Why use a Hobin?

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Oct 5th, '13, 12:53
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Why use a Hobin?

by JRS22 » Oct 5th, '13, 12:53

I have several TC artisan hobins that I love - the look and the impact on brewing. My Seong-il onggi unglazed inside hobin is the best small pot I own for brewing a small portion of Karigane Sencha Otsuusan. My Beros glazed inside Hobin is just the right size and shape for brewing a small portion of those huge Tai Ping Hou Kui leaves. But - I need to hold them with a napkin when pouring or the pot feels too hot to the touch. This wouldn't be a problem with a regular pot with a handle and I don't have this problem with my shibs due to the flared edges and low temperatures.

So I'm wondering why hobins evolved as handle-less brewing vessels. Does anyone have any insight?
Oct 5th, '13, 13:08
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Re: Why use a Hobin?

by theredbaron » Oct 5th, '13, 13:08

JRS22 wrote:
So I'm wondering why hobins evolved as handle-less brewing vessels. Does anyone have any insight?

They are made for Sencha or Gyukuro - teas that are brewed with lower temperature water with slightly longer steeping times, cooling down the water even more - and which therefore should not really cause any issues with being too hot to touch.
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Oct 6th, '13, 02:14
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Re: Why use a Hobin?

by Tead Off » Oct 6th, '13, 02:14

theredbaron wrote:
JRS22 wrote:
So I'm wondering why hobins evolved as handle-less brewing vessels. Does anyone have any insight?

They are made for Sencha or Gyukuro - teas that are brewed with lower temperature water with slightly longer steeping times, cooling down the water even more - and which therefore should not really cause any issues with being too hot to touch.
+1.

Some Shiboridashi will also get very hot to the touch when you use high temp. All my Japanese hobin get very hot if I'm using boiling water to brew a tea especially if I have to brew the tea for any extended time and not an in and out type of brewing.
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Oct 7th, '13, 15:47
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Re: Why use a Hobin?

by Evan Draper » Oct 7th, '13, 15:47

JRS22 wrote:But - I need to hold them with a napkin
Call it a kobukusa and you will sound classier. 8)
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Oct 7th, '13, 21:51
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Re: Why use a Hobin?

by JRS22 » Oct 7th, '13, 21:51

Evan Draper wrote:
JRS22 wrote:But - I need to hold them with a napkin
Call it a kobukusa and you will sound classier. 8)
Anything silk with a Japanese name is going to sound much classier than a napkin. Thanks for the addition to my vocabulary.

There are lots of pretty ones around but I may be unorthodox and make a rectangular one.
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