Help With Filters?

[LowInFat]

Hi,

I'm wondering if anyone can help me establish the difference between different kinds of filters. Between this one, a ball protrusion that's part of the pot itself, this one, a "sawakaya" filter, and the only one with an actual description, and this one, an "obiama" filter, which encircles the entire pot. (Can it still be removed?)

I primarily brew sencha, and occasionally genmaicha and gyokuro. Which filter is best/quick to clean?

Thanks!

[Chip]

There are also sasame and "direct wall" screens. It can come down to personal preference. Some purists will only use a clay screen ... some say stainless steel is fine.

I find I am always shopping for, buying, and using clay filters. I regularly use sasame, ball, and direct wall while stainless steel screened kyusu-s have to stand by and watch from the shelf.

However, I have watched and enjoyed the brewing of sencha by much better brewers than myself who were using stainless steel screens.

I am not sure if any are problematic in cleaning. Regardless of the screen, I simply dump, spray the inside, swirl, dump, repeat a few times and do a final rinse with verrrry hot water.

My fave site for kyusu shopping is Artistic Nippon. Tokoname, Hagi, Bizen ... have some older Banko. http://www.artisticnippon.com/

[Alex]

The first one you linked too doesnt look like a very good ball filter as the holes aren't flush with the pot wall.