what kind of kyusu to buy ?

[jbu2]

I considering to buy a kyusu, i don't like the metal mesh cause i don't think it's safe but the Tokoname Teapot: http://www.o-cha.com/green-tea/tokoname ... -k103.html from o-cha look like the size i am looking for and the swing is interesting enough.

so where can i buy a kyusu with a clay filter around 30$ ?
i it worth Insisting on ?
i prefer to buy from o-cha cause then i can also order the Washi Tea Canister, but unfortunately i can't find this type of kyusu in his site .

[Chip]

I considering to buy a kyusu, i don't like the metal mesh cause i don't think it's safe

Not trying to be a smart azz , but what makes you think it is not safe? It is stainless steel screen. Certainly you must use metal/stainless steel for other food preparation, utensils, etc? I have never heard anything indicating it is not safe to use stainless steel screen or just in general.

Now I do understand preferences ... that is a different story. And I do believe it is conceivable for someone to notice a difference when using a stainless steel screen versus clay screen ... but how much of that is truly senses versus mental. It would be interesting to conduct blind tastings to see how much of that is reality and how much the mind is involved.

Having said all that, I prefer clay ... seems more natural, organic and is pleasing to use. It has more to do with aesthetics than anything else. But I do own some stainless steel screened Kyusu and continue to use them though more for on the road since their value is much less and they seem more easy to maintain for that purpose.

[teaisme]

have never heard anything indicating it is not safe to use stainless steel screen or just in general

I have heard about nickel, iron, and chromium leeching when cooking at higher temps with a food that has lots of organic acids like tomatoes

however with tea...considering the lower temps vs cooking, along with shorter exposure time, low organic acid, and minimal contact surface...pretty damn safe imo

[Chip]

have never heard anything indicating it is not safe to use stainless steel screen or just in general

I have heard about nickel, iron, and chromium leeching when cooking at higher temps with a food that has lots of organic acids like tomatoes

however with tea...considering the lower temps vs cooking, along with shorter exposure time, low organic acid, and minimal contact surface...pretty damn safe imo

Oh ... I like my tomato sauce with a hint of chromium and a dash of nickel!

[Poohblah]

have never heard anything indicating it is not safe to use stainless steel screen or just in general

I have heard about nickel, iron, and chromium leeching when cooking at higher temps with a food that has lots of organic acids like tomatoes

Of course they will... even a weak acid will dissolve most metals. That's why you can use vinegar as a cleaning agent. Whether the effect is strong enough that it poses a risk... well, maybe we should ask a resident chemist like Catfur or entropyembrace.

[Chip]

... hmmm ... I need to dispose of my Martha Stewart stainless cookware set and my Morimoto stainless steel knives!

Seriously, I feel this is just carrying things a bit too far. I have not heard of people getting sick and dying from using stainless steel in food preparation, etc. In this litigious society that we live, I have not seen the ambulance chasing law firms airing commercials, "if you or a loved one has died and may have used stainless steel cookware, screens, utensils, etc., you need to contact us immediately. You may be entitled to large sums of cash!"

Likely the vast majority of us use stainless steel kettles to heat water, stainless steel in cooking (or the restaurant we eat in does), etc. I think this is just a non issue. But feel free to prove me wrong!

IMHO.

[lordsbm]

Real stainless steel aren't a problem. It's those low grade stainless steel, that may end up with corrosion that looks like rust.

I often hear people mentioning in local renovation forum to avoid Ikea's kitchen stainless steel, as they tarnish and some even have corrosion on them after a year of usage.

Not sure how true, I don't use Ikea kitchen products. But I ever had bought China made stainless steel which ended up as only being plated to look like one

[tenuki]

so where can i buy a kyusu with a clay filter?

[teaisme]

It's those low grade stainless steel, that may end up with corrosion that looks like rust.

Yes. If the alloy mix gets scoured and scratched too much for the chromium to reseal the outer surface layer other things can begin to leech out at greater concentrations. That is some very serious scouring though.

I have not heard of people getting sick and dying from using stainless steel in food preparation, etc.

same. the studies I have seen have results well below the FSA maximum suggested limit.

Another thing to ponder when reading the studies is how much chromium and nickel are you absorbing realistically?
Consider this... Intestinal absorption of Chromium ranges from 2-5.7%. Mostly it is excreted in the faeces.
for Nickel, about 50% can be absorbed in your gastrointestinal tract (if in a fasted state), but with food and drink added to the picture this decreases significantly due to things like tannins from tea .

Really a bigger concern for chromium and nickel toxicity is inhalation of the fine metallic dust into your lungs rather then an oral dose.

[jbu2]

forget about the poisoning what about the taste ?

beside the material consideration, the size of the holes in the mash are different isn't that a big factor ?

[teaisme]

I haven't done enough comparison to say whether I notice a difference

But I have a feeling most seasoned drinkers couldn't discern a difference if the teas were brewed separately in different sessions.

the fineness of the filter is often geared towards how broken the leaf is. Fukamushi (deep steemed, more broken) teapots will generally have finer stainless filters then others to trap more of the small leaf

However I think the more experienced you get at brewing the less important the filter style is. It really isn't too hard to brew fuka in a big 4 hole teapot if you are careful about what you are doing.

[jbu2]

So why not use the finest filter all the time ?

also, are you saying that the temp,leaf/water and steeping time is all that count ?
if that is the case i why bother with kyusu anyway ?

i for one find heat retain to be also important , but i didn't compare filter cause it's more difficult to do the testing.