Shiboridashi - Really needed?

[StavA]

Hey All,

Am new to the forum as I am in need of advice.

After drinking pedestrian sencha for many years I have suddenly been drawn into the world of high-end gyokuru and have some simple questions.

I brew my sencha in 8 ounce portions in an 10 ounce round kyusu.

I understand that high-end gyokuru is best brewed in smaller portions - both to better savor the more complex taste and also to simply conserve leaf given the higher price point.

My newbie question: If I am serving up 3 ounce portions of gyokuru can I simply put less water in my 10 ounce kyusu or do I need a smaller and flatter type specialty shiboridashi?

I understand that a shiboridashi looks totally awesome - but do I need this to really prepare high-end gyokuru to its full potential strictly from a taste perspective?

Thank you in advance for your advice.

Kind regards,

Stav

[debunix]

Definitely not *needed*.

But a pleasant excuse to own a really cool piece of teaware. I've still not given in to the allure of the really flat, stylized shibos that are definitely meant for gyo, but find my less-extreme shibos among the most comfortable of brew vessels, and use them a lot for many teas, not just gyo.

[StavA]

Ah, that's what I suspected. Thanks.

Of course I will eventually get one for appearance purposes but good to know that I am not wasting the gyokuru I have in the larger kyusu.

Thanks!

[Tead Off]

Ah, that's what I suspected. Thanks.

Of course I will eventually get one for appearance purposes but good to know that I am not wasting the gyokuru I have in the larger kyusu.

Thanks!

Not only for appearance purposes. If you've followed many of the threads on Teachat about vessels paired with teas, not every vessel gives you the same result. That's one of the interesting facets about the whole world of tea and teaware. Of course, you can try to reduce things to the simplest elements, but this may not produce the best results even if it might satisfy certain logical ideas and perceptions.

Oh yes, then there is the old saying about using the right tool for the job. Do you think a 10oz teapot is the right tool for brewing high=end Gyokuro? Sure, you can use it, but why, unless you cannot afford to buy something more suitable.

[debunix]

Ah, that's what I suspected. Thanks.

you're welcome

Of course I will eventually get one for appearance purposes but good to know that I am not wasting the gyokuru I have in the larger kyusu.

Not only for appearance purposes.

I missed that your kyusu is 10 oz.

It's not only for appearance, but at some point, if you like gyokuro enough, and you find that the larger pot leads to your budget being blown with larger quantities of leaf per brew, or, like me, you find yourself having trouble being consistent with the volume when trying to fill such a large pot only a little bit full, a smaller vessel may be worthwhile. I have occasionally brewed a gyokuro in a 5 oz kyusu, filling it (mmm), but normally use a 2-3 oz brewing vessel, shibo or kyusu or gaiwan or pot is less important than size of the vessel to make repeated brew volumes more consistent. And drainage capability to deal with the fine gyo leaf bits is also key, but there's more than one way to get that--shibos are not the only solution. It's not like you're brewing strong sheng puerh, where pour speed really matters to avoid sometimes shocking bitterness.

[Chip]

On my flight to the World Tea Expo several years ago, I had shincha, a Styrofoam cup and a napkin for a screen. It was a pain, but the tea was frickin' ... good.

That said, the right teaware sure makes the experience so much more enjoyable in all the senses. I seem to prefer Hohin-s for brewing Gyokuro ... I guess a bit easier to use. YMMV

[StavA]

OK - so let me try to summarize the collective wisdom here:

A small sized shiboridashi is not a necessity but like all tasks the right tool for the right job can produce better results with less effort on a consistent basis. So in the short-term I am not wasting my high-end gyokuru in the large kyusu but if this is going to be a sustainable habit another purchase is in order.

Yes?

That makes sense. Thanks. Very exciting to get such experienced perspectives on this topic.

[JRS22]

In the meantime if you're measuring the tea you can also measure the water before pouring it into the (prewarmed) pot. That way you will at least get the right ratio of water to tea.