Chip wrote:It is more porous than say a glazed kyusu is what I am saying. It will absorb flavors and aromas of teas over time.
I had a Tokoname pot years ago, yeah different than Banko, but I used if for everything. Over time every tea would have a similar sweet taste which was nice, but I also annoyed me. I want differentiation.
So, if you use one Banko pot for everything for several years, you may experience a similar reaction.
Maybe the terminology is not quite right. Porous to me means to absorb. I don't think these pots absorb flavors as some people believe. But, they definitely build up a stain or residue in the interior that over time can affect the flavor of different teas.
Another big difference between glazed and unglazed pots is the use of soap or rubbing to clean them. With porcelain, if you don't clean them well, they build up the same kind of stain that an unglazed banko builds up. But, with unglazed, this effect is desirable. I think it's more superficial than most think but aesthetically, a stained porcelain pot or gaiwan is not pretty.
