Sep 2nd, '12, 14:22
Posts: 504
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Location: South Carolina
by bryan_drinks_tea » Sep 2nd, '12, 14:22
Chip wrote:Poohblah wrote:That looks like a nightmare to clean, Chip. Especially after fuka.
Not mine though.
debunix wrote:How do most of you clean your filters after brewing?
I usually just blast some water as forcefully as my faucet can pour it back through the spout, to push the leaves back into the body of the pot where I can easily rinse them out. Fortunately, I happen to prefer lighter steamed japanese greens, and have a nice group of shiboridashis, and so don't often have to deal with post-fuka cleanup in my kyusus.
First I endeavor to prevent leaves from getting stuck in the first place. The leaves most apt to get stuck are the tiny, dry, unopened leaves. So as I pour water in, I pour over the filter which tends to keep these away from the screen til they have had the opportunity to open up.
I actually continue with this practice for each steep ...
I never seem to have any remnants after simply rinsing away with the spray attachment.
That's a great Idea, Chip! I'm going to have to try that with for my next sencha session.
Sep 29th, '12, 06:14
Posts: 1487
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by brandon » Sep 29th, '12, 06:14
Classic Hagi houhin. Thanks JD!
I think I am caught up with my photo posting now, please excuse my spam.
Sep 29th, '12, 10:41
Posts: 1076
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Location: France
by David R. » Sep 29th, '12, 10:41
So beautiful. Very nice acquisition.
brandon wrote:I think I am caught up with my photo posting now, please excuse my spam.
Anytime...
Sep 29th, '12, 11:34
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by the_economist » Sep 29th, '12, 11:34
Anytime +1
Oct 18th, '12, 12:03
Posts: 1622
Joined: Jun 24th, '08, 23:03
by edkrueger » Oct 18th, '12, 12:03
Sweet! I remember that pot and the cups from Ippodo. It brings back memories.
Oct 18th, '12, 13:50
Posts: 1408
Joined: Oct 5th, '09, 05:03
Location: UK
by Alex » Oct 18th, '12, 13:50
How did the shop smell? the box this came in smelt lush. Kind of aromatic smoked wood or something like that.
Oct 18th, '12, 16:23
Posts: 1622
Joined: Jun 24th, '08, 23:03
by edkrueger » Oct 18th, '12, 16:23
I saw your comment about the smell. It smelled like tea –some tea shops had incense, but I don't think Ippodo did. The building is very old though. I was going to try to describe it but...
http://edkimages.blogspot.com/2012/10/i ... tures.html
Oct 19th, '12, 01:57
Posts: 1408
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Location: UK
by Alex » Oct 19th, '12, 01:57
Ahh that would make sense. Must be old building smell. Its very pleasant.
Oct 28th, '12, 14:15
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by brandon » Oct 28th, '12, 14:15
Gyokuro set by Yamada Sou.
Last edited by
brandon on Oct 29th, '12, 18:36, edited 3 times in total.
Oct 28th, '12, 17:54
Posts: 20891
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Location: Back in the TeaCave atop Mt. Fuji
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by Chip » Oct 28th, '12, 17:54
Great looking set, Brandon! Please feel free to share a few more photos.
Oct 28th, '12, 21:14
Vendor Member
Posts: 608
Joined: Feb 5th, '10, 17:32
Location: San Diego, California
by blairswhitaker » Oct 28th, '12, 21:14
Once again a lot of nice looking Kyusu on here!
This is a Wantanabe Tozo pot that I picked out from Hojo, seemingly a place of great controversy. As for the pot its self it's a great little Kyusu, made from rough Sado Island Nosaka Clay. This pot also has a direct filter, and a very yixing-esq look to it. It highlights a number of flavors in some recent batches of Gyokuro and it also does very nicely with asamushi sencha. However it did make a delicate Kamairicha I have taste dull and lifeless.
P1070187 by
blairswhitaker, on Flickr
brewing some gyokuro
kuradashi super premium by
blairswhitaker, on Flickr
Last edited by
blairswhitaker on Oct 29th, '12, 02:05, edited 1 time in total.
Oct 28th, '12, 21:20
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Location: San Diego, California
by blairswhitaker » Oct 28th, '12, 21:20
This is a little 90ml Kyusu also picked out from Hojo's selection. It is a Shimizu Ken pot, made from reduction fired mumoyi red clay. This pot is superb, has a great pour, excellent lid fit, and the clay does wonders on every green tea I have passed through it, really bringing the full nuance out of some teas I hadn't thought that much of in the past. please enjoy!
P1070222 by
blairswhitaker, on Flickr
some Gyokuro
Untitled by
blairswhitaker, on Flickr
Oct 30th, '12, 03:48
Posts: 1408
Joined: Oct 5th, '09, 05:03
Location: UK
by Alex » Oct 30th, '12, 03:48
Wow those are some sweet pots. I like the over sized features of the Tozo pot. Makes it look like it would handle really nicely.
Oct 30th, '12, 13:05
Posts: 242
Joined: Nov 6th, '11, 20:24
Location: Massachusetts
by MIKE_B » Oct 30th, '12, 13:05
blairswhitaker wrote:This is a little 90ml Kyusu also picked out from Hojo's selection. It is a Shimizu Ken pot....
Sweet.
I have that pot's big brother. I originally bought it to brew roasted oolongs in. Now I only use it for sencha. I love mine too.
