I just received my first banko pot, a very inexpensive one. I have heard that some think that Japanese green tea tastes better when brewed in a banko pot. I think that it might be the case although I haven't done a "scientific" side-by-side taste test.
What does everyone else think? Does tea from a banko pot taste better? Does tea made in a tokoname pot taste any different from tea made in a porcelain kyusu (teapot)?
Or is all of this in the mind of the tea-drinker?
May 27th, '09, 00:04
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guitar9876
May 27th, '09, 00:07
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Banko is only a ceramic style invented by a rich merchant a few hundred years ago, it has it`s caracteristics, but not banko style but purple clay improves your tea, banko teapots made by Tachi Masaki are made from good quality purple clay, and reduction furnace is used, so it is made at high temperature with less oxygen, so this activates it , he gives certificate to the clay too, and plus he is a great artisan of the woodturning technique. Any cheap banko teapot is not made of the right clay, so it doesn`t do the trick, just like any of those cheap yixing compared to real zisha.
Re: Japanese green tea - impact of teapot material??
Most of the information given comes from sellers, so it might be questionable.TokyoB wrote:
What does everyone else think? Does tea from a banko pot taste better? Does tea made in a tokoname pot taste any different from tea made in a porcelain kyusu (teapot)?
Or is all of this in the mind of the tea-drinker?
Some claim their tea is better when brewed in a vessel made with a peculiar clay. If it enhances their tea experience, whether it is psychological or not, it is all that matters. Only a real blind test could answer the question, but when you have some real good tea, the endless search of a even better seems a little bit futile to me because it means you will always have some frustration on your mind.
A tea is good if I like it.