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
75
21%
2-3
78
22%
4-5
34
10%
6-7
7
2%
8-10
7
2%
11-14
5
1%
15 or more
5
1%
I USE 1
55
16%
2-3
54
15%
4-5
20
6%
6-7
2
1%
8-10
3
1%
11-14
2
1%
15 or more
5
1%
 
Total votes : 352

Re: Ode to the Kyusu

Postby Bryan_drinks_te... » Sep 2nd, '12, 14:22

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

Not mine though. :mrgreen:
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.
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Re: Ode to the Kyusu

Postby brandon » Sep 29th, '12, 06:14

Classic Hagi houhin. Thanks JD!

Image
Image
Image

I think I am caught up with my photo posting now, please excuse my spam.
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Re: Ode to the Kyusu

Postby David R. » Sep 29th, '12, 10:41

So beautiful. Very nice acquisition.

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


Anytime...
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Re: Ode to the Kyusu

Postby the_economist » Sep 29th, '12, 11:34

Anytime +1
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Re: Ode to the Kyusu

Postby Alex » Oct 18th, '12, 07:31

Just got the small Ipoddo Kyusu.

Full review with more pictures here:
viewtopic.php?f=67&t=17860

Image
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Re: Ode to the Kyusu

Postby edkrueger » Oct 18th, '12, 12:03

Sweet! I remember that pot and the cups from Ippodo. It brings back memories.
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Re: Ode to the Kyusu

Postby Alex » Oct 18th, '12, 13:50

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

Postby edkrueger » Oct 18th, '12, 16:23

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
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Re: Ode to the Kyusu

Postby Alex » Oct 19th, '12, 01:57

Ahh that would make sense. Must be old building smell. Its very pleasant. :mrgreen:
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Re: Ode to the Kyusu

Postby brandon » Oct 28th, '12, 14:15

Image

Gyokuro set by Yamada Sou.
Last edited by brandon on Oct 29th, '12, 18:36, edited 3 times in total.
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Re: Ode to the Kyusu

Postby Chip » Oct 28th, '12, 17:54

Great looking set, Brandon! Please feel free to share a few more photos. :idea:
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Re: Ode to the Kyusu

Postby blairswhitaker » Oct 28th, '12, 21:14

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.

Image
P1070187 by blairswhitaker, on Flickr


brewing some gyokuro
Image
kuradashi super premium by blairswhitaker, on Flickr
Last edited by blairswhitaker on Oct 29th, '12, 02:05, edited 1 time in total.
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Re: Ode to the Kyusu

Postby blairswhitaker » Oct 28th, '12, 21:20

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!

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P1070222 by blairswhitaker, on Flickr

some Gyokuro
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Untitled by blairswhitaker, on Flickr
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Re: Ode to the Kyusu

Postby Alex » Oct 30th, '12, 03:48

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.
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Re: Ode to the Kyusu

Postby MIKE_B » Oct 30th, '12, 13:05

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.
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