how do everyone
i have been making this tea pot now for a month or so and well have had my fare share of trouble. i have never owned one that i bought but instead have worked on a trial and error sort of mission to get it to the point i might use one daily. well i have noticed in another thread that allot of the ones out there that you use daily seem to have some sort of quirk. and i am very interested in the descriptions of the quirks.
whats the problem. and i bet most of them have to do with leaks. so were does it leak and in your opinion what could change about your particular pot that would fix it.
i am really interested to get feedback on this as it will help me in my production of this style of pot i love so much. as i have said i have never owned one but i left out i have never used one that i did not make so i am very limited to my experience. sort of like i am isolated here and have seen them in pitchers and have produced working pots but i feel there are a few things i might be missing in there use and feel. the Kyushu i make could be thought of as a platypus which evolved due to isolation. funny how the pot has nothing to do with Australia.
so please help if you can i will continue to make them and other styles as the mood presents its self. but the Kyusu is the bomb.
Jun 25th, '09, 10:30
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Kyusu is da bombe. Or kyuusu.
They have been my fave type of teapot for almost 10 years, as long as I have been drinking tea. Though kyusu simply means teapot, we generally associate it with the traditional perpendicular handled Japanese pot.
I think some of the shortcomings I have seen in non Japanese attempts are walls that are too thick, and pots that are too heavy. Too big and lacking balance are other problems.
Often a good one can stand on its handle indicating balance, but it is not mandatory. Closing the vent hole in the lid generally slows the pour or stops it, but not in Hagi that are made with sandy clay.
Tokoname and Banko versions tend to have a crisp and precise look to them, no room for imperfection usually except the intentional indents on some (not my fave feature). The lids fit absolutely perfectly.
Other regionally kyusu seem to strive for imperfection, such as Hagi.
If putting a design on the lid, keep in mind that the hole is positioned closest to the spout.
A potter should use a kyusu and use it for several different types of Japanese greens to understand the function aspect. For instance the screen holes and how this works for Asamushi versus Fukamushi. The screen can make or brake a great kyusu. I am sure screens will be discussed further here.
They have been my fave type of teapot for almost 10 years, as long as I have been drinking tea. Though kyusu simply means teapot, we generally associate it with the traditional perpendicular handled Japanese pot.
I think some of the shortcomings I have seen in non Japanese attempts are walls that are too thick, and pots that are too heavy. Too big and lacking balance are other problems.
Often a good one can stand on its handle indicating balance, but it is not mandatory. Closing the vent hole in the lid generally slows the pour or stops it, but not in Hagi that are made with sandy clay.
Tokoname and Banko versions tend to have a crisp and precise look to them, no room for imperfection usually except the intentional indents on some (not my fave feature). The lids fit absolutely perfectly.
Other regionally kyusu seem to strive for imperfection, such as Hagi.
If putting a design on the lid, keep in mind that the hole is positioned closest to the spout.
A potter should use a kyusu and use it for several different types of Japanese greens to understand the function aspect. For instance the screen holes and how this works for Asamushi versus Fukamushi. The screen can make or brake a great kyusu. I am sure screens will be discussed further here.
Jun 25th, '09, 10:58
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Joined: Apr 22nd, '06, 20:52
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This is similar to a ball type screen, although Japanese versions will have many more holes. Your version would have difficulty with most Japanese greens as a relatively few holes will get clogged quickly. More holes = less likely clogging. A clogged screen will really mess up a pot of tea.
Also a larger surface area for a screen will reduce the likelyhood of clogging, thus a larger sasame style or the often very large stainless steel versions.
Hagi and Bizen have their own way of doing screens. The screen is often part of the pot wall, although some can be so rudimentary that they allow too much fukamushi leaf to pass through.
Also a larger surface area for a screen will reduce the likelyhood of clogging, thus a larger sasame style or the often very large stainless steel versions.
Hagi and Bizen have their own way of doing screens. The screen is often part of the pot wall, although some can be so rudimentary that they allow too much fukamushi leaf to pass through.
Last edited by Chip on Jun 25th, '09, 11:00, edited 1 time in total.
Jun 25th, '09, 11:02
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Yeah, cheaper Tokoname sometimes have a bit of a rattle, a good one should not.beachape wrote:Lid has got to fit perfectly. I've got a kyusu that is fantastic in all other aspects, but the lid wobbles. Drives me crazy...
But a Hagi or Bizen will lack the crispness of a Tokoname in this respect.
Speaking of Tokoname lids, it is amazing how the steam condensing all around the extremely tiny space between the lid and rim creates an instant seal ... if it is well crafted.
a kyusu-pus, sounds awesome. I have a mass made tokoname with a mesh "belt" screen...have you looked at artistic nippons site?
http://www.artisticnippon.com/japaneset ... kyusu.html
http://www.artisticnippon.com/product/t ... asame.html
I like with my kyusu that I can pour one handed. My palm grips the handle and I use a finger to hold the lid down.
http://www.artisticnippon.com/japaneset ... kyusu.html
http://www.artisticnippon.com/product/t ... asame.html
I like with my kyusu that I can pour one handed. My palm grips the handle and I use a finger to hold the lid down.