Teapot Filter Q.

[Firemoss]

What is the difference between the "ball-shaped" filter and the sesame filter? And could the "ball-shaped" filter be used with sencha?

Thanks.

[teaisme]

The ball filters look literally like a ball when you look into the teapot, you see from half a ball to almost a whole round ball with holes in it.
http://www.yuuki-cha.com/japanese-teapo ... 2872520c1c

The sasame ones are much more flat, like someone sliced a thin edge off the end of the ball and poked holes.
http://www.yuuki-cha.com/tsuba-bukuro-t ... 2872520c1c

Either should be good for sencha, but sasame is easier on the more broken teas. Many people find balls clog, but I think pour technique may often be to blame.

[Firemoss]

Thanks so much for the info. Much appreciated. If you could, please explain a proper pour technique. I'm considering buying a pot by tachi masaki but the ones I like all have the ball-shaped filter. I wouldn't want to clog it with PPT (poor pour technique).

[brandon]

http://www.youtube.com/watch?v=6ZKc3cx69nY

Start out like this. You can get more advanced with rocking it further back in the other direction, or swirling side to side between pours, but, if you go straight to 90 and wait for it to empty, you run the risk of clogging things up depending on the leaf and type of filter.

[Chip]

+1.

With fukamushi especially, I also improvised a bit. Instead of having the handle parallel and pointing right at me, I drop the handle slightly, so it is pointing at perhaps a 45* angle to the table surface while still pointing at me. Then raise it back up towards parallel or even beyond as the pot empties.

What this does, the leaves tend to cling to the side of the kyusu instead of rushing right to the screen and possibly clogging it.

This is a similar thought pattern as used by Japanese potters who make fukamushi kyusu-s taller and the screen higher up, again the leaves cling more to the side of the pot before they reach the screen.

[Chip]

re the ball shaped screens, as stated by others, they have a greater tendency to clog ... or let too much particle through.

In the case of Tachi Masaki and other artisans, their ball filters are superior and are less apt to clog, but still care in pouring is needed. Nothing worse than a pot full of brew that will not pour.

[Firemoss]

You guys are so helpful. This newbie appreciates it.
Thanks for all the replies, tips, and video.