Keep your kyusu clean.

[Chip]

I leave the leaves in kyusu from my morning sencha brewing til night time for SLT. So, it can be the pot for 12 hours or longer. I do this virtually everyday.

[Chasm]

Maybe it is just a matter of sensitivity to certain flavors.

I suspect that's what it comes down to. The differences I noticed would be imperceptible to most of my fellow tea-fiends that I've met in person.

[tortoise]

I leave the leaves in kyusu from my morning sencha brewing til night time for SLT. So, it can be the pot for 12 hours or longer. I do this virtually everyday.

So do I. Hot/boiling water rinse, then leave lid off to dry. No stench.

[Stentor]

What's "SLT"

[Chip]

What's "SLT"

"Soggy Leaf Tea" ... aka the remains of the day.

[Stentor]

What's "SLT"

"Soggy Leaf Tea" ... aka the remains of the day.

Haha OK. Very fitting, especially for fuka.

[oak]

Now it occurs to me that maybe, probably, the Chinese scalded with boiling water the pots in which they are to make tea, not only to heat but also to sterilize them so they can enjoy all the natural scents. Furthermore, they almost do not drink, it looks like mostly smelling.