Ode to the Kyusu

[Chip]

Gisui did ... and did not. You had a choice.

Like Alex, I also am very pleased with the Yamada Sou Kyusu-s I have purchased.

My current one is a taller, shudei kyusu, my preferred shape especially for direct wall kyusu. As I stated recently, somewhere ... I have been using virtually non stop for around 6 months. So much so, it almost never has a chance to fully dry.

I am extremely pleased with the brewing results as well, amazing sencha each time.

The only downside is that it has prevented me from using other Kyusu.

[Alex]

i found that with my Yamada. Its killed my small collection a little. The feel of it is like nothing else.

And the performance on the tea is superb. hojo knows yamada and speaks very highly of him, both as a Potter and person. I'm sooooo tempted to get another one but this one is so perfect I see no reason too. So Chip have you got a new tall One? Can you post a pic?

[Tead Off]

Seems to be a common practice of adding iron oxide in Tokoname. I'm sure there must be some potters who don't.

I think that potters like Mawkawa Junzo and Shimizu Ken do not add any oxide to their clay, but there must be others.

Shimizu Ken is not from Tokoname.

[Tead Off]

I've had a couple of Tokoname that weren't that great for tea.

Yamada Sou and Hokujo and Shimzu Ken have been the best for me.

I know both Yamada and Hokujo add iron to the clay for tea flavor.

Hojo has a couple of Yamada kyusu in his collection and confirms they make great tea....just not as good as what he sells of course

There is little doubt that Yamada adds oxide, but I'm not certain about Hokujo. How do you know Hokujo adds it? I remember asking Toru about it and he didn't know. Hokujo mixes his clay that is why his color is not the deep red of typical Tokoname shudei.

[William]

Seems to be a common practice of adding iron oxide in Tokoname. I'm sure there must be some potters who don't.

I think that potters like Mawkawa Junzo and Shimizu Ken do not add any oxide to their clay, but there must be others.

Shimizu Ken is not from Tokoname.

But he made some tokoname kyusu in the past, or no?

[Tead Off]

Seems to be a common practice of adding iron oxide in Tokoname. I'm sure there must be some potters who don't.

I think that potters like Mawkawa Junzo and Shimizu Ken do not add any oxide to their clay, but there must be others.

Shimizu Ken is not from Tokoname.

But he made some tokoname kyusu in the past, or no?

He is Hojo's man from Sado Island.

[Alex]

I've had a couple of Tokoname that weren't that great for tea.

Yamada Sou and Hokujo and Shimzu Ken have been the best for me.

I know both Yamada and Hokujo add iron to the clay for tea flavor.

Hojo has a couple of Yamada kyusu in his collection and confirms they make great tea....just not as good as what he sells of course

There is little doubt that Yamada adds oxide, but I'm not certain about Hokujo. How do you know Hokujo adds it? I remember asking Toru about it and he didn't know. Hokujo mixes his clay that is why his color is not the deep red of typical Tokoname shudei.

I thought I saw in a video where he was discussing it with someone. I may have been confused though . I really like his clay the taste profile is really similar to Yamada. In that the the effect is subtle and balanced but very pleasant. I found the nosaka reduction too much for me these days, sold that one on.

[AT333]

I've had a couple of Tokoname that weren't that great for tea.

Yamada Sou and Hokujo and Shimzu Ken have been the best for me.

I know both Yamada and Hokujo add iron to the clay for tea flavor.

Hojo has a couple of Yamada kyusu in his collection and confirms they make great tea....just not as good as what he sells of course

There is little doubt that Yamada adds oxide, but I'm not certain about Hokujo. How do you know Hokujo adds it? I remember asking Toru about it and he didn't know. Hokujo mixes his clay that is why his color is not the deep red of typical Tokoname shudei.

So far Gisui impresses me the most especially his last batch of teapots using hongchuni. It really does magic to the tea.

Mumyoi oxidation is also one my favourite. Mumyoi reduction is fighting for that spot too

I have tested Yamada red pot recently but don't find any excitement in it. Perhaps I should do more test with it, but the pot doesn't belong to me. Yamada 5 is a nice humble young guy who attended quite a lot of Hojo talk on tea in Japan. He inherited all the clay from Jozan 3 and has the clay processing facility, which is rare. Lucky guy, but he still need to find his style. His recent works is inching from Jozan 3 to Jozan 4 style.

I have some pots from Sawada, Tokujo, Jishu, Gishui, Watanabe Tozo, Shimizhu Ken and Masaki Tachi etc. etc. but still the Gisui and Mumyoi is my faves; not forgetting the shigaraki for raw Sheng. All the above are my humble opinion and knowledge, of course. Please enlighten me if I am wrong in any way

[kyarazen]

There is little doubt that Yamada adds oxide, but I'm not certain about Hokujo. How do you know Hokujo adds it? I remember asking Toru about it and he didn't know. Hokujo mixes his clay that is why his color is not the deep red of typical Tokoname shudei.

So far Gisui impresses me the most especially his last batch of teapots using hongchuni. It really does magic to the tea.

Mumyoi oxidation is also one my favourite. Mumyoi reduction is fighting for that spot too

I have tested Yamada red pot recently but don't find any excitement in it. Perhaps I should do more test with it, but the pot doesn't belong to me. Yamada 5 is a nice humble young guy who attended quite a lot of Hojo talk on tea in Japan. He inherited all the clay from Jozan 3 and has the clay processing facility, which is rare. Lucky guy, but he still need to find his style. His recent works is inching from Jozan 3 to Jozan 4 style.

I have some pots from Sawada, Tokujo, Jishu, Gishui, Watanabe Tozo, Shimizhu Ken and Masaki Tachi etc. etc. but still the Gisui and Mumyoi is my faves; not forgetting the shigaraki for raw Sheng. All the above are my humble opinion and knowledge, of course. Please enlighten me if I am wrong in any way [/quote]

have you tried any hokujos?

[AT333]

I don't own any pot done by Hokujo but his clay looks natural to me. I find his style too perfect so far, but it takes a while to be attracted to any artist.
Any idea on Hokujo pot?

[Alex]

I've had a couple of Tokoname that weren't that great for tea.

Yamada Sou and Hokujo and Shimzu Ken have been the best for me.

I know both Yamada and Hokujo add iron to the clay for tea flavor.

Hojo has a couple of Yamada kyusu in his collection and confirms they make great tea....just not as good as what he sells of course

There is little doubt that Yamada adds oxide, but I'm not certain about Hokujo. How do you know Hokujo adds it? I remember asking Toru about it and he didn't know. Hokujo mixes his clay that is why his color is not the deep red of typical Tokoname shudei.

So far Gisui impresses me the most especially his last batch of teapots using hongchuni. It really does magic to the tea.

Mumyoi oxidation is also one my favourite. Mumyoi reduction is fighting for that spot too

I have tested Yamada red pot recently but don't find any excitement in it. Perhaps I should do more test with it, but the pot doesn't belong to me. Yamada 5 is a nice humble young guy who attended quite a lot of Hojo talk on tea in Japan. He inherited all the clay from Jozan 3 and has the clay processing facility, which is rare. Lucky guy, but he still need to find his style. His recent works is inching from Jozan 3 to Jozan 4 style.

I have some pots from Sawada, Tokujo, Jishu, Gishui, Watanabe Tozo, Shimizhu Ken and Masaki Tachi etc. etc. but still the Gisui and Mumyoi is my faves; not forgetting the shigaraki for raw Sheng. All the above are my humble opinion and knowledge, of course. Please enlighten me if I am wrong in any way

Can I see your Gisui?

I like the Mumyoi oxidation as well. Got a Tozo in it. Not a huge fan of the Shigarki at all though for sencha. i love the look and feel of the pots though. The clay has a strong smell/taste on the 3 models I've used and never seems to fade completely. I can always taste it in sencha. Might give it a blast with some stronger teas though. It's not an unpleasant taste by any means.

Yeah I spoke to Hojo quite a bit about Yamada sou. He says he's a really nice guy. Hojo said he came to a seminar about clay that he hosted.

Looks like yamada emu uses same clay as Sou.? That family produces amazing work!

Here's a good interview with him

http://www.e-yakimono.net/html/yamada-e ... rview.html

[AT333]

Looks like yamada emu uses same clay as Sou.?

Thanks for the link on the interview.

I heard Jozan 3, Emu and Jozan 5 uses the same clay. Yamada Sou red clay series has iron oxide added in, that's what I heard. It looks like it from the photo and from real piece. I hope he refrains from doing it, if it is true. Personally, I don't need bright red colors but I am more incline to natural clay without additive.

I am on the move now. I will take a picture of the Gisui and post it later.

[kyarazen]

I don't own any pot done by Hokujo but his clay looks natural to me. I find his style too perfect so far, but it takes a while to be attracted to any artist.
Any idea on Hokujo pot?

some thing like this

[AT333]

NIce What is your assessment on his pot performance?

[Tead Off]

I use Hokujo shiboridashi for gyokoro and some dancong teas. Great. Gives good body, smoothness, and full flavor. Same clay as Kyarazen's kyusu.

I have no experience with Yamada or Gisui, but just on looks, I would choose the Gisui pots, no additives in the clay that I've heard of. I don't care for the aesthetics of the Shigaraki pots for the most part, but you can't argue with the quality of the clay for this and the Mumyoi, which are also hit and miss for me, aesthetically. Hojo does go out of his way to find good clay.

Banko clay still may be the best for sencha, IMO.