larger kyusu or glass ? East/West style

[Stormlight]

Hello, sometimes my wife and I want to make a serving of oolong or green and poor it into one coffee size glass for each of us and then put the teapot/hotwater away to only have cups near us.

I only seem to find small kyusu pots. Do they make them larger? Or instead of looking for a large kyusu should i just be looking for a decent glass 32oz teapot?

If I go with glass pot like
http://www.adagio.com/teaware/glass_tea ... ed57dd575c

Will I still be able to experiment with new tea leaves?

Im starting to think that both a kyusu and a glass teapot is what we need depending on drinking it a eastern (a few small cups) or western style (1 larger cup)

thanks all

[Acaelus]

For high quality loose leaf teas, a smaller teapot is often almost mandatory because certain nuances in flavor can only be achieved through different infusions. For instance, a sheng pu-erh may first seem bitter on the palate with notes of camphor, but on the 4th or 7th infusion taste like something completely different.

On the other hand, brewing Cantonese style, which is similar to Western by using a small amount of tea leaves, a generous amount of water, and a medium teapot, is often used for lesser quality leaves that they feel are no longer worth being brewed "Gongfu style (the style above)" or are strong enough to withstand being in water for long periods of time.

Hope this helps.

[debunix]

I find little difference, for practical purposes, between brewing a single larger infusion with a lower leaf-to-water ratio in my 16 oz teapot vs 3 infusions in a 6 oz teapot, brewed in quick succession and then combined in a larger drinking cup, bowl or thermos. The advantage of doing so is that I'm more practiced at eyeballing the quantities of leaf and water and estimating infusion times for the smaller pots or gaiwans, and am less likely to screw it up that way.

You can even make one longer 'concentrated' infusion in the smaller vessel and then dilute it with hot water in the drinking cup or teabowl.

[JRS22]

You can even make one longer 'concentrated' infusion in the smaller vessel and then dilute it with hot water in the drinking cup or teabowl.

Is that what the elegant ladies were doing in the Jane Austen movies - mixing tea and hot water?

[Stormlight]

I guess my problem boils down to sometimes I have to make a coffee cup size and then drink as I do other things.

I don't want to keep drinking bagged tea from the box when I have to consume tea that way. I prefer loose.

Is there some way to know what type of tea leaf that I can do that with or is it most tea that I brew in a small kyusu can still be enjoyed in a larger glass tea pot but I just have to get my ratios down.

I am a beginner so I don't think I am accustomed to the nuances you guys speak of yet and I am willing to forgo those to be able to drink loose out of a larger pot.

[entropyembrace]

Glass is easy to use for a wide range of teas...considering how you want to use it I´m sure you´d be happy with a large glass teapot.

As to what teas work better brewed that way...black teas are often better brewed in a large pot, especially western style black teas like the ones from India. Most green teas will do well in a large pot too. But a big pot really isn´t that great for oolong.

[Acaelus]

I find little difference, for practical purposes, between brewing a single larger infusion with a lower leaf-to-water ratio in my 16 oz teapot vs 3 infusions in a 6 oz teapot, brewed in quick succession and then combined in a larger drinking cup, bowl or thermos. The advantage of doing so is that I'm more practiced at eyeballing the quantities of leaf and water and estimating infusion times for the smaller pots or gaiwans, and am less likely to screw it up that way.

You can even make one longer 'concentrated' infusion in the smaller vessel and then dilute it with hot water in the drinking cup or teabowl.

The thing is though is that by mixing the different infusions together, you don't get the same effect as by drinking it separately. Oolong is a finicky tea that releases different tastes and smells depending on how long it's brewed, how it's brewed, and in what kind of vessel (but that's a different story). In short, the reason why I suggest a smaller kyusu or a gaiwan (in the range of 100-200ml) is because of the slight differences that can be experienced, rather than the muddling of flavors in a larger teapot. For instance, my jing xuan brewed in a gaiwan gives off notes of creaminess and peaches. During the 3rd to 4th, it turns more buttery and light. And when it's near it's end, it turns lighter in color, thicker in consistency, the scent is only a trace, and the taste like a fleeting flower.

In essence, what entropy says is right: different teas prefer different vessels, and what debunix says is also true, mixing them will end up as if you brewed western style. But to truly experience what a tea can offer you, you'll need time an small brews that can reveal what is hidden in the packet of tea leaves.

[debunix]

The point of my post above, which appears to have been missed entirely, is that a small brewing vessel enables one to make larger or smaller infusions as needed, combining to give something like the same effect as brewing in a larger vessel, and at other times, you can brew gongfu style with more small infusions.

The larger vessel is not so versatile.

[Stormlight]

That point did go over my head for some reason. I get it thanks all.

[Chip]

It seems most members may start out brewing large steeps, and then as they get more experience, their steeps get smaller and smaller ... leaving them with teapots that are too large and will possibly gather dust. And they begin buying smaller teapots.

I personally began with huge mugs and a 40 ounce teapot that I have not used in over 10 years. Now even my "small kyusu-s" seem too large.