Shiboridashi tea set and quality of gyokuro

[KaiRong]

Hello everyone,

I'm a real fan of gyokuro, this is my favorite type among Japanese green teas. I have two kyusu pots at home, and until now I have been using the smaller clay one for brewing gyokuro. However, I'm aware of the fact that shiborodashi/hobin should be used for gyokuro, so I'm currently thinking about buying one. O-cha's Yakishimei seems to be quite a good deal for 6500 yen, taking into account that it also includes a yuzamashi and two cups, however I don't really know whether I using a shibori can really improve the output of my brewings. My daily gyokuro is Hibiki-an premium/super premium gyokuro, or more or less the same quality one from other producers, I don't know whether such non-high end gyokuros could be affected by using shibori instead of tokoname kyusu.

[debunix]

I haven't noticed a large consistent quality difference in the final tea liquor whether I am using glazed or unglazed, kyusu or shiboridashi or gaiwan for gyokuro. I have the most fun with a small unglazed kyusu, that might have a small impact on the liquor, and a small glazed shiboridashi. The tea is natually smooth, and there aren't some of the 'rough edges' that unglazed teawares are so good at smoothing/rounding in many other teas.

[Tead Off]

Hello everyone,

I'm a real fan of gyokuro, this is my favorite type among Japanese green teas. I have two kyusu pots at home, and until now I have been using the smaller clay one for brewing gyokuro. However, I'm aware of the fact that shiborodashi/hobin should be used for gyokuro, so I'm currently thinking about buying one. O-cha's Yakishimei seems to be quite a good deal for 6500 yen, taking into account that it also includes a yuzamashi and two cups, however I don't really know whether I using a shibori can really improve the output of my brewings. My daily gyokuro is Hibiki-an premium/super premium gyokuro, or more or less the same quality one from other producers, I don't know whether such non-high end gyokuros could be affected by using shibori instead of tokoname kyusu.

I own this one and have been very pleased with the results. 60-70ml depending on how much you fill. The potter is well known and the price is unusually low. Try some of their temomicha in it, too.

[KaiRong]

Thanks for the replies. I tried to brew gyokuro in a porcelain and a celadon gaiwan, but honestly I haven't really noticed any better taste... Gyokuro in my small tokoname tastes much better, might be due to the some-hundred different gyokuros that were brewed in that one So for the time being, I think I will skip on the shiboridashi, and keep brewing my stuff in tokoname.

[Tead Off]

Thanks for the replies. I tried to brew gyokuro in a porcelain and a celadon gaiwan, but honestly I haven't really noticed any better taste... Gyokuro in my small tokoname tastes much better, might be due to the some-hundred different gyokuros that were brewed in that one So for the time being, I think I will skip on the shiboridashi, and keep brewing my stuff in tokoname.

For what it's worth, I find Banko clay to be much better with Gyokuro than Tokoname clay.

[blairswhitaker]

Thanks for the replies. I tried to brew gyokuro in a porcelain and a celadon gaiwan, but honestly I haven't really noticed any better taste... Gyokuro in my small tokoname tastes much better, might be due to the some-hundred different gyokuros that were brewed in that one So for the time being, I think I will skip on the shiboridashi, and keep brewing my stuff in tokoname.

For what it's worth, I find Banko clay to be much better with Gyokuro than Tokoname clay.

I second banko clay,at least the purple banko clay has given me very rewarding sessions.

[blairswhitaker]

Thanks for the replies. I tried to brew gyokuro in a porcelain and a celadon gaiwan, but honestly I haven't really noticed any better taste... Gyokuro in my small tokoname tastes much better, might be due to the some-hundred different gyokuros that were brewed in that one So for the time being, I think I will skip on the shiboridashi, and keep brewing my stuff in tokoname.

For what it's worth, I find Banko clay to be much better with Gyokuro than Tokoname clay.

I second banko clay,at least the purple banko clay has given me very rewarding sessions.

[Tead Off]

Thanks for the replies. I tried to brew gyokuro in a porcelain and a celadon gaiwan, but honestly I haven't really noticed any better taste... Gyokuro in my small tokoname tastes much better, might be due to the some-hundred different gyokuros that were brewed in that one So for the time being, I think I will skip on the shiboridashi, and keep brewing my stuff in tokoname.

For what it's worth, I find Banko clay to be much better with Gyokuro than Tokoname clay.

I second banko clay,at least the purple banko clay has given me very rewarding sessions.

Have you found that there is a general decline in quality of Gyokuro and Sencha teas in the last few years? I find it harder and harder to find teas that are satisfying to me. Even from one year to the next, the difference can be very noticeable. I notice the same with Chinese and Taiwanese teas. Perhaps it's the overproduction, over fertilization, more pesticide use to satisfy the demand for more product.

[pedant]

Hello everyone,

I'm a real fan of gyokuro, this is my favorite type among Japanese green teas. I have two kyusu pots at home, and until now I have been using the smaller clay one for brewing gyokuro. However, I'm aware of the fact that shiborodashi/hobin should be used for gyokuro, so I'm currently thinking about buying one. O-cha's Yakishimei seems to be quite a good deal for 6500 yen, taking into account that it also includes a yuzamashi and two cups, however I don't really know whether I using a shibori can really improve the output of my brewings. My daily gyokuro is Hibiki-an premium/super premium gyokuro, or more or less the same quality one from other producers, I don't know whether such non-high end gyokuros could be affected by using shibori instead of tokoname kyusu.

I own this one and have been very pleased with the results. 60-70ml depending on how much you fill. The potter is well known and the price is unusually low. Try some of their temomicha in it, too.

is that by Hokujo? i couldn't figure it out using google translate.

[Tead Off]

Hello everyone,

I'm a real fan of gyokuro, this is my favorite type among Japanese green teas. I have two kyusu pots at home, and until now I have been using the smaller clay one for brewing gyokuro. However, I'm aware of the fact that shiborodashi/hobin should be used for gyokuro, so I'm currently thinking about buying one. O-cha's Yakishimei seems to be quite a good deal for 6500 yen, taking into account that it also includes a yuzamashi and two cups, however I don't really know whether I using a shibori can really improve the output of my brewings. My daily gyokuro is Hibiki-an premium/super premium gyokuro, or more or less the same quality one from other producers, I don't know whether such non-high end gyokuros could be affected by using shibori instead of tokoname kyusu.

I own this one and have been very pleased with the results. 60-70ml depending on how much you fill. The potter is well known and the price is unusually low. Try some of their temomicha in it, too.

is that by Hokujo? i couldn't figure it out using google translate.

Yes, by Hokujo. This is a very low price. Clay is not the usual red Tokoname clay, shudei.

[pedant]

i always thought the Hokujo clay looked cool.
can you please tell me a little about it or point me to some info?

[Tead Off]

i always thought the Hokujo clay looked cool.
can you please tell me a little about it or point me to some info?

I found no info about it online. I asked the owner of Artistic Nippon if he knew anything about the clay Hokujo was using. It's a local stoneware mixed with something else. It is not the typical shudei which oxides are added to color them. This clay really works well with Gyokuro for me. Small portions made with low temp water creates some excellent tea.

[pedant]

thanks for the info.

to anyone reading this in the future, i also see a similar piece for sale here that's slightly cheaper:
http://www.tokoname.or.jp/teapot/maker_ ... kujo01.htm

not sure what the difference in shipping costs is though

[Tead Off]

thanks for the info.

to anyone reading this in the future, i also see a similar piece for sale here that's slightly cheaper:
http://www.tokoname.or.jp/teapot/maker_ ... kujo01.htm

not sure what the difference in shipping costs is though

That's the lowest I've ever seen. I've seen them for as high as ¥10K.

[pedant]

have you seen any mogake ones available anywhere?

http://www.artisticnippon.com/product/t ... dashi.html

http://www.tokoname.or.jp/teapot/maker_ ... kujo44.htm



next time i see one for sale somewhere, i'll probably jump on it if the price is reasonable