New here, but I have been interested in tea for several years, and seriously into coffee for many years. I'd like to get something to start drinking Japanese greens, especially some of the senchas that come highly recommended, specifically the sae midori from o-cha.com and a few others.
I notice that the sae midori is a deep steamed or fukamushi sencha, and they discourage use of these teas in the shiboridashi that they sell in their online store. Is this simply to discourage the impatient from using these pots? Does anyone have experience brewing deep steamed senchas in shiboridashi?
I ask only because the asthetics of the shibos really appeal to me. It seems something very simple, that I would use at work and at home, but I cannot imagine buying enough gyokuro to drink everyday just to make the pot work "properly". It seems with some of the senchas, you can spend around $20-30 per 100g and get reasonable quality for everyday drinking.
I also enjoy genmaicha and darjeelings, and like the versatility and simplicity of having only one brewing vessel. That, and kyusus just don't hold the same asthetic appeal for me.
These are the pots I am looking at:
http://www.o-cha.com/Kyoto-Shiboridash-Teapot-Set.html (somewhat small)
http://www.o-cha.com/shiboridashi-teapot.html (out of stock