Kyusu Considerations

[Poohblah]

+1

I had kind of assumed those pots were smaller when I saw the pictures. Large pots are (generally speaking) easy to come by and lower in value.

Keep 'em around for when you need a couple cups of pick-me-up cheap green tea in the morning. I would use the kyusu for green tea and the "yixing" for perhaps keemun or other Chinese black.

[tylerdylan]

I had kind of assumed those pots were smaller when I saw the pictures. Large pots are (generally speaking) easy to come by and lower in value.

I assumed since they were so large, they were probably not of much value. Perhaps in the future when I get to green tea, I will use one.

[Chip]

Thanks! It's the Den's Tea $5 Kyusu: http://www.denstea.com/teapots-cups-tea ... 5_379.html

It says Shudei, but I am afraid the meaning is lost on me.

M.

This kyusu likely has a "slip" added to give it that glossy look. Without the slip added, the appearance is generally much duller. The added slip is common on these inexpensive red kyusu, though slips may be added to much more expensive artisan kyusu as well.

Oh, my point ... since this has this added glossy slip, it is much much less likely to absorb flavors and aromas of whatever you are brewing and can be more aggressively cleaned if desired. It is much more carefree than a shudei kyusu sans the slip.

[Chip]

So, why have I begun to not preheat the Kyusu you may (or may not) ask? I got a notion in my head that if I put the leaves into the pot and that wonderful aroma is escaping, perhaps this is a loss in the brew taste and aroma. I really need to do side by side tasting ... for now, it is simply a theory.

But also, pouring hotter water over the leaves can (again theoretically) release more flavor?

I would love to find out the result of your side by side tasting, Chip

If there's no significant difference, though, I'd opt for preheating the kyusu. It'd be shame to lose that wonderful sit-down moment! Basically I love inhaling the pure fragrance of the warmed tea leaves; sometimes it's almost better than tasting it. (Then again I think one of the secret pleasures in being the tea-ceremony host is getting to experience that intense aromatic hit when the hot water meets the matcha )

True ... love the, "omg, must sit down," moment! Question is, are we teaching the leaves a new trick ... or are the leaves teaching us a new trick, "sit human, sit!"

Maybe I will do the side by side testing ... once some Shincha arrives.

[MEversbergII]

Thanks! It's the Den's Tea $5 Kyusu: http://www.denstea.com/teapots-cups-tea ... 5_379.html

It says Shudei, but I am afraid the meaning is lost on me.

M.

This kyusu likely has a "slip" added to give it that glossy look. Without the slip added, the appearance is generally much duller. The added slip is common on these inexpensive red kyusu, though slips may be added to much more expensive artisan kyusu as well.

Oh, my point ... since this has this added glossy slip, it is much much less likely to absorb flavors and aromas of whatever you are brewing and can be more aggressively cleaned if desired. It is much more carefree than a shudei kyusu sans the slip.

This is a good bit of news. I ordered a second one (no idea how much those Kyusu cost normally, so I am taking advantage of the sale) plus more sencha and some green kukicha. This'll give me some more options for tea at work!

By introduction to tea and teaware was through a website that focuses on Chinese teas. Is there one "mother site" I should raid into in order to expand my knowledge about Japanese style teas?

M.

[JRS22]

By introduction to tea and teaware was through a website that focuses on Chinese teas. Is there one "mother site" I should raid into in order to expand my knowledge about Japanese style teas?

M.

Why Teachat, of course

Seriously, spend a few hours reading posts here on purchasing and preparing Japanese tea, and you'll learn about vendors, tea and tea ware from people who don't sell it (which might also have been true for your Chinese tea website).

[Suutej_Tsaj]

True ... love the, "omg, must sit down," moment! Question is, are we teaching the leaves a new trick ... or are the leaves teaching us a new trick, "sit human, sit!"

From personal experience, I'd say the second one.

On a related note, I'd like some advice on buying my first kyusu. I'm looking for a general-purpose teapot, something in which I can brew most of Japanese greens without losing their qualities.
I was looking at these three:
http://shop.ippodo-tea.co.jp/kyoto/shop ... d=utensils
http://shop.ippodo-tea.co.jp/kyoto/shop ... d=utensils
http://www.o-cha.com/green-tea/tokoname ... ki703.html
because I'm going to order from either Ippodo or O-Cha (or both. Probably both.), but any suggestion is welcome.

[Chip]

Some of this depends of personal preferences more than what will neccessarily work better.

For instance do you prefer clay or porcelain ...

I use mostly clay and the porcelain ones sit and wait ...

[Suutej_Tsaj]

I have used porcelain so far, but then, I know nothing about teapots and it is the only one I have. Porcelain seems easier to keep clean and "neuter" as it doesn't absorb flavours over time (or so I have read). I also wonder if there are any left-handed kyusu.

[JRS22]

I've seen left-handed Kyushu on the Artistic Nippon site. You can email Toru with a contact form and ask about them.