Since greens are known to be SO sensitive to brewing water temperature alone.........
Might the differences be attributible to the more rapid cooling or heat retention differences between the two different kyusu........ due to tthermal condustivity of the clay, wall thickness, surface area, and so on and not have anything to do with the H2O chemistry actually reacting with the clay surface in any way?
My "science background" causes me to think about identifying and controlling variables before making conclusions.
wondering about the tannic acid in various tea. what sort of reaction does tannic acid have with various metals like iron, aluminum, alumina, manganese dioxide, kaolins (high alkali (british grolleg) vs. low alkali (american georgia grolleg) and more evident in various clay bodies ?
the above are variables that are in direct contact w/ the actual tea.
not to mention pH levels of minerals / metals, etc in the brewing water...
i drink shincha and matcha primarily. i'm a novice in other kinds of teas.
my quest recently has lead me to a similar path about how different clay bodies react with nihonshu. in the next year, working w/ some nihonshu sommelier. we're doing a taste test w/ glass as the control and a dozen different bare clay bodies and the taste differences.
call me nuts.. but as unrefined as my palate is, i 've noticed changes in flavor from the same bottle of nihonshu using various different high fired unglazed clay bodies and glass... taste testing, same time pours, similar shaped vessels (oxidation) etc.
this is something that has intrigued me in addition to fired clay and the reaction with red wines etc.
oh, also side note. stop thru the fantastic show at Musee Tomo in tamaike sanno (akasaka) tokyo. amazing. if u have a chance to see the catalog, the pieces are amazing. wild ! i wish i could handle the pieces to get a better sense of balance.