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 wrote: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.
