Built in metal mesh strainers in Kyusu?

[joelbct]

So perhaps I am just looking for an excuse to buy another Kyusu

But what are the opinions, do built in, wraparound stainless steel mesh strainers in Kyusu effect the taste of Sencha? I realized, I probably wouldn't brew Sencha in a stainless steel teapot, so it seems kind of crazy to brew it in a Kyusu with a built-in mesh, no? I will have to do a side by side comparison and see if I notice the difference.

Especially with Shincha coming out, I need to straighten out my brewing techniques...

[scruffmcgruff]

Personally, I don't think it affects anything more than aesthetics, but there are many who would tell you that it greatly affects the tea. So, whichever side you are leaning on is probably where you'll end up; there's a pretty good balance of opinion here, and I doubt it's really enough to sway anyone either way.

[witches brew]

Well, I appreciate the artistry of a pottery screen over the stainless. I also think it is easier to clean something that is made in one piece. That was part of the reason I upgraded my kyuusu. Teaware lust was of course the other reason.

[brianlavelle]

I also think it is easier to clean something that is made in one piece. That was part of the reason I upgraded my kyuusu. Teaware lust was of course the other reason.

I totally agree, WB. I've found it far easier to clean the clay filters on my all-in-one kyusu. Pieces of leaf tend to get caught more easily in the stainless steel filter on the only kyusu I have which features one.

I've not sure I've been able to detect a noticeable difference in taste between the two types of filter, but there is definitely something more aesthetically pleasing in the handmade sasame filter. And, as you said Joel, it's a great excuse to buy another beautiful pot! That teaware lust will get us every time...

[olivierco]

I also avoid metal strainer because of the difficulty to clean it.
I don't mind having some tealeaves in my cup.

[joelbct]

"Teaware Lust," sure to be the newest DSM-IV diagnosis

[brianlavelle]

"Teaware Lust," sure to be the newest DSM-IV diagnosis

Well, quite a few of us have most of the symptoms!

[olivierco]

Fortunately, you don't need to buy a DSM-IV to diagnose it. You can save your money for teaware.

[Chip]

I have completely avoided the 360 SS screen. I don't want to think what may lurk behind it in places that will never see the light of day.

BUT, the SS screen at the base of the spout is as easy to clean for me as the clay...sometimes even easier. Yutaka Midori is a very fine leaf sencha and seemed to clog up the clay so bad when pouring, but I was able to pour w/o issues with the larger SS screen.

I like both and use each for different Japanese teas.

But the 360 gives me the willies...

[Buzz Fledderjohn]

In defense of the much maligned obi-ami (360 mesh screen). The pot which I use most often has one and I have no problems with it whatsoever. The mesh is so fine the leaf would have to be dust to get behind it. Even if it did, it would rinse away easily after use.

You have to remember folks, the same people who brought you the kyusu are the same people who designed and use the mesh screens...so they probably know a little something about what they are doing.

[tenuki]

I agree with scruff and buzz ( that sounds like a men's hair salon ). I think the 360's problems are largely theoretical or imaginative in nature, mine works great ( I have both types )

[Eastree]

The only reason I prefer the mesh at the spout is for aesthetics. Otherwise, I see no problem with the obi-ami.

[Space Samurai]

I agree with Scruff, who is always better spoken than I am. For me its an aesthetic choice; I simply prefer clay mesh screens and don't truck with SS ones, but they are functionally sound.

[Sydney]

360SS is just fine.

I've got 360SS, "just SS at the spout" and other configurations, and they all make tea that tastes like tea.