JBaymore wrote:For the "in the claybody" idea.......
It can be small pieces of "rocks" of either feldspar or flint. In the case of the feldspar, the little white spots are softer and melted and rounded. For the flint, they will be harder edged and more rock-like in quality. This effect is not all that commonly and broadly called richi hada.
Thank you for your reply john! I've attached a photo I received from Hojo and I'm not sure if you can see clearly what I meant
I have no idea if they are feldspar or flint judging from the picture though. The white specks are what attracted me to this pot in the first place
Chip wrote:Wellll, yes and no. For the short term you can experiment, but for now perhaps avoid any tea that is toasty, roasty, and definitely not scented in any way. Avoid any "grain teas."
Considering your investment in the kyusu, I would suggest finding the family of teas you want to "dedicate it" to fairly quickly.
Thanks for the great advice as usual Chip
it's sincerely appreciated! I'm guessing I will probably use it for sencha brewing as originally planned, it's a japanese kyusu anyway! And my preference tends heavily towards japanese greens
But I might try one or two sessions of oolong during it's early phases of use to see what impact it has on taste
I will probably try to get a gaiwan to act as a control group for all my taste experiments. AND start a taste log with what little knowledge I have of teas and tasting them
All this is to my liking, it's like going over the whole brewing parameters experiment when I first started with single origin coffee
trying to isolate variables and find out which impacts/improves the whole experience the most ~
How do you actually 'reset' a kyusu anyway? I would think it's something along the lines of soaking it in boiling water? Or lightly scrub the insides with baking soda?