\/a\u003e，一種本來就要被看見的修補。\u003c\/p\u003e\u003cp\u003e若想從器種開始找，已分為\u003ca href=\"\/zh\/collections\/matcha-bowl\"\u003e抹茶碗\u003c\/a\u003e與\u003ca 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