Have you seen such a glass kyūsu for Japanese green tea?

[beforewisdom]

Hi,

A few months back I found a glass kyūsu (tea pot ) designed for individual servings of Japanese green tea.

I deleted my bookmark, and many Google searches later I still can't this product.

Unlike other glass teaposts this kyūsu was built for very small servings of Japanese green tea, is very wide and shallow versus other glass teapots, and has a built in strainer.

Have you seen it?

Do you know where I can order the product?

Thanks

Steve

[Groucho]

Have you Googled "Hario kyusa"?

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[debunix]

What kind of strainer?

Glass holes in the spout? mesh band around the pot? mesh basket?

[jayinhk]

Have you Googled "Hario kyusa"?

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Kyusu, not kyusa

[beforewisdom]

Have you Googled "Hario kyusa"?

Sent from my SCH-I545 using Tapatalk

Yes, that was one of the first ones I found that didn't match what I saw a few months ago.

I want something like this clay pot, but made with glass

https://www.o-cha.com/greenteateapot.ht ... ory_id=164

Thanks for trying.

[victoria3]

Can you explain why you want glass-to see the tea leaves? Also, a metal strainer all around will get majorly clogged with very fine Japanese greens. I'd recommend a Tokoname kyusu if your not wanting the clay to influence flavor too much.

[beforewisdom]

Can you explain why you want glass-to see the tea leaves?

I find it aesthetically pleasing such that it adds to my enjoyment of the tea.

Also, a metal strainer all around will get majorly clogged with very fine Japanese greens.

I've seen that happen with my clay pot with a metal strainer. I finally figured out running the pot/strainer under high pressure water in the sink is the way to get it to clean easily. The only trouble I have had with strainer baskets and fine Japanese greens is that sometimes scraps of leaves are literally fine and go right through the basket and end up in my cup

I'd recommend a Tokoname kyusu if your not wanting the clay to influence flavor too much.

Do you recommend that because they are made out of glazed porcelain?

[victoria3]

Thinking about your glass kyusu search I realized it could be quite beautiful to have one that is finely made. Heinz Löffelhardt while at the Bauhaus designed a glass teapot in 1932 that possibly inspired the glass kyusu you are searching for:
http://risdmuseum.org/art_design/objects/1096_teapot
That led me to this stunning glass kyusu:
https://www.analoguelife.com/en/product ... ss-kyusu-m

I suggested a Tokoname kyusu because the clay is very dense and in my experience does not impart too much of itself into the tea. I have read though that the clay can create a mellower sweeter tea. Regarding very fine leaves finding themselves in your cup, I enjoy this as it adds richness.

[debunix]

http://risdmuseum.org/art_design/objects/1096_teapot
That led me to this stunning glass kyusu:
https://www.analoguelife.com/en/product ... ss-kyusu-m

Quite a stunner.

I have used several similar to these for sencha, though mine have had strainer holes built into the spout like a ceramic pot, though large enough that I often used it plus a small fine strainer to keep the leaves that always slipped through from entering my cup

[victoria3]

http://risdmuseum.org/art_design/objects/1096_teapot
That led me to this stunning glass kyusu:
https://www.analoguelife.com/en/product ... ss-kyusu-m

Quite a stunner.

I have used several similar to these for sencha, though mine have had strainer holes built into the spout like a ceramic pot, though large enough that I often used it plus a small fine strainer to keep the leaves that always slipped through from entering my cup

How did you find using glass for sencha as opposed to clay?

[debunix]

I prefer my unglazed kyusu or shibos fin iron-rich clay by Petr Novák for a little extra smoothness to the flavor. The glass shone best with balled oolong a simply because watching the leaves unfurl was so lovely.

[victoria3]

I prefer my unglazed kyusu or shibos fin iron-rich clay by Petr Novák for a little extra smoothness to the flavor. The glass shone best with balled oolong a simply because watching the leaves unfurl was so lovely.

Likewise, I prefer Japanese unglazed pots for most Japanese teas and for a long time used glass for rolled oolongs and Jasmine Pearl to see the leaves and enjoy the beautiful amber liquid. Now I only use glass for scented teas like Jasimine Pearl and use Yixing for oolong. I am tempted to hold that handmade glass kyusu though that analoguelife is selling, so beautiful.