Beginner Teapot

[vicghe]

I mostly drink green teas, though am fairly new to the whole tea experience, so I tussled with a few options as a beginning teapot. I considered a gaiwan, a kyusu, or continuing to brew in one cup and dumping it through a strainer into a second. Simplicity of use being a factor for now, I settled on a sort of upgraded last option: a 1-cup, fairly tall, borosilicate glass measuring cup. Figured it is very heat resistant, preheated and covered with a saucer maintains heat well enough, has gradations to more accurately measure water volume, and a pouring spout. Not to mention at $10.60 with free shipping, it is light on the pocket: http://store.kaufmann-mercantile dot com /products/borosilicate-glass-measuring-cup

Technically it's heat resistant enough to even heat directly while measuring the temp of the water so as not to have to use a separate kettle. Same material as bunsen burners.

[britt]

I mostly drink green teas, though am fairly new to the whole tea experience, so I tussled with a few options as a beginning teapot. I considered a gaiwan, a kyusu, or continuing to brew in one cup and dumping it through a strainer into a second. Simplicity of use being a factor for now, I settled on a sort of upgraded last option: a 1-cup, fairly tall, borosilicate glass measuring cup. Figured it is very heat resistant, preheated and covered with a saucer maintains heat well enough, has gradations to more accurately measure water volume, and a pouring spout. Not to mention at $10.60 with free shipping, it is light on the pocket: http://store.kaufmann-mercantile dot com /products/borosilicate-glass-measuring-cup

Technically it's heat resistant enough to even heat directly while measuring the temp of the water so as not to have to use a separate kettle. Same material as bunsen burners.

I couldn't get the link to work, but it sounds like a good compromise at a reasonable price. You can also get infuser mugs which have a removable basket for the leaves. You brew right in the cup, then remove the basket with the leaves and drink from the cup.

http://purepuer.com/puer_tea/do/product ... nfuser%20B

[vicghe]

That sounds like perhaps an even better option! I steered clear of infusers so far because I did not want steel or plastic touching the tea, and wanted plenty of room for water to circulate around the leaves, but that cup seems like it avoids those problems.

Sorry about the previous link, I was not sure if I was allowed to post links so I broke it up on purpose.

http://store.kaufmann-mercantile.com/pr ... suring-cup

[Chip]

Heh, if you had posted the link, the forum automatically prevents clickable links by a new member.

Lots of options out there ... hold onto your wallet!!! I am sure a lot more possibilities will be posted.

Welcome to TeaChat!

[vicghe]

Thank you very much Chip. I have lurked for a couple of weeks, and the wealth of knowledge and passion for tea you guys have is humbling.

One question if you don't mind. Especially since you are quite the Japanese green tea drinker if I'm not mistaken. So far my green experience can be counted on two hands! Have had a Long Ching, some organic gunpowders, the ever-present jasmines, which I did not like, and a couple greener oolongs. I next want to try some Sencha, so decided to go with Yuuki Cha. Since I have a very undeveloped tea pallate, I was going to save money by going for the Shizuoka Sencha Okabe and Yame. $10 and $14. Would a better choice be to go with a single more expensive offering, or are these a good introduction to Sencha?

[entropyembrace]

for a begininer teapot you´ll want something you can brew anything in good options would be a porcelain gaiwan or teapot, a glass teapot or a glazed kyusu. A basic gaiwan is probably the most affordable option...they can cost less than things like steel infusers and are better at brewing tea.

As an intro to sencha try Yutaka Midori Supreme from O-Cha it will knock your socks off!

It´s a bit pricy but easy to brew and I think anyone could appreciate it´s quality It was my intro to sencha btw

[Cyphre]

http://www.holymtn.com/catalog/tea-acce ... esh-p-2442

I like just using a big strainer and a mug most of the time. I did this for years until I bought my first teapot.

[Chip]

You are very welcome!

+1 on the Yutaka Midori Supreme from O-Cha. It is mind altering substance!

Here are TeaVendor Topics on both vendors which include personal experiences of members.

O-Cha: http://www.teachat.com/viewtopic.php?f=60&t=11658

Yuuki-cha: http://www.teachat.com/viewtopic.php?f= ... 57&start=0

I obviously have opinions on both ...

[entropyembrace]

btw if you´re getting into sencha, especially the deep steamed kind a glazed kyusu would be a good option (unglazed not so good because the pot will absorb flavours of the tea and your first pot you´ll want to use for many kinds of tea)

[britt]

That sounds like perhaps an even better option! I steered clear of infusers so far because I did not want steel or plastic touching the tea, and wanted plenty of room for water to circulate around the leaves, but that cup seems like it avoids those problems.

Sorry about the previous link, I was not sure if I was allowed to post links so I broke it up on purpose.

http://store.kaufmann-mercantile.com/pr ... suring-cup

These infuser mugs have large holes in the infuser basket, which are usually too big for Japanese sencha- too much leaf ends up in the tea.

[britt]

So far my green experience can be counted on two hands! Have had a Long Ching, some organic gunpowders, the ever-present jasmines, which I did not like, and a couple greener oolongs. I next want to try some Sencha, so decided to go with Yuuki Cha. Since I have a very undeveloped tea pallate, I was going to save money by going for the Shizuoka Sencha Okabe and Yame. $10 and $14. Would a better choice be to go with a single more expensive offering, or are these a good introduction to Sencha?

You do need some way to brew the sencha. I would recommend a kyusu (Japanese tea pot) with a metal screen for someone who's new to this type of tea. I prefer the clay "sasame" filters, but they can clog easily if you don't pour slow enough.

I think any selection from Yuuki-cha or O-Cha is fine, including their lower-priced sencha. Both are excellent vendors and have carefully chosen selections at multiple price points. I think lower-priced tea is a good way to start, but just as important is the amount of steaming. I would recommend a mid-steamed or light-steamed sencha to begin with, as they are easier to get good results from. The Yutaka Midori, which is also one of my favorites, has been great from both vendors (Yuuki-cha calls it Magokoro) but it is usually deep-steamed and can be difficult for someone unfamiliar with how to brew this type of sencha. If you're into organics, everything at Yuuki-cha is organic. I believe O-Cha also has an organic section.

Good luck!

[debunix]

Seconding or thirding the doubts on infuser mugs and senchas: either the infuser holes are quite large (leaf into your tea) or the engraved glass slits are too small (overdoes infusions as you take forever to pour the tea).

For sencha I prefer a kyusu with a large but fine-holed filter "sasame filter", or a large wire mesh filter; I do not have problems iwth the sasame clogging in daily use.

[vicghe]

Wow, didn't expect quite so many suggestions, thank you all!

My final reservation with either a real teapot or kyusu was the following quandry. I like to get several infusions out of the leaves, but usually do so after a long enough break in between that the teaware would wind up cold. I have always wondered how one resolves the following infusions while preventing the water temp from dropping quickly, especially knowing the teapot is usually preheated before the first infusion. And if you were to compensate by using hotter water, wouldn't that scald sensitive leaves? Do people brew all the infusions quickly enough or perhaps pour boiling water on top of the teaware?

With the cup to cup or measuring cup to cup method I just spoon out the leaves into the strainer, pour fresh boiling water into the now empty cup and use a digital thermometer waiting for the correct temp, then just dump the leaves back in.

[iannon]

personally i preheat my kyusu on my first steep and thats it. I run usually 4 steeps give or take throughout the evening and dont worry about trying to reheat again..I just step up the temp slightly. I have never had an issue with scalding yet anyway.

[entropyembrace]

I generally don´t pre-heat my pots...most people consider it optional. You do get slightly different results if you preheat or not though. Also I have seen others resting their pots inside a bowl or on top of a tea tray that can drain the water away and pouring hot water over the outside of the pot between infusions.