Hohin or kyusu?

[mbishop]

I have one of the $19 Den's kyusus (which is quite nice), but I'm looking to buy something new. I can't decide if I want to go with a hohin like http://www.rishi-tea.com/store/Ho-hin-teapots.html or if I want to get a regular, unglazed kyusu (perhaps from the Tokoname catalog).

The hohin, with shipping, comes to about $30, whereas a basic, unglazed kyusu will probably be closer to $40, but is more versatile.

Any advice?

[Kaja2737]

I don't have houhin or kyusu yet, but ... go for kyusu Why? It is more useful - you can brew sencha, gyokuro and other japanese teas in it. I know people also brew sencha and other teas in houhin, but I think that's not IT

[Ambrose]

houhin is more used for gyokuro, I dont have one but I have a shiboridashi. I use mine to brew everything. Although I use much more my kyusu.

I think you should choose which ever you think you will use more and the one that is most appealing to you.

[Chip]

Priority for me ... kyusu then houjin ... as mentioned, a kyusu is much more versitile for my uses.

Of course, you could get both ...

[entropyembrace]

Kyusu are usually more versatile...but you also need to consider what you´re brewing and the size of both vessels.

So I think to give really good advice we need to know what you´re planning to brew in it.

[olivierco]

I almost always use houhins to brew gyokuro and sencha. As I brew only 3oz steeps houhin's size is adequate.
You might be able to get better looking houhins than the one sold by rishi.

[iannon]

Kyusu are usually more versatile...but you also need to consider what you´re brewing and the size of both vessels.

So I think to give really good advice we need to know what you´re planning to brew in it.

+1 Totally agree.. I use a kyusus for most of my Sencha's and a Bizen Houhin exclusively for my Gyo and if I have any Temomi