Shigaraki Kyusu

[r.fowler]

I have always been puzzled about bulbous filters for japanese green teas. I have a Watanabe Tozo teapot from Hojo with such a filter, which I usually use for oolongs, but when I try it with japanese greens, I find that getting rid of the last drops is rather difficult, compared to a flat filter, which I have on my everyday kyusu.

I don't know if there are different qualities of bulbous filters, but do you find that this one performs well ?

Personally, I don't like the standard bulbous filters that appear on most Tokoname and Banko kyusu. I much prefer the direct filters which are much easier for gyokuro and sencha teas which tend to glop up and not drain completely. Why this became popular is not clear to me.

Oddly the bulbous screen is pretty common on higher end kyusu. Strange since they do not usually work as well as sasame or others IMHO for Japanese greens, especially more steamed ones.

I had many a pot of Japanese tea/leaves turned bitter by these ... and all I could do was sit holding the pot as bitter tea drippppppped out.

As my skill in pouring improved with these, it was less of an issue, til I would forget and repeat the bad experience.

Since I brew mostly Japanese greens, each time I see a stunning and $$$ kyusu with these screens, I have held off buying.

I guess one of the reasons about high end kyusu having these bulbous filters might be due to the fact that these are hand-made filters rather than the normal sasame filters which are machined made. Just my thought =)

[Chip]

... although I have also seen machine made bulbous screens. Maybe not the ultra high end ones ...

[Tead Off]

... although I have also seen machine made bulbous screens. Maybe not the ultra high end ones ...

I'm not sure whether I am a fan of any of these sasame or bulbous type filters. They are nice looking and make a pot look very finished but what purpose do they serve as opposed to direct holed filters? They don't drain as well, clean as well, and, seem to clog easier. If it is to filter out the leaves, then I'd prefer to use a manual filter which I usually do anyway.

[David R.]

I have spent some time writing to Akira Hojo lately. His mails have been full of information, as always.

About the bulbous filters, he told me that Tachi Masaki sets his with a slight slanting angle so that the hole is levelled to the wall. In addition, he told me that there are different qualities, some better than others.

Another news...

He met with Tachi Masaki this last week end to look at a prototype of a future brand of shigaraki teapot, using more finely sieved shigaraki clay. Coming up in early 2011.

He sent me a photo of the clay, and told me I could share it. I figured some would appreciate the spoiler. I do. Enjoy

[Victoria]

Ohhh very nice and ouch I felt my wallet snap!!

[Ambrose]

[auhckw]

I have spent some time writing to Akira Hojo lately. His mails have been full of information, as always.

About the bulbous filters, he told me that Tachi Masaki sets his with a slight slanting angle so that the hole is levelled to the wall. In addition, he told me that there are different qualities, some better than others.

Another news...

He met with Tachi Masaki this last week end to look at a prototype of a future brand of shigaraki teapot, using more finely sieved shigaraki clay. Coming up in early 2011.

He sent me a photo of the clay, and told me I could share it. I figured some would appreciate the spoiler. I do. Enjoy

More info: http://specialityteas.blog53.fc2.com/bl ... y-676.html

Google translate it if you don't understand nihongo

[David R.]

I love google translation ! Always a good laugh.

Thanks for the link.

[auhckw]

Seems like there are new stocks again...

Shigaraki Cups...


Banko Purple Clay Cups by Masaki Tachi


More photos:-
http://hojotea.com/item_e/available.htm

His price on the web is so much cheaper than the shop. Last I went, the staff said I cannot get discount or the web price... Sigh...

[Victoria]

Very nice! The cups do tempt me.

[bryan293]

I have been seriously considering buying one of the shigaraki cups. I wonder if you could pass water through the cup to essentially get the same effect you would from a shigaraki kyusu.

[Serg]

I really like the look of shigaraki pots! Are they good with sencha? Is the ball-type filter suitable for fukamushi? Also, what do you think is the optimal teapot volume for 1-2 persons?

[Tead Off]

I have been seriously considering buying one of the shigaraki cups. I wonder if you could pass water through the cup to essentially get the same effect you would from a shigaraki kyusu.

Theoretically, you should be able to get the same benefit. This was demonstrated to me at Hojo's using a Banko cup instead of a kyusu. But, there will be a more pronounced benefit when you brew the tea in the kyusu.

[Chip]

I have been seriously considering buying one of the shigaraki cups. I wonder if you could pass water through the cup to essentially get the same effect you would from a shigaraki kyusu.

Theoretically, you should be able to get the same benefit. This was demonstrated to me at Hojo's using a Banko cup instead of a kyusu. But, there will be a more pronounced benefit when you brew the tea in the kyusu.

This seems quite logical. Hotter water in a teapot is more reactive ... etc.

[Ambrose]

I tried the pass through it was good but not as effective as brewing in it