Show Off Your Pots and Cups XI

[chicagopotter]

What teas are you brewing in it, what kind of screen? A fukamushi requires a little more practice in order to prevent clogging and thus inablity to drain it fully.

Started with Den's Shincha Houryoku, but it may be stale? Used 1.5tsp for about 6oz water at around 155-160 degrees for about 30 sec. Just tasted off? Then just opened up a bag of cold stored Shin-ryoku, which did much better. 1.5tsp @160 for 60sec.

[Chip]

The Houryoku should be fine since it is 2009 shincha, try more leaf maybe ... or less. Fukamushi is denser than asamushi, so it is possible you have too much.

It could be that you favor the flavor of asamushi, light steamed.

But don't give up on the Houryoku, it took me a few tries to find the groove on that one, but it is quite good.

The Houryoku will tend to clog the screen if you are not careful when pouring.

[chicagopotter]

Thanks Chip for the pep talk! I'll keep trying.

[chicagopotter]

Oh, BTW, it has a Sasame screen.

[Chip]

OK, sasame screens may work with Fukamushi most of the time, but definitely requires a bit more practice. AND definitely "wash" the leaf away from the screen as you refill the kyusu each time which will greatly improve subsequent pours.

There is nothing worse than a completely clogged screen and the kyusu still having half the brew in it stewing helplessly!

[lecorbusier]

Thank you! Here are two more pictures--with the same gyukuro. This design belongs to the 'horizontal-stable' kyusu.





This one is by far the flattest I have seen.

[Chip]

Hey, CP and Lecobusier, great Kyusu-s!

Wow, very interesting Lecobusier, and I never saw a screen exactly like that one either.

I do not have one that flat, but I can see very clearly now how this is for Gyokuro. In my feeble mind I had only considered the temp factor in regard to the flatness of many gyo pots, flatter pot, greater heat loss.

However you have illustrated very nicely ... so hot water can be poured and never directly onto the leaves.

[Victoria]

Thanks for the additional pics! Wow, that is an amazing pot! Love the cup too, with the white inside. What is the volume of the pot?

[chicagopotter]

Here is my second recent acquisition. Use it for Tie Guan Yin, but thinking about picking up another so I can have one dedicated to each high roasted and lightly oxidized.

[Mrs. Chip]

Nice kyusu guys! Thanks for sharing with us.

CP, great looking pot! Love that shape.

Wow, very interesting Lecobusier, I really like the 'flatness' and the natural coloration, that's a beauty.

And CP, what a cutie patootie is you newest yixing addition!

[Seeker]

+1 - amazing pot!
I also really appreciate the discussion/comments about the flatness
of the kyusu and how this design element relates to gyokuro.
Very cool.
I love the learning I benefit from in the forum!
Thank you all for your generosity in sharing your experience, your images, your wares, your knowledge!
Cheers!

[Mrs. Chip]

I also really appreciate the discussion/comments about the flatness of the kyusu and how this design element relates to gyokuro.

I love the learning I benefit from in the forum!
Thank you all for your generosity in sharing your experience, your images, your wares, your knowledge!

+ 1 Seeker. I also benefit greatly from this forum. But I have the extra added benefits of learning daily in person from our Mod.
And it is interesting how the shapes of each pot effects the brewing.

Except my problem is ... too many kyusu ... not enough time to learn and remember which one for asamushi, which one for chu and which one for fuka.

And thanks to you Seeker for sharing your teawarz with us!
.

[lecorbusier]

The question of volume is a good one...I actually don't know. I suppose filled to the brim, it can easily pour three full (not to the brim) small cups; or nearly one cup if one, like me, sometimes use a Gaiwan to drink.

On the heat dissipation, yes, I suppose the surface area does contribute to that. The compensatory steps I take are preheating the pot, and making sure that this kyusu sits on a less conductive surface. I have been exclusively brewing Gyokuro with this one and I tend to err on the side of lower temperatures (just in case) so the pot has been good for that so far.

Indeed a great forum for learning from each other!

[shyrabbit]

lecorbusier,

Interesting choice of a name...?

Michael

[amorphiss]

You guys have some amazing stuff! Here is my contribution to the thread - a hand painted gaiwan from the Guangxu dynasty (1875-1908). It pours really wonderfully.

gaiwan.jpg (48.71 KiB) Viewed 825 times