Comments on: Aromas Of China http://www.yankodesign.com/2009/11/03/aromas-of-china/ Modern Industrial Design News Sun, 12 Feb 2012 19:36:44 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Cha T Chinese Tea Sethttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91435 Cha T Chinese Tea Set Fri, 06 Nov 2009 13:31:11 +0000 http://www.yankodesign.com/?p=17146#comment-91435 [...] Via: Yanko Design [...] [...] Via: Yanko Design [...]

]]> By: mif991http://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91364 mif991 Thu, 05 Nov 2009 21:18:32 +0000 http://www.yankodesign.com/?p=17146#comment-91364 I agree with Chris F. that the design is rather simple and minimalist. Besides, many a times traditionalists get in the way of designing new fresh products for younger generations. I don't mind this at all. I agree with Chris F. that the design is rather simple and minimalist. Besides, many a times traditionalists get in the way of designing new fresh products for younger generations. I don’t mind this at all.

]]> By: “Aromas Of China” « Intermediate Industrial Designhttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91265 “Aromas Of China” « Intermediate Industrial Design Thu, 05 Nov 2009 05:39:56 +0000 http://www.yankodesign.com/?p=17146#comment-91265 [...] for the elders in the family. Apologies, thanksgiving, and peace offerings are made via tea. The cha.t Chinese Tea Set is crossbreed of contemporary equipment with these conventional values in mind. On one hand the [...] [...] for the elders in the family. Apologies, thanksgiving, and peace offerings are made via tea. The cha.t Chinese Tea Set is crossbreed of contemporary equipment with these conventional values in mind. On one hand the [...]

]]> By: chris fhttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91203 chris f Wed, 04 Nov 2009 18:12:50 +0000 http://www.yankodesign.com/?p=17146#comment-91203 its not that bad. people dont usually pour out the first steep (rinse) anymore unless its a puer. as long as there's enough volume in the cups to fully empty the brewing pot than its relatively kosher. its a far cry from a real gong fu brewing experience but its a nice, simplified modern take. its not that bad. people dont usually pour out the first steep (rinse) anymore unless its a puer. as long as there’s enough volume in the cups to fully empty the brewing pot than its relatively kosher. its a far cry from a real gong fu brewing experience but its a nice, simplified modern take.

]]> By: landplanhttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91143 landplan Wed, 04 Nov 2009 10:18:49 +0000 http://www.yankodesign.com/?p=17146#comment-91143 According to the Chinese tea traditions I have learned in Singapore (unaffected by the cultural revolution in the PRC) Ning Ning's concept doesn't begin to cut it. The shapes and sizes are wrong. Even a heating element in the tray seems suspect because it would conflict with the purpose of pouring out the first brew, which is too strong, and emptying and rinsing unfinished cups before another round is poured. (The second and third rounds are the best.) The ceremony, like much Chinese eating, is rather messy and the tray is intended for that, more than for for serving. A serious traditionalist would consider warming to be kind of superfluous because the pot is intended to be emptied at each serving (of tiny cups) and rebrewed with fresh water and the same leaves for each new round, and the temp of the fresh water should be just below boiling for the optimum extraction of tea flavor; just warm would not do. Unless a lot has been left out of this presentation the design is unsuitable for the traditional practice, as I have learned it. According to the Chinese tea traditions I have learned in Singapore (unaffected by the cultural revolution in the PRC) Ning Ning’s concept doesn’t begin to cut it. The shapes and sizes are wrong. Even a heating element in the tray seems suspect because it would conflict with the purpose of pouring out the first brew, which is too strong, and emptying and rinsing unfinished cups before another round is poured. (The second and third rounds are the best.) The ceremony, like much Chinese eating, is rather messy and the tray is intended for that, more than for for serving. A serious traditionalist would consider warming to be kind of superfluous because the pot is intended to be emptied at each serving (of tiny cups) and rebrewed with fresh water and the same leaves for each new round, and the temp of the fresh water should be just below boiling for the optimum extraction of tea flavor; just warm would not do. Unless a lot has been left out of this presentation the design is unsuitable for the traditional practice, as I have learned it.

]]> By: Radhika Sethhttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91036 Radhika Seth Tue, 03 Nov 2009 11:51:42 +0000 http://www.yankodesign.com/?p=17146#comment-91036 It's the font used by the designer, I'll see if I can get any feedback from there! It’s the font used by the designer, I’ll see if I can get any feedback from there!

]]> By: Joehttp://www.yankodesign.com/2009/11/03/aromas-of-china/comment-page-1/#comment-91030 Joe Tue, 03 Nov 2009 11:06:31 +0000 http://www.yankodesign.com/?p=17146#comment-91030 Hi there - I should start by saying that i LOVE your site. I only came across it recently and is gradually working my way back from page 273 I think :-) THe question, a little bizarre I know - I was wondering what fonr you used on the 'CHA.T" image on the main page. Any halep will be MUCH appreciated! Thanking you in advance Joe MC Hi there – I should start by saying that i LOVE your site. I only came across it recently and is gradually working my way back from page 273 I think :-)

THe question, a little bizarre I know – I was wondering what fonr you used on the ‘CHA.T” image on the main page.

Any halep will be MUCH appreciated!

Thanking you in advance
Joe MC

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