by David R. » Nov 14th, '11, 15:43
The two Shimizu Ken's clays do lead to different outcomes. One is not really better than the other, it all depends on your own preferences and on the tea you are brewing.
The reduction baking (black clay) brings more depth in the end, but it may be at the expense of some aroma and flavor. So, you might be disappointed if you are looking for those especially. That's why Akira told you that it might be better to use his red clay for teas which are famous for these qualities, such as oolong.
But if you'd like to emphasise the aftertaste, the flavour which lingers in your mouth after you swallow, sometimes for a very long time, the reduction clay is better.
In the end, if you are looking to brew yancha, greener oolongs, green tea and sometimes black teas, especially in the same vessel, it would probably best to look for a nice bone china gaiwan, which will work with all your teas.
But you cannot go wrong with a Shimizu Ken's kyusu. Just be careful not to mix too many different teas in it. You want to keep roasted and unroasted teas in a different vessel if possible.
Please keep us informed.
