Apr 26th, '17, 16:35
Posts: 813
Joined: Nov 13th, '12, 13:49
Location: santa monica, california, usa
Contact:
victoria3
Re: Ode to the Kyusu
A visitor today inspecting Hokujo pots on windowsill.
- Attachments
-
- Bee in Hokujo_sms.jpg (30.47 KiB) Viewed 1520 times
Re: Ode to the Kyusu
Beautiful capture! Has to be my favorite picture you've taken thus far. The sandy Hokujo clay complements the yellows of the bee.victoria3 wrote: A visitor today inspecting Hokujo pots on windowsill.
Re: Ode to the Kyusu
You have quite the nice set there!victoria3 wrote: Here are a few more ferg:
I have a growing collection of Shimizu Genji (Hokujo 3rd generation) teaware that I love using for roasted oolongs. He is from the Hokujo kiln in Tokoname so is commonly referred to simply as Hokujo. His dense pots are made of natural unprocessed high fired unglazed stoneware, Yakishime. Breaking with tradition he introduced this new type of clay to Tokoname's lineup. The clay is high in iron oxide, oxide reacts with tannins smoothing out tannic bitterness. The high quality clay used is somewhat porous, bringing out aromatics while maintaining the body of tea. The pots are hand thrown, dense but lightweight with relatively thin walls. I believe they are reduction fired, though the pots are not blackened from carbon. I find reduction firing brings out aroma and aftertaste. The pour is perfect and lid is an exact fit... a delight to handle
Chen's Roasted DongDing w Hokujo set wht_1sm.jpg
Thanks for the backdrop on Hokujo, or Shimizu Genji I should say. Is Hokujo a family name passed down or did others work at this kiln? Indeed, his work is quite impeccable, in terms of precision and lid fit. With water poured to the brim, the lid literally vacuum seals atop.
Perhaps I'm too picky, or don't fully realize high-quality, but I'm not yet sold on the lightness factor. I personally like a little heft to a pot when held in hand, just to know the thing exists...if that makes any sense.
But it has been a joy to use so far in performance and aesthetically.I am sure the tea pairs wonderfully with the clay. The pictures look so tasty. Many both here and on IG appear to favor oolongs in his work. As you know, I like to stick to roots. I know there are those who would disagree, but I innately feel that leaves would taste best in the mud/clay of that same country or area of origin. Of course, this is only speculation on my part, as I've never ventured outside of this in tea pairings.
I am tempted to give the Hokujo a spin with oolong, but would fear ruining the slight sencha patina I've already built up on the thing!
Apr 27th, '17, 02:15
Posts: 813
Joined: Nov 13th, '12, 13:49
Location: santa monica, california, usa
Contact:
victoria3
Re: Ode to the Kyusu
It is porcelain : qingbai glaze I believe.victoria3 wrote: Gorgeous! Truly.
Is that jade or porcelain?
Apr 27th, '17, 02:57
Posts: 1144
Joined: Jul 10th, '13, 01:38
Scrolling: scrolling
Location: Japan.
Re: Ode to the Kyusu
I've had my eye on this kyusu for over a year and a half now. As a small consolation for skipping a vaca trip to Hawaii, this guy arrived two days back! A namamigaki Gisui of hon-shudei clay @ 160-170ml.
Part of my hesitation in purchasing sooner was the slightly leaning lid top. I considered this a defect at first glance, but based upon my other Gisui, I believe he does little personal touches like this intentionally. When I go to pour my thumb fits snug against the slight bend, making it much more comfortable to hold in place.
A namamigaki Gisui of hon-shudei clay @ 160-170ml. Part of my hesitation in purchasing sooner was the slightly leaning lid top. I considered this a defect at first glance, but based upon my other Gisui, I believe he does little personal touches like this intentionally. When I go to pour my thumb fits snug against the slight bend, making it much more comfortable to hold in place.
Re: Ode to the Kyusu
Went a little overboard with pics on this one. I guess I was so excited since I'd been keeping my eye on it for so long!
This has to be best looking direct filter on a Gisui I've seen thus far. The pour speed matches that of the kyusu sold to pizzapotamus.
And had to get one of his signature of course!
This has to be best looking direct filter on a Gisui I've seen thus far. The pour speed matches that of the kyusu sold to pizzapotamus.
And had to get one of his signature of course!
May 14th, '17, 14:15
Posts: 1144
Joined: Jul 10th, '13, 01:38
Scrolling: scrolling
Location: Japan.
Re: Ode to the Kyusu
Ha, thanks William! I appreciate it. Makes me feel even better about it.William wrote: That leaning lid's top is a brilliant idea!
May 14th, '17, 15:31
Posts: 813
Joined: Nov 13th, '12, 13:49
Location: santa monica, california, usa
Contact:
victoria3
Re: Ode to the Kyusu
I like the idea of imperfection making the pot more comfortable to handle. The handle looks like a lyrical trumpet. The clay looks more brown beige or is it the lighting? The Shimizu Ken Nosaka back handle kyusu I got from you, for some reason likes to collect tea staining at the rim of the pot- comes off easily- but I wonder if this is a result of the namamigaki polishing smoothing process reaching the edge of inside/ outside of the pot.
Hojo equates Hon-Shudei clay (Nosaka) with Zhuni, both being rich in iron, lower in zinc, copper and magnesium, making tea taste softer and smoother, flavour long lasting. I'll need to do a comparison between pots to see what the effect is though.
Re: Ode to the Kyusu
Hey again. Happened to be cleaning it now, so took a couple more shots in the sunlight. The clay is a brownish-red color. More of a brown-beige to it as mentioned compared to HongNi, Mumyoi, or Nosaka clays.victoria3 wrote:
I like the idea of imperfection making the pot more comfortable to handle. The handle looks like a lyrical trumpet. The clay looks more brown beige or is it the lighting? The Shimizu Ken Nosaka back handle kyusu I got from you, for some reason likes to collect tea staining at the rim of the pot- comes off easily- but I wonder if this is a result of the namamigaki polishing smoothing process reaching the edge of inside/ outside of the pot.
Hojo equates Hon-Shudei clay (Nosaka) with Zhuni, both being rich in iron, lower in zinc, copper and magnesium, making tea taste softer and smoother, flavour long lasting. I'll need to do a comparison between pots to see what the effect is though.
This is only my second use and it already appears to have stains around the rim. My other pot from Shimizu Ken did this as well. It must be characteristic of namamigaki polishing. Perhaps it's due to the interaction between the lid and pot. Strange though, the lid wasn't stained as the pot itself. My simple solution for this is gently rubbing the stained areas with my thumb when running it under hot water before shelving.
Interesting info from Hojo. I am not too savy when it comes to clay constituents. I have heard that Tokoname clay is higher in iron, which makes for a richer brew. There is something to this hon-shudei though, 'hon' as in origin or pure I believe. Tea simply tastes better in it. I had stellar brews both times with the Kinari. Thanks again!