I've tried out my new Banko from Tachi Masaki for the first time today, with organic Uji Gyokuro. Both are bought from Yuuki-Cha, and so is the little Arita Yaki teacup. The censer is Kiyomizu Yaki from Shoyeido incense.
I admit the photograph is a bit amateuristic... I just took my little tea ceremony outside in the sun briefly to have the best light
The Banko feels and looks absolutely amazing and I love handling it. But cleaning all the leaves out of it afterwards is a real pain in the ass
I started taking them out with clean hands and a little espresso spoon. Noticed they retain a lot of liquid. I kept on scraping the leaves out with my fingers until I was satisfied. Then boiled some more Fiji Water to rinse it
I had to rinse repeatedly with little bits of water and use a toothpick to get leaf bits away from around the filter. I have a ball filter in this one... It's drying now, still a few tiny leaf parts remaining. Hope to be able to blow them out once it's dry.
IS CLEANING A KYUSU SUPPOSED TO BE SUCH A PAIN???
It took me longer almost than the triple-steep 'ceremony' itself! Am I doing something wrong here...?
Anyhow, here are my casual cups that I use almost every day
They are Vietnamese.