Having had purchased and sampled and studied countless incenses from all sorts of origins over the years, it soon became a personal challenge to create incenses that are both artistically inspired, and olfactorily able to match up to commercially ... [Read More...]
Happy Lunar New Year to all readers! Wishing everyone good health, prosperity, wellbeing and lots of excellent olfactory joys in the Year of the Goat! ... [Read More...]
although KZ is not really on social media, I had created an instagram account just for the fun of it and so that readers/friends can get regular updates on what Kz's up to. you can find kyarazen here at ... [Read More...]
We all know that the dissolved ions in water, i.e. iron, sodium, potassium, chlorides, carbonates etc affect the taste of the water. But apart from the usual chemical composition of water, there's another lesser discussed aspect that also affect ... [Read More...]
I was inspired to write this article when I had the fortune of viewing, and handling a 供春 "Gong Chun" Yixing pot made by Jiang An Qing (1920s). No pictures though, in respect of the owner's preferences. Amongst the opinions of high end Yixing ... [Read More...]
As briefly translated : Chairman of the Singapore's Collectors Society, Catholic high school alumni consultant, Mr Lee Teng Kian passed away peacefully on the 27th of November 2014, 6pm, at the age of 85. His children and grandchildren ... [Read More...]
This is the fourth article of the Methods of Tea Brewing series. Teochew Nang, Ka Ki Nang, Pah Si Boh Xiang Gang! 潮州人，家己人, 打死不相干. Its a funny greeting but if you are of Chaozhou heritage use it whenever you encounter a stranger from Chaozhou, ... [Read More...]
This is the third article of the Methods of Tea Brewing series. The Shao An style of brewing is most commonly seen in Shao An, Nanrui, Xi Nan areas of Fujian. It is usually employed in the brewing of heavy roasted or aged oolongs, and more ... [Read More...]
