TeaChat

Chip wrote:

Poohblah wrote:That looks like a nightmare to clean, Chip. Especially after fuka.

Not mine though.

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.

First I endeavor to prevent leaves from getting stuck in the first place. The leaves most apt to get stuck are the tiny, dry, unopened leaves. So as I pour water in, I pour over the filter which tends to keep these away from the screen til they have had the opportunity to open up.

I actually continue with this practice for each steep ...

I never seem to have any remnants after simply rinsing away with the spray attachment.

That's a great Idea, Chip! I'm going to have to try that with for my next sencha session.

Classic Hagi houhin. Thanks JD!





I think I am caught up with my photo posting now, please excuse my spam.

So beautiful. Very nice acquisition.

brandon wrote:I think I am caught up with my photo posting now, please excuse my spam.

Anytime...

Anytime +1

Just got the small Ipoddo Kyusu.

Full review with more pictures here:
http://www.teachat.com/viewtopic.php?f=67&t=17860

Sweet! I remember that pot and the cups from Ippodo. It brings back memories.

How did the shop smell? the box this came in smelt lush. Kind of aromatic smoked wood or something like that.

I saw your comment about the smell. It smelled like tea –some tea shops had incense, but I don't think Ippodo did. The building is very old though. I was going to try to describe it but... http://edkimages.blogspot.com/2012/10/i ... tures.html

Ahh that would make sense. Must be old building smell. Its very pleasant.

Gyokuro set by Yamada Sou.

Great looking set, Brandon! Please feel free to share a few more photos.

Once again a lot of nice looking Kyusu on here!

This is a Wantanabe Tozo pot that I picked out from Hojo, seemingly a place of great controversy. As for the pot its self it's a great little Kyusu, made from rough Sado Island Nosaka Clay. This pot also has a direct filter, and a very yixing-esq look to it. It highlights a number of flavors in some recent batches of Gyokuro and it also does very nicely with asamushi sencha. However it did make a delicate Kamairicha I have taste dull and lifeless.


P1070187 by blairswhitaker, on Flickr


brewing some gyokuro

kuradashi super premium by blairswhitaker, on Flickr

This is a little 90ml Kyusu also picked out from Hojo's selection. It is a Shimizu Ken pot, made from reduction fired mumoyi red clay. This pot is superb, has a great pour, excellent lid fit, and the clay does wonders on every green tea I have passed through it, really bringing the full nuance out of some teas I hadn't thought that much of in the past. please enjoy!


P1070222 by blairswhitaker, on Flickr

some Gyokuro

Untitled by blairswhitaker, on Flickr

Wow those are some sweet pots. I like the over sized features of the Tozo pot. Makes it look like it would handle really nicely.

blairswhitaker wrote:This is a little 90ml Kyusu also picked out from Hojo's selection. It is a Shimizu Ken pot....

Sweet.
I have that pot's big brother. I originally bought it to brew roasted oolongs in. Now I only use it for sencha. I love mine too.