britt wrote:debunix wrote:But the other way around--using a kyusu designed for sencha with a chinese green tea--works great.
Enough people have said this that I guess I'm going to have to try it.
Around 10 years ago I purchased my first kyusu. It was a standard run of the mill reddish clay, unglazed Tokoname. I mentioned this before on the forum, so my apologies if you already read this.
I loved using it so much, so I used to brew everything in it, black, oolong, greens, but nothing scented or flavored or roasted. And I used it constantly. After several years of daily use in this manner, I noticed every tea had a similar sweetish amoma/taste as part of the profile.
Unfortunately I found it to be annoying since I wanted to taste the tea, not some residual effect, but it was my first exposure to this concept. Perhaps if I had given it a long hot soak it would have subsided, but info back then was very limited and very inconsistant (the latter has not changed
![Mr. Green :mrgreen:](./images/smilies/icon_mrgreen.gif)
).
So, Tokoname can and does pick up flavor/aroma from teas ... I felt it was somewhat relevant to this discussion.