Noonie wrote:bliss wrote:No rim around the inside edge means that leaves are flushed out easily without getting caught when rinsing (sweet mother do I dislike trying to get leaves out from under a rim)
I was rinsing today that I use at work. I removed the screen and thought to give her a good rinse before she's away for the weekend. I slid a paper towel up under the rim and wow - there was a lot of tea in there! Not sure how long it was there
I have a different one at home that cleans really easily. That is an often understated factor to consider when buying. You can see why the simple gaiwan is so effective (though I don't use one for sencha).
Chip wrote:Can a Kyusu enthusiast ever feel right w/o a Hokujo Tokoname Kyusu? I don't think so. I had wanted one for years, knew I "needed" one, but kept putting it off til recently ... possibly because despite being very nice, they are always readily available.
A few months back, it was time, Artistic Nippon stocked some of these smaller ones in this interesting burnt orange hue. This one is about 240 ml.
Having used this one extensively, I find it is very user friendly and a cinch to clean due to the wide opening. It also pours perfectly though not as fast as the Koshin. And no dribbles here as it has a special thingy (technically speaking) at the tip of the spout.
This one and the above posted Hoshin share similarities on several fronts, but this is much lighter and more delicate.
I am looking for a nice Hokujo now with Mogake ... the challenge being most are too big.
Chip wrote:I would agree that the Hokujo Tokoname Kyusu are lighter and also thinner walled than many ... but not all. Its lightness never scared me (but I will tell you of the very first light one I picked up at Ito-en NY one day if I did not already) as it just felt so natural in hand.
For what I paid for this Hokujo, it represents a pretty good value, and the Gyokko one (also like yours) is also a very good value for its price.
Why I virtually never reach for the Gyokko kyusu is a mystery to me ... while I have already used the Hokujo likely hundreds of times which is not a mystery to me as it is a wonderful kyusu in every respect.
So, while I do not expect to go out of my way to purchase another Gyokko, I am already plotting another Hokujo or two.
bliss wrote:I'd say my Kobiwako kyusu has a pretty clean pour without any dribbling. If I'm too quick it comes out of the lid of course, but that doesn't really count.
Things that really stood out to me when I got it and used it compared to previous kyusus:
- Simplicity and extremely understated (almost made me worried until I brewed up with it)
- Depressed lid-knob makes for nice ergonomic handling when placing the finger on it, besides general sexiness
- Slightly less than 90 degrees between spout and handle makes for a wonderful introvert pour-experience (!)
- No rim around the inside edge means that leaves are flushed out easily without getting caught when rinsing (sweet mother do I dislike trying to get leaves out from under a rim. I associate it with cutting my fingers on sharp tin-can rims. No likie )
Regarding the clay I've spent too little time with one single sencha to say how the clay affects the brew. I've enjoyed all the sessions with it though. Maybe I should set up an A/B-test with my non-flat porcelain shiboridashi?
My old kyusu is serving as a lovely Hojicha-device nowadays
saxon75 wrote:Can you comment on how the Kobiwako clay affects the tea, Chip?
AdamMY wrote: I dare say it is too small to use on a regular basis. The SO 8 Super Aoi small wans are a perfect size for that kyusu's size. But if I want to use pretty much any other Yunomi I have it fills it less than I am comfortable with. I hate feeling like I am using only 40% of a cup maybe 50% at best on some of these. So I expect to dig it out again in the spring/ summer when it is not so cold that a cup that size would be cold before I could even take a sip.