Ode to the Kyusu

Discussion on virtually any teaware related item.

How many Kyusu do you own? And bonus question, how many do you use? So, 2 answers are permitted.

1
81
19%
2-3
94
22%
4-5
39
9%
6-7
12
3%
8-10
8
2%
11-14
6
1%
15 or more
10
2%
I USE 1
59
14%
2-3
67
16%
4-5
22
5%
6-7
5
1%
8-10
3
1%
11-14
3
1%
15 or more
9
2%
 
Total votes: 418

Re: Ode to the Kyusu

Postby Noonie » Apr 21st, '14, 18:43

How do you clean an unglazed kyusu? I have a fukamushi pot with a metal screen, used only for Sencha.

I have only ever rinsed it, wiped it with a towel, and left it on the counter to dry. After 6 months of daily use I've noticed a light brown discolouration in the crease on the inner bottom of the pot. Tea tastes fine.

Is this normal? Do I need to do something else as part of daily care? Is there a periodic cleaning method I should be following?

Thanks

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Postby Peacock » Apr 21st, '14, 18:59

Its normal. Just residue tea stains that is probably the tannins.

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Ode to the Kyusu

Postby Pig Hog » Apr 21st, '14, 19:01

I think I know what you mean. I get something similar around the edges of the screen and the inside of the spout of one of mine. If you try to wipe it with a cloth, does it transfer to the cloth, like the pot's dirty?

I made the mistake of trying to clean it once and still regret it. I didn't damage the pot, but it's not quite been the same since. On occasion the tea-gunk, as I call it, builds up again but I'm just ignoring it. It doesn't seem to affect anything.

Anyway, I've just ordered a bizen yaki kyūsu. Pics when it arrives!

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Re: Ode to the Kyusu

Postby Noonie » Apr 21st, '14, 19:35

Thanks

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Re: Ode to the Kyusu

Postby Chip » Apr 21st, '14, 22:15

Tea stains are our friends. I have long wanted to start a Kyusu internal tea stain topic featuring members' photos. :lol:

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Ode to the Kyusu

Postby Pig Hog » Apr 22nd, '14, 03:59

Chip wrote:Tea stains are our friends. I have long wanted to start a Kyusu internal tea stain topic featuring members' photos. :lol:


That would be funny. Let's do it!

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Ode to the Kyusu

Postby blairswhitaker » May 11th, '14, 07:31

A new kobiwako by Junzo Maekawa just in time for the start of shincha season.
Broke this 200ml pot in with some fukujuen, mebuki. So far this pot is performing excellently. Went with the sesame filter so I can brew the most powdered fukamushi and not need another pot as I'm limited to how much space I have here in kyoto. (On a side note nearly all the sencha produced in kyoto is asamushi)


Image

Image

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Re: Ode to the Kyusu

Postby Poseidon » May 22nd, '14, 23:09

My new art from spitfire aka Bill!

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rsz_1img_7235.jpg (39.02 KiB) Viewed 831 times


rsz_img_7233.jpg
rsz_img_7233.jpg (98.8 KiB) Viewed 831 times

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Re: Ode to the Kyusu

Postby debunix » May 22nd, '14, 23:45

Oh MY. The play of colors on the kyusu is fantastic.

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Re: Ode to the Kyusu

Postby PaddyB » May 23rd, '14, 15:02

What a beauty! Any chance of pic from above?

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Re: Ode to the Kyusu

Postby Poseidon » May 23rd, '14, 15:51

PaddyB wrote:What a beauty! Any chance of pic from above?

Ill get one soon! I was running out of light last night.

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Re: Ode to the Kyusu

Postby tdell001 » May 24th, '14, 12:58

I got this beautiful kyusu from artistic nippon. It is a 12 oz pot. I have owned it for about a month but I am only just getting to use it because I just got back from college. I love it in its entirety. The texture really reminds me of the bark of an old white pine tree.

Image

Image

Image

Image

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Re: Ode to the Kyusu

Postby Noonie » May 24th, '14, 15:16

That's a beauty!

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Ode to the Kyusu

Postby Pig Hog » Jun 8th, '14, 13:08

That new bizen kyusu that I bought...

The lid got caught on the towel as I was trying it and smashed. I can even describe how angry I am. £60 and a unique teapot straight down the drain. Not sure what to do now...

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Re: Ode to the Kyusu

Postby debunix » Jun 8th, '14, 13:23

Oh dear oh dear oh dear.....so sorry for your loss. But after the uttermost despair subsides, consider that there is a traditional tea pot style that has no lid (perhaps an ancient practical solution for your problem, rather than for any particularly distinct brewing excellence)....and for shorter infusions, the lid doesn't matter so much.

And there's always the option to use it as a fair cup/pitcher or water cooling vessel. I honestly get more use, day in, day out, of my yuzamashi: I finally realized, the last time I reorganized the teaware shelves to fit in a few more purchases, that the yuzamashi did not need a space reserved for it, as it lives on the tea tray.

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