Dec 30th, '10, 23:24
Posts: 57
Joined: Oct 11th, '10, 00:33
by mosshorn » Dec 30th, '10, 23:24
Decided to get everyone's opinions on this, so here goes!
A) How readily does hagiware absorb flavors? Should they be dedicated to only one range of teas (greens to greener oolongs, etc), or to a particular tea type? Or are they relatively free of absorption?
B) Same question goes for unglazed kyusu. I don't know how different the clay density would be, but I'm sure someone on here knows
Happy New Years (eve) all!
Dec 31st, '10, 00:06
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Joined: Jul 22nd, '09, 10:55
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by AdamMY » Dec 31st, '10, 00:06
Hagi ware can be used for basically what ever you wish to use it, and even for many different items (although I would stick to tea), and not mix tea, coffee, or anything else. Hagi do not really absorb and give off flavors readily as long as you rinse them out thoroughly after.
Unglazed kyusu's offer a bit more debate some say that if you use it for anything and everything after awhile all teas will have a similar underlying sweet taste.
