bambooforest wrote:@ Alex: The increased leaf that shows up in your cup as a result of the asamushi sasame screen, do you think it alters the flavor of the tea? Also, when you fill the teapot half full, do tea leaves tend to get stuck on the wall of the kyusu above the water line? This would result in subsequent steeps where not all the tea gets submerged by water.
@ David R.: I don't like the idea of rocking a teapot filled with sencha. Sencha, being steamed tea, readily imparts its flavors and needs no assistance to do so. I'd be concerned that the rocking would make the tea stronger, but not better.
JRS22 wrote:First a question - what is a direct filter? I'm familiar with the sasame filter and the ball filter.
Second, with some of the senchas in the OTTI I found that a lot of tea particles made certain teas too bitter for my taste. Instead of buying another kyusu I pour through a stainless tea filter.
Poohblah wrote:That looks like a nightmare to clean, Chip. Especially after fuka.
debunix wrote:How do most of you clean your filters after brewing?
I usually just blast some water as forcefully as my faucet can pour it back through the spout, to push the leaves back into the body of the pot where I can easily rinse them out. Fortunately, I happen to prefer lighter steamed japanese greens, and have a nice group of shiboridashis, and so don't often have to deal with post-fuka cleanup in my kyusus.