Boldly going where few have gone before: Gongfu Kyusu!

[tingjunkie]

Traditionalists avert your eyes, I'm dedicating a Japanese kyusu to Chinese/Taiwanese oolongs! It was sort of an impulse buy at my first trip to Ito En here in NYC yesterday... a cute little 120ml (4oz) tokoname kyusu. I say "sort of" because I did have my reasons:

a) Stylistically, I like kyusu better than Yixing pots anyway. b) Since I am just getting into gongfu and high-end oolongs, I am at a stage where I want to experiment with many different types of oolongs, and I'm not ready to devote a good Yixing pot to just one type of tea. I figure tokoname clay might be better suited to cross-oolong experimentation without cross-flavor contamination. c) If I finally find an excellent yixing pot in the future and narrow down one type of oolong I want to dedicate it to, I can always give this little guy a real thorough cleaning and use it for more expensive gyokuro and sencha. d) I just like going against the grain!

So far, I've only used it for one gongfu session, and it was with a new tea, so I can't really comment on its effect on brewing when compared to a gaiwan. I did love the feel and the pour though, and the tea tasted great to me. I'll keep this thread updated as I get more experience with it and let everyone know if the tokoname improves or takes away from oolongs. Who knows- perhaps it will be awesome, or perhaps I will look back on this as a classic rookie mistake.

Here's a comparison shot for size: Sitting next to my 90ml gaiwan. Aside from a couple really expensive banko pots, I've never seen a kyusu this small!
Sesame clay filter.
Artist's Stamp
Good balance, and the lid is nice and tight.

[Maitre_Tea]

Very bold, and even though I consider myself a "traditionalist," I commend your journey. I once went down the heretic path myself, brewing Japanese Sencha in my Duan Ni Yixing Didn't work though, so I stopped. If it works for you, then just do it. And excellent balance on the last photo...I would be quite scared to balance any of my kyusu that way.

NOTE: Actually, that shape would probably suit Taiwanese Oolong very well, at least the balled up kind.

Another NOTE: Although you can probably cross-brew with a kyusu, since tokoname is a denser clay by nature, you may not see it drastically improve the flavor of your Oolong. It'll probably be similar to brewing in a gaiwan, I think. Just my two yen on this.

[Zanaspus]

My take on life. If the tea tastes good, who cares what the neighbors think.

[Chip]

Shuweet kyusu! I have been on this journey, but my kyusu broke some time ago, I will venture here again one day.

Looks like the craftsman Gyokko maybe. I will have to check the stamp.

EDIT: nope, does not look like his stamp. Any idea who made it?

[tingjunkie]

EDIT: nope, does not look like his stamp. Any idea who made it?

Unfortunately not. I meant to ask if they had any info for the artist, but my parking meter was about to expire and I had to dash. Slipped my mind.

[Chip]

EDIT: nope, does not look like his stamp. Any idea who made it?

Unfortunately not. I meant to ask if they had any info for the artist, but my parking meter was about to expire and I had to dash. Slipped my mind.

OK, I am betting someone will discover the artisan. If not, you could give them a hollah. I would ask the price, which sometimes helps, but it is hard to equate price points from Ito-en priced with online vendors.

[funkmaster nice]

very unorthodox with the teapot handplant

[Maitre_Tea]

BTW, is putting a kyusu on a handstand anyway to tell if it's high quality or not? One of my does it, one of my can't do it. The one that can't do it was slightly cheaper...

[Chip]

It is said that a well balanced kyusu will also balance on its handle. This seems to be at least partially true.

Similarly, a well made kyusu will pass the cover lid hole test with flying colors.

But there are so many exceptions, for instance most Hagi will fail miserably, not because it is poor quality, just the nature of the beast. One reason is the rough sand clay, you cannot make a perfectly sealed lid with the high sand content, and I don't think they even try. Some of them will stand on end, but most will likely not.

So, perhaps these "tests of quality" are more regional? Tokoname clearly places a high priority on these things.

[t4texas]

Similarly, a well made kyusu will pass the cover lid hole test with flying colors.

Please explain this test, Chip.

[tingjunkie]

When I cover the hole on this one it's instantaneous- like an on/of switch. Pretty cool, but I really can't figure why this would ever be useful. Is there a use, or is it just a test of lid fit?

So, after just brewing up the oolong I am most familiar with (Iron Goddess Gongfu Cha from the Tea Gallery) I definitely noticed some differences between the kyusu and the gaiwan. With the kyusu, the infusuions were coming out significantly darker than with the gaiwan. Also, the rinse (yes I drink the rinse for the really good teas) had much more flavor than usual- rather floral. I was also lacking the fruity/berry notes I usually get on later infusions, and the cocoa/coffee notes were more pronounced.

I think all of this adds up to the kyusu holding the heat better than my thin gaiwan, and therefore, I will need to reduce the infusion times in the future. Or, should I reduce the water temp? Any suggestions?

[Maitre_Tea]

When I cover the hole on this one it's instantaneous- like an on/of switch. Pretty cool, but I really can't figure why this would ever be useful. Is there a use, or is it just a test of lid fit?

So, after just brewing up the oolong I am most familiar with (Iron Goddess Gongfu Cha from the Tea Gallery) I definitely noticed some differences between the kyusu and the gaiwan. With the kyusu, the infusuions were coming out significantly darker than with the gaiwan. Also, the rinse (yes I drink the rinse for the really good teas) had much more flavor than usual- rather floral. I was also lacking the fruity/berry notes I usually get on later infusions, and the cocoa/coffee notes were more pronounced.

I think all of this adds up to the kyusu holding the heat better than my thin gaiwan, and therefore, I will need to reduce the infusion times in the future. Or, should I reduce the water temp? Any suggestions?

The stop-pour test only tests how tight the lid is, which is important for indicating good craftsmanship. If you want to see how your kyusu influences the taste of tea, use this method (which originally comes from the Tea Gallery):

Brew two infusions of tea in a gaiwan and mix it together in a faircup. Pour half of it into your pre-heated kyusu (to account for temperature differences and stuff), and leave the brew in there for about a minute or so. Pour it out into a different faircup/container, and compare the brews.

[Chip]

... or how close to perfect the seal will be.

A long time ago I noticed that when brewing in a kyusu, the steam condenses all along this seal. If the seal is virtually flawless, the condensation will make a remarkable seal as you pour. When accompanied with the pressure of you holding the lid in place, tea cannot accidently pour out from along this seal if you tilt it a bit too far.

Try this with virtually any other type of pot and good luck. Tea easily pours through between the lid and pot.

One more reason you gotta love a kyusu.

[tingjunkie]

If you want to see how your kyusu influences the taste of tea, use this method (which originally comes from the Tea Gallery): ...

Good thinking. Will have to try that. I wonder if a minute or two is enough to have an effect? I guess I'll find out soon.

[Smells_Familiar]

Shuweet kyusu! I have been on this journey, but my kyusu broke some time ago, I will venture here again one day.

Looks like the craftsman Gyokko maybe. I will have to check the stamp.

EDIT: nope, does not look like his stamp. Any idea who made it?

spot on with gyokko i'd say. everything about the construction says gyokko; filter, handle, spout, clay, blending...everything except for the chop. maybe it's made by an "apprentice"?

tingjunkie, i've got a 4oz gyokko kyusu similar to yours and i love it. good luck experimenting!