What do you think about this kyusu

[Tead Off]

I like a slightly tall pot for fuka. This allows for surface area for the fuka leaves to cling to as you begin to pour, less likely to clog up the screen this way.

But I use a lot of different post for fuka, just not a flat pot. The wrap around scren works very well, but with the right pot a sasame will work too.

A lot of success with fukamushi is simply learning how to pour it for each pot. Fukamushi is not hard to pour once you figure that out, but anyone who ruined a brew becasue of a clogged mess will tell you, you can mess it up.

Getting the leaves back down for successive brews is very important. Starting a pour with a half clogged screen will likely cause more problems.

Chip, as refined as the Japanese are with their equipment and the processing of tea into such fine, fine, leaves, I find brewing fukamushi quite inelegant no matter what kind of pot I use. Here are 2 setups. The Bizen teapot, being taller but having only a single hole filter, pours better. The Banko Hobin, multi-holed, gives me a headache when pouring. In either pot, I need the strainer which is pictured when pouring. Both are good tasting pots with the nod to the Banko Hobin. In fact, the Hobin might taste better than my Banko kyusu by Masaki. It is also significantly older.

[Chip]

I used this kyusu this morning for fukamushi. I have to say, it works extremely well for deep steamed leaf. Notice it is a little taller than wide, but also that there is wall space BELOW the base of the spout. I think this is very important. Since there is wall space below the spout, the leaf begins to cling there first versus at the screen/spout. I had no clogging issues at all. This has a "sasame" screen.

Taller pots are often made for fukamushi in Japan. The right tools really make tea more enjoyable and better tasting. Since there were no clogging issues, the tea was poured pretty quickly, versus stewing in the pot due to clogged up screen.

[Tead Off]

I can see your point. This must be the reason why the Bizen pot pours better than the Hobin even though the Bizen doesn't have a sasame filter. Your pot also looks significantly larger in capacity. Both of mine are about 130-140ml tops.

I was almost commenting on the mush that the fukamushi turns into. A bit of a mess, no?

[Chip]

Since we are on a fukaMUSHi roll ...

I also find an oversized kyusu is better for fuka, again less likely to clog up. It is not unusual for me to brew half to 2/3 capacity when brewing fukamushi. So, don't shy away from a larger kyusu, they have a place.

[Tead Off]

Since we are on a fukaMUSHi roll ...

I also find an oversized kyusu is better for fuka, again less likely to clog up. It is not unusual for me to brew half to 2/3 capacity when brewing fukamushi. So, don't shy away from a larger kyusu, they have a place.

I don't own any larger ones. But, I often do this with a couple of yixing pots I have.

BTW, what would you say is the flavor difference between a fukamushi and a lightly steamed sencha? I've only had a fuka.

Which pot of yours brews the best sencha?

Also, why does only 1 of the photos I posted show up?

[Chip]

Somethng may be wrong with your img code, maybe copy and paste again.

Fukamushi tends to be sweeter and less astringent and less bitter. I like both, some folks prefer one or the other. If I had fukamushi last, then I prefer asamushi next.

I pick a kyusu based on the sencha, mood, etc. None of them brew "bad sencha" and I am always pleased, so I generally don't go for superlatives in this case. I certainly have faves however.

If I start with a good sencha, any of my kyusu will brew a good cup.