limbo wrote:Thanks Chip!
I'll peruse through the selection.
Also, what size would you recommend for using the same kyusu for brewing both sencha and gyokuro. I was thinking of 250-350mL and brewing at less than full capacities, or would using a 180-250mL capacity kyusu be better?
Can't for the OTTI to start tonight. Shincha fever!
Wellllll, this is a great excuse to get more than one! It is certainly feasible to brew gyokuro in a larger pot, but something about brewing gyo in a pot sized for the task, made for the task ... just feels so much better.
It also depends on what gyokuro you will be buying. I am not as fussy when brewing a 30 USD gyo, but fussiness goes up as the price of the gyo goes up.
It seems the longer you brew tea, the smaller the steeps become. I started out at 200 ml years ago. But figure 5 steeps, that is a whole liter in a sitting. Now I usually brew 4-5 ounces (120-150 ml) or even less for sencha. If it is an ultra high end, 2-3 ounces can be perfect.
It occurs to me that I have likely just added more confusion than clarity to your question. The great thing about Japanese tea enjoyment today is, there are simply seemingly limitless options ... not to mention combinations of options.
OK, clarity on what I do. Usually a 240-300 ml kyusu for sencha, sometimes smaller. For gyo, 45-120 ml (usually) specialized gyokuro brewing vessel, but a smaller kyusu sometimes as well.
... and still working on the OTTI topic ... I am always right down to the wire on these.
I think this must be FKAD: Final-stage Kyusu Acquisition Disorder - rapid fire 