Shib for Sencha

[Noonie]

My first kyusu's were clay with a metal screen. Bought these from O-Cha a couple years ago. I have one other kyusu, which is match darker (more purple in colour, but not quite) and seems to resist any staining. I also have a hohin but it's also very stained...but no gunk hidden anywhere as it's easier to clean

The two red clay kyusu's are a mess. And I rinse them, soak then and leaven them stored with lids off. I didn't realize you could move the metal screens, but I did today and the inside of the spout was rather funky. Hope it wasn't mould. I cleaned the heck out of it with water and a paper towel. Better now.

Made me realize how much I love the simplicity of the gaiwans I use for oolong. I like my tea ware to look clean, it's a personality trait!

So...would a shib be a good everyday-pot for a variety of lightly steamed sencha ? I don't need an unglazed pot...as I've used both glazed and unglazed and can't tell the difference.. I'm fine with glazed. Any recommendations for something in the 100-175ml range?

Thanks

[victoria3]

My first kyusu's were clay with a metal screen. Bought these from O-Cha a couple years ago. I have one other kyusu, which is match darker (more purple in colour, but not quite) and seems to resist any staining. I also have a hohin but it's also very stained...but no gunk hidden anywhere as it's easier to clean

The two red clay kyusu's are a mess. And I rinse them, soak then and leaven them stored with lids off. I didn't realize you could move the metal screens, but I did today and the inside of the spout was rather funky. Hope it wasn't mould. I cleaned the heck out of it with water and a paper towel. Better now.

Made me realize how much I love the simplicity of the gaiwans I use for oolong. I like my tea ware to look clean, it's a personality trait!

So...would a shib be a good everyday-pot for a variety of lightly steamed sencha ? I don't need an unglazed pot...as I've used both glazed and unglazed and can't tell the difference.. I'm fine with glazed. Any recommendations for something in the 100-175ml range?

Thanks

I rinse my teapots with off boil water, inside and out, prior to hand drying. Then I use a soft clean cloth to hand dry inside and out, and then air dry for a few days near a window. The metal mesh filter may be holding finer leaves inside the spout. I have never had a problem inside the spout with the one teapot I have with metal mesh, as I remove and clean the mesh 3-4 times per year. A small spout brush might work for you. Regarding using a shiboridashi for sencha; this is typically used for Gyokuro as finer leaves such as Fukamushi will pass through, plus your fingers might get hot. Artistic Nipón and Hojo have well made Houhin's that are simple and include ceramic filter to hold back finer sencha leaves. Here are a few; http://www.artisticnippon.com/product/t ... uhin6.html & http://hojotea.com/item_e/available.htm
I'd love to get myself one but first need to get a new tea cabinet!

[pizzapotamus]

As you said lightly steamed sencha, sure a shiboridashi would be fine. My preference would also be for a hohin which is at least *easier* to clean than a kyusu but from what you've said it seems like a glazed shibo is probably your best bet for something you can keep pristine and spotless. I think the only shiboridashi's on Hojo's site are the kobiwako clay and while the potter does great work a lighter clay like that seems like it coudl be more prone to showing use. A glazed 100+ml shibo isn't something I can think of seeing all that much though, what does come to mind immediately are the two sets o-cha has for sale. Also Shawn McGuire from the artisans board tends to have some larger glazed shibos but there is only one up currently, https://www.etsy.com/shop/GREENWOODSTUDIO . Finally I think there's normally some in Petr Novák's "pots and tea club" offerings but that only comes around a few times a year and sells out very quickly.

[victoria3]

Oh Yes, the best of both worlds pizzapotamus! Good call.


Sent from my iPad using Tapatalk

[Noonie]

As you said lightly steamed sencha, sure a shiboridashi would be fine. My preference would also be for a hohin which is at least *easier* to clean than a kyusu but from what you've said it seems like a glazed shibo is probably your best bet for something you can keep pristine and spotless. I think the only shiboridashi's on Hojo's site are the kobiwako clay and while the potter does great work a lighter clay like that seems like it coudl be more prone to showing use. A glazed 100+ml shibo isn't something I can think of seeing all that much though, what does come to mind immediately are the two sets o-cha has for sale. Also Shawn McGuire from the artisans board tends to have some larger glazed shibos but there is only one up currently, https://www.etsy.com/shop/GREENWOODSTUDIO . Finally I think there's normally some in Petr Novák's "pots and tea club" offerings but that only comes around a few times a year and sells out very quickly.

Shawn McGuire had two as of yesterday morning! I snagged the the other one, which was a 150ml pot with a matching cup. Should be perfect for my daily sencha (lightly steamed).

[Noonie]

Shawn McGuire had two as of yesterday morning! I snagged the the other one, which was a 150ml pot with a matching cup. Should be perfect for my daily sencha (lightly steamed).

The pot arrived yesterday and I've used it three times already!

It was very carefully wrapped (thanks, Shawn), and has been excellent with my everyday day sencha from Maiko. The colours are earthy, with a mixed glazed and sandy clay on the outside, and glazed inside. It's a nice fitting lid that holds back all but the smallest of broken leaves. And at 150ml I use about 100ml of water and the accompanying cup has a bit of room leftover. Nice!