Sometimes I try a new tea that supposedly needs a different style of brewing. If it is very different from my usual selections, I will attempt to make do with equipment I have on hand. It seems like this is the sensible thing to do, thus I sometimes make foolish choices, such as trying to make matcha in a shaker, or whisking it with a fork. Or trying to make good chai in a french press, instead of boiling it.
I've tried gyokuro a few times, without a great deal of success. Yes, it was nice tea, but a little bit too "in your face" for my palate.
I just didn't get what everyone was going on about, and though I had the correct temperature, time and measure, I suspected the issue was the brewing vessel.
This week, I did a swap. (Was listed, then closed in Tea Swap, in minutes. Hehe.). I had a Strommen wood-fired bowl that wasn't a good fit for me, and rather than store it forever, put it up for swap. This little korean style travel set was my bounty in the trade. I'm still a little worried that "someone" might regret parting with it, because it's just perfect. The celadon glaze is as beautiful as can be. Best, I finally understand the superlatives of gyokuro.
I've found that most teas are very forgiving, and will brew equally well in a traditional pot or western, gaiwan or french press. Occasionally though, the brewing vessel makes that critical difference that turns the tea experience from mundane to extraordinary.
p.s., if you have good teaware that is just gathering dustbunnies, don't be afraid to try Tea Swap. You might find someone else's storage conundrum is your treasure.
Very nice post, Geek!
