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I have a red clay Gyokko that I use for roasted teas & when I travel. In my experience with it, I would say it should be fine unless you think a hint of flavor from your roasted greens wouldn’t go well with sencha. I’ve only noticed a slight clash in flavor when I travel and use that pot with greene...

Update and shout out to Hokujo: ...Glad my Hokujo has found a new purpose in my collection :) Nice! I will have to try it with some gyo in the future. My Kohokujo has recently found a purpose outside of fukamushi. I opened a bag of O-Cha’s organic kabusecha a couple weeks ago and have found so far ...

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Janice wrote: ↑

Mon Nov 25, 2019 11:26 am

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Thanks for the heads up! I had been looking to get a gaiwan. Grabbed one with a cup, and some chamomile to have on hand.

Just a preliminary update. I’ve had 2 sessions now with the Iga hohin that have been really good. The first was with a sample of jasmine pearl from HOJO I received with my Kobiwako pot. I had enough to try it with both my Kobowako kyusu and the Iga hohin, and I preferred the results in the Iga. Righ...

Thanks for the answer and insight nasalfrog!... ...That effect actually sound quite pleasant to me. I don't mind a bit more bitterness for more highnotes and aftertaste haha Anyway I'm gonna read the thread you mentioned and wait patiently for OCTO s results :D You're welcome, Zenshin ! I feel I wa...

Any suggestions on what to choose? I'm a believer in the Kobiwako clay, so I would recommend that. It has improved my sencha experiences. I do not have a Shigaraki pot, so I can't offer my take on it. Chip has a Kobiwako vs Shigaraki thread here: https://www.teaforum.org/viewtopic.php?f=20&t=1162&h...

+1 for O-Cha. I've happily revisited several teas from there, even with my obsession to try new Japanese teas & vendors.

I have never used a shibo or gaiwan, so I can't speak to that question. In case you end up choosing between a kyusu or hohin, though, I do have a Kobiwako kyusu and a red Iga hohin both by Junzo. As far as form goes, I actually prefer the hohin. It is more compact/minimal than my kyusu, so it takes ...

Nice! New Kobiwako/Junzo pots as well.

Victoria I saw the Nice! Iceland Pure Spring at Walgreens today, but decided against it because I do not have another kettle to boil it in at the moment. I plan on buying a cheap stainless stovetop kettle next week to use for different waters, but maybe that is not needed. I assume the scale in my ...

...May I ask which brand?... It is a house brand from a water distributor fairly close to where I live. Here is the link to the water, it is the Spring House. It comes from a spring in the same mountains/close to where Mountain Valley spring water is bottled. You can click the bottles for the repor...

Aw, dangit... I may have to buy another pot from HOJO :lol: tjkdubya It is interesting that you bring up water in this post and in the Hokujo/Kobiwako/Iga post. I finally got around to looking at the mineral content of the water I use. The TDS is 149 mg/L, PH is 7.74, magnesium 1.6mg/L, potassium 0m...

...When I use direct hole filters with fine needles, I now tilt the kyusu handle down, slightly in my direction, then incline spout to pour... I've been using this technique this past week, and my direct-hole Kobiwako has performed like a champ on several fukamushis... even on the last dusty bits o...

Thanks for the heads up. I've never used them, but some of my family has. I had no idea those were plastic.