Hi there
I'm looking to buy a kyusu for brewing sencha.
I've found a couple that I like but am hesitating pulling the trigger as I'm not sure what sort of filter I should choose. I've found some beautiful tokoname pots with ceramic (sasame) filters.
Is stainless mesh more convenient? Would I regret getting a kyusu with a ceramic filter?
Any clues on this would be appreciated.
--
bongoman
Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
The more aesthetic way for me is all ceramic. You will also notice that the more expensive kyusu will have sasame filter. Many drinkers dont want metal touching their brew. Many threads cover this topic, but, ultimately, the choice is yours.
Oct 24th, '09, 09:52
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Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
I have had both.. the stainless will *usually* be a bit "better" as far as catching particles due to the fine mesh but the sesame is more aesthetically pleasing/more "authentic"/classic. I use my sesame one for everything now though..even deep steamed Japanese greens that have a bit more dusty particles. I do get some in my cup but to be honest i don't mind it at all. I actually find my sesame one easier to clean as well.
Oct 24th, '09, 10:20
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Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
Both work fine, yeah the Sasame is more aesthetically pleasing.
The one Kyusu that I use at least once every day has a stainless steel wrap around screen, super fast pour. I find I have to be more attentive to the pour with a sasame, but I can pour anything from it as Iannon mentions, including fine particle fukamushi.
I like having both options, and usually use the more expensive sasame for better tea times.
The one Kyusu that I use at least once every day has a stainless steel wrap around screen, super fast pour. I find I have to be more attentive to the pour with a sasame, but I can pour anything from it as Iannon mentions, including fine particle fukamushi.
I like having both options, and usually use the more expensive sasame for better tea times.
Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
I use a kyusu with stainless mesh every day for everyday tea, but never for anything special. Today, for example, I'm brewing an inexpensive fuka in this pot.
As Iannon mentioned, the mesh is better at filtering out small particles, but for high-quality teas those particles can add magical flavors. Some of the Yame teas I have tasted have lost their most magical qualities when strained through stainless mesh
Cleaning the mesh can be difficult after brewing fukamushi. The problem is that the particles stick in the mesh and the flavor of the fuka is present in whatever tea is brewed next. Let's say you try three teas in three sessions: a fuka, a chumushi, and an asamushi. You will taste the fuka, and perhaps the chumushi too, when you brew the asamushi. I don't like to muddle the taste of what I am drinking as the flavors are important to me, so I will brew the same tea every day in this pot until the tea canister is empty and then will carefully clean the kyusu before starting a new daily tea. But the mesh-filtered kyusu is a good foundational pot, and if it breaks I won't be too upset because it wasn't expensive.
For my second vessel I wanted something to brew gyokuro and top quality sencha, so I got a nice porcelain hohin -- this is my `go to' vessel when brewing gyo or sencha for one, and I use it almost every afternoon. When I wanted to be able to brew good sencha for a group, like family, I bought a beautiful kyusu with sasame filter. I also use this pot when brewing gyokuro for more than two people and for ultra-special teas, like Sugimoto's temomi shincha.
These are the things that drove my decisions. Your goals might be different.
Good luck with your decision!
As Iannon mentioned, the mesh is better at filtering out small particles, but for high-quality teas those particles can add magical flavors. Some of the Yame teas I have tasted have lost their most magical qualities when strained through stainless mesh
Cleaning the mesh can be difficult after brewing fukamushi. The problem is that the particles stick in the mesh and the flavor of the fuka is present in whatever tea is brewed next. Let's say you try three teas in three sessions: a fuka, a chumushi, and an asamushi. You will taste the fuka, and perhaps the chumushi too, when you brew the asamushi. I don't like to muddle the taste of what I am drinking as the flavors are important to me, so I will brew the same tea every day in this pot until the tea canister is empty and then will carefully clean the kyusu before starting a new daily tea. But the mesh-filtered kyusu is a good foundational pot, and if it breaks I won't be too upset because it wasn't expensive.
For my second vessel I wanted something to brew gyokuro and top quality sencha, so I got a nice porcelain hohin -- this is my `go to' vessel when brewing gyo or sencha for one, and I use it almost every afternoon. When I wanted to be able to brew good sencha for a group, like family, I bought a beautiful kyusu with sasame filter. I also use this pot when brewing gyokuro for more than two people and for ultra-special teas, like Sugimoto's temomi shincha.
These are the things that drove my decisions. Your goals might be different.
Good luck with your decision!
Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
Thank you all for your informative replies.
I'm very much enjoying my Japanese green tea journey. I was a coffee drinker for years but always had a love-hate relationship with coffee. Since switching to green tea, I'm much happier and enjoying the sensory experience so much more.
Am currently brewing in a small Beehouse pot that I had on hand, but find the infuser screen is too small to allow the leaves to expand properly. So I've been brewing in the pot directly and then pouring through a fine filter into my cup, but then have to wrangle the leaves back into the pot for subsequent infusions. It's a pain.
I have my eye on this pot: http://www.tokoname.or.jp/teapot/mi-438.htm
or maybe the No. 259 on this page: http://hojotea.com/item_e/available.htm
Decisions, decisions....
I'm very much enjoying my Japanese green tea journey. I was a coffee drinker for years but always had a love-hate relationship with coffee. Since switching to green tea, I'm much happier and enjoying the sensory experience so much more.
Am currently brewing in a small Beehouse pot that I had on hand, but find the infuser screen is too small to allow the leaves to expand properly. So I've been brewing in the pot directly and then pouring through a fine filter into my cup, but then have to wrangle the leaves back into the pot for subsequent infusions. It's a pain.
I have my eye on this pot: http://www.tokoname.or.jp/teapot/mi-438.htm
or maybe the No. 259 on this page: http://hojotea.com/item_e/available.htm
Decisions, decisions....
Oct 24th, '09, 20:28
Posts: 20891
Joined: Apr 22nd, '06, 20:52
Scrolling: scrolling
Location: Back in the TeaCave atop Mt. Fuji
Re: Kyusu for sencha - what filter type? Sasame or obi-ame?
Very nice selections. The one on the Tokoname site is a textural delight and the Banko on the Hojo site is understated elegence.
Once you use a Kyusu, that Beehouse will begin collecting dust quickly. I still manage to use mine for Houjicha which would impart the roasted aroma to a clay pot.
Once you use a Kyusu, that Beehouse will begin collecting dust quickly. I still manage to use mine for Houjicha which would impart the roasted aroma to a clay pot.