I quite enjoy making things with my hands, and having my tools around me gave me some impetus to make some tea things.
Below are some pictures of a cha he I made, perfectly sized for funnelling leaves into the small entrance of a teapot.




  • Hobbes

    Dear Nada,

    Good work indeed, though it is a shame to read that the meat industry uses longhorns. I have a great deal of respect for good handicraft skills, perhaps because they are so alien to me!



  • Stacey

    absolutely gorgeous!

  • Brian Lavelle

    Beautiful work – that is a unique cha he, nada. Looks so delicate but being made of horn, I bet it’s strong too.

  • nada

    Dear All,

    Thanks so much for your kind words. One of the drawbacks of travelling is being separated from my tools and not being able to continue to make things like this. It really is quite an enjoyable and relaxing pastime. Also nice to have special things to give away to friends.


  • Michel


    A craftsman at heart. When are you heading off?

    Do you still have any 12 Gents shu?

    All the very best my friend.

  • nada

    Hey Michel,

    Lovely to have you call by… I very much enjoy seeing your teacraft each time you post. Some day I’d like to try my hand at some pottery too, the possibilities are endless.

    I’m on a brief trip to Paris at the moment to catch up with some Buddhist friends, then off to Hong Kong on the 10th Nov… it’s getting close!

    I’ve got a few more bings of the 12G shu left back in Ireland – you know how to get in touch if you’d like some.

    with warmest wishes,
    your friend,

  • http://www.facebook.com/profile.php?id=100003405935184 Rakel

    Hi Flo, the basic meaning of “Shu” is just as what you dbeircsed. And in this sense, “old sheng” can be called “shu”, and that’s consistent with the current national standards for puerh. Your questions of those terms are largely due to their translation or non-translation. “houfajiao” means post-fermentation (which happens either in storage or through wodui). Wodui means making a wet, warm pile of tea leaves to allow faster fermentation (what’s used to make modern Shu). “rengongfajiao” means artificial fermentation, in contrast to the natural fermentation during the storage of puerh. I think it’s better off if terms such as houfajiao and rengongfajiao are directly translated into English. But it seems the untranslated term wodui is easier to use because if translated, a long sentence would be used. Probably we can put it in this way:Fermentation includes:1. Natural fermentation (which happens in long-term storage)2. Artificial fermentation (rengongfajiao), which includes:2a. Wodui2b. artificially increasing the temperature and humidity of warehouse to promote aging of puerh (Guangdong people used to practice this a lot, because they favor more aged tea)But very often when people talk about artificial fermentation, they mean directly wodui.Also some people argue that in traditional transportation of puerh, there is high temperature, rain, and probably evaporation from animal sweat, all of which speed up the aging of puerh, and such non-artificial conditions are actually similar to 2b of above. So your questions are not just due to the misuse of westerners. It’s rather due to vague or flexible meanings of the terms themselves. So sometimes when people talk about the same term (such as “shu”, “artificial fermentation”, or even “puerh”), they don’t necessarily talk about the same thing from the beginning. :-p