Ok. I am sure many here are aware that many kyusus you can purchase online have the metal ring of mesh wire on the inside. My question is why would you want this and why would the potter do this? It seem som much easier and more functional to have the internal built in clay strainer. Some may argue that for some japanese greens you will get small pieces of the leaf/etc. in your cup with the built in clay strainer, but honestly, is this worth having the metal affect the taste of your tea? I for one will not purchase any pots with the internal metal infuser. I know alot of people here have some of both and am just curious as to your reasons for doing so.
-Nick (TaiPing)
Feb 15th, '08, 12:53
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
For one thing the internal metal rings are much easier to make. If you look at a good clay strainer it is obvious they are difficult and painstaking to make. The internal metal infusers are a step between the clay strainers and the small metal basket style strainer. It offers good exposure to the tea and still provides excellent straining.
Feb 15th, '08, 13:41
Posts: 344
Joined: Jan 23rd, '08, 00:59
Location: Williamsburg, VA
I suppose I should have worded it a different way. I understand that it is easier, but why take the easy road? Some of the pots that they put these strainers in are absolutely gorgeous and I feel, if you put that much effort into making the pot, why not go the extra mile to make it as excellent as possible. And, on the same note, as a tea drinker, why not pay the extra few dollars to have the best possible tasting/functioning pot as possible.
Hm, from a production standpoint I can see quite a few reasons for this. For example an apprentice potter might not have the requisite skill to make the clay strainer, therefore until they can they would put in metal strainers. And i'm sure there is a demand for it, since the price would be lower. So if there is a demand for it, they'll make them.
Feb 15th, '08, 14:16
Posts: 1598
Joined: Jan 11th, '07, 16:13
Scrolling: scrolling
Location: SF Bay Area, CA
Contact:
scruffmcgruff
I have also heard that potters often buy the clay strainers just for that reason (painstaking to make), and I'll bet unfired clay screens are more expensive than metal mesh. Also, not everyone thinks the metal affects the taste of tea. I, for one, honestly can't tell the difference.
Tea Nerd - www.teanerd.com
Me threether.
And, to be honest, unless I'm shelling out major bucks for an artisan piece, I don't think I would want a sasame screen in my future pots. I have the Rishi Kikumaru pot right now, and it sort of intimidates me. I'm almost scared to use it because I'm such a teaware klutz I'm sure I'll break out the sasame when I scoop out the spent leaves or rinse out the pot.
'Course, then I say to myself, "Get over it, you ------" and brew the tea and clean the pot...but it would be nice to not have that minor moment of dread.
And, to be honest, unless I'm shelling out major bucks for an artisan piece, I don't think I would want a sasame screen in my future pots. I have the Rishi Kikumaru pot right now, and it sort of intimidates me. I'm almost scared to use it because I'm such a teaware klutz I'm sure I'll break out the sasame when I scoop out the spent leaves or rinse out the pot.
'Course, then I say to myself, "Get over it, you ------" and brew the tea and clean the pot...but it would be nice to not have that minor moment of dread.
Feb 15th, '08, 23:24
Posts: 1559
Joined: Jan 28th, '07, 02:24
Location: Fort Worth, TX
Contact:
Space Samurai
I agree with your sentiment, as I much prefer clay mesh screen to metal, but only cos I think they are cooler--I can't tell a difference in taste, either. A few thoughts:
1) Many sasame, like the ones in the kikumaru, are machine made, so it isn't an issue of skill, but may still be an issue of cost; however, if even cheap, slip-cast pots like the fukugata have a sasame, then they can't be that cost prohibitive.
(Mary, unless you are unsusually rough with your pot, you aren't going to break the sasame. A lot of research went into designing them, and strength was one of the factors).
2) Not everyone wants artisan pots or to shell out extra bucks. Some are happy with a functional pot, others are on a budget and would rather spend their money on tea. Unless you have money to burn, I think a person has to want an artisan pot for the pot itself to justify the expense. My $180 kyusu does not make a better tasting cup of tea than a $35 kyusu (though it does greatly enhance the over-all experience for me).
3) I've heard the arguments against sasame concerning issues like pour time and particles, but the sasame in my kyusu doesn't have any problems with fukamushicha. I don't have a pot with an obi-ami to do a side by side, but I have my doubts that the sasame is inferior.
Ultimately though, someone once pointed out to me that there are so many different kinds of tea and someone to drink all of them. I think the same thing applies to teapots.
1) Many sasame, like the ones in the kikumaru, are machine made, so it isn't an issue of skill, but may still be an issue of cost; however, if even cheap, slip-cast pots like the fukugata have a sasame, then they can't be that cost prohibitive.
(Mary, unless you are unsusually rough with your pot, you aren't going to break the sasame. A lot of research went into designing them, and strength was one of the factors).
2) Not everyone wants artisan pots or to shell out extra bucks. Some are happy with a functional pot, others are on a budget and would rather spend their money on tea. Unless you have money to burn, I think a person has to want an artisan pot for the pot itself to justify the expense. My $180 kyusu does not make a better tasting cup of tea than a $35 kyusu (though it does greatly enhance the over-all experience for me).
3) I've heard the arguments against sasame concerning issues like pour time and particles, but the sasame in my kyusu doesn't have any problems with fukamushicha. I don't have a pot with an obi-ami to do a side by side, but I have my doubts that the sasame is inferior.
Ultimately though, someone once pointed out to me that there are so many different kinds of tea and someone to drink all of them. I think the same thing applies to teapots.