Japanese Teapots

[thediminished5th]

I am looking to purchase a Japanese Teapot after a year of using a tea press. My main concern is cleaning the pot and screen thoroughly. Do most of these teapots have removable screens? If not, how do you ensure adaquate removal of tea leaf?

Thanks,

Jon

[iannon]

Depends on what type of :screen" or pot you get. most of the stainless screens can come out if you want them to although I have personally not found a need to do so with careful cleaning after each use. Most of what I use now are of the Sesame version which is the built in clay screens which of course cannot come out but are easy to clean as well IMHO and even more aesthetically pleasing. if something gets stuck water in thru the spout or a toothpick takes care of it

[Chip]

Japanese kyusu-s are really not hard to clean. A few rinses, and final rinsing with HOT water is all it takes. If you are drinking Japanese greens, the right pot can make a HUGE difference.

[thediminished5th]

Thanks guys! You have given me the confidence to go forward with a purchase!

[thediminished5th]

Would I be able to successfully brew 4 to 6 oz of gyokuro in a Kyusu like this:

http://www.hibiki-an.com/product_info.p ... cts_id/541

Being left-handed, I am a little limited in my choices. I do plan on buying a Houhin in the future but I can only afford one piece of tea equipment right now.

Thanks again guys!

[iannon]

Thats an over 12oz pot..a bit big in general IMHO. and 6oz is a bit much for a decent Gyo too really. even 4 is sorta on the high end for most peeps I would say but im sure they will chime in. 3-4oz or gyo is the most i've ever steeped at a time personaly.

[thediminished5th]

Thats an over 12oz pot..a bit big in general IMHO. and 6oz is a bit much for a decent Gyo too really. even 4 is sorta on the high end for most peeps I would say but im sure they will chime in. 3-4oz or gyo is the most i've ever steeped at a time personaly.

I am still getting a "feel" for Gyokuro and I'm not using the most expensive variety right now. I can only imagine I will be making much smaller cups when I move on to the better stuff. Would that pot work for 8 oz brews of sencha, though?

[iannon]

sure as you dont want to fill it up all the way anyway. still...before spending on a 50 dollar pot id look around some more..

[thediminished5th]

alright man, will do. Thanks for your feedback!

[debunix]

Agreed. It is interesting that they claim the 12 oz is their most popular size. That's a lot of gyokuro!

Their are smaller lefty ones available from this japanese catalog, at least in theory (I am still awaiting a quote on purchasing a couple of pots from them).

http://www.tokoname.or.jp/teapot/yubi-se/yubi10.htm

The lefty ones are highlighted on this introductory gallery:

http://www.tokoname.or.jp/teapot/gallery.htm

the smallest is about six ounces

http://www.tokoname.or.jp/teapot/tosei01.htm

but I decided to stick with the righty pots to get a design I like better.

[Smells_Familiar]

I'm a lefty too and only have righty kyusu. This is one tool I'm OK to sellout on. It's easy to pour with either hand. Now if we're talkin yanagiba, lefty all the way...

[thediminished5th]

OK, so it sounds like a righty is the way to go. Are there any opinions on stainless steel mess filters vs. sasame, especially when dealing with gyokuro?

[iannon]

i have had both..the sesame is more pleasing to the eye (IMHO) and will make you take a little more care in your pouring. The stainless is a bit more care free in that regards i guess. I only have sesame or built in Holes-thru-the -clay type now and dont have much problem. sure you will get a few more particles

[debunix]

When I first got my pot with a sasame filter I was so much happier than I was with either a metal filter insert or a metal strainer on top of the cup. Just seemed so much like the right tool for the job making it all much easier.