Search found 37 matches

by Tor
Mon Oct 28, 2019 11:09 am
Forum: Japan
Topic: Deep shiboridashi as general-use teapot?
Replies: 35
Views: 1194

Re: Deep shiboridashi as general-use teapot?

faj wrote:
Mon Oct 28, 2019 10:54 am

Are there people who actually squeeze the leaves, or has that fallen out of usage and remains mostly as a vestige in the name of the vessel?
I don’t know for sure, but I’d guess the latter. It may need some skills to squeeze without sacrifice the broth’s quality (if that is do-able).
by Tor
Mon Oct 28, 2019 10:22 am
Forum: Japan
Topic: Deep shiboridashi as general-use teapot?
Replies: 35
Views: 1194

Re: Deep shiboridashi as general-use teapot?

You just squeeze the wet leaves, like using a pair of (handleless) kitchen tongs, between the body and its lid. I guess you can use it with any kind of tea, but they aim for gyokuro because we normally use a lot of leaf with very little water, so the decanted tea broth is very little without squeezi...
by Tor
Mon Oct 28, 2019 9:17 am
Forum: Japan
Topic: Deep shiboridashi as general-use teapot?
Replies: 35
Views: 1194

Re: Deep shiboridashi as general-use teapot?

"Filterless hohin" conveys the right meaning, I agree. It depends if one's definition of "shiboridashi" is based on flat shape or absence of filter. I used "shiboridashi" (adding "deep") as this is what Hojo calls it. I have seen pictures of teapots that had a "shoboridashi" shape but had a filter ...
by Tor
Mon Sep 30, 2019 1:20 am
Forum: Japan
Topic: Junzo Kobiwako vs. Tachi Shigaraki
Replies: 78
Views: 2421

Re: Junzo Kobiwako vs. Tachi Shigaraki

Boil the teapot in clean water for 2-3 hours, change the water, repeat 3-4 rounds or more. When I first got it a few years ago, it made very bold tea like you said. It was like using double or tripple amount of leaves. At one point there was also strong cheese smell, probably mozzarella. Ha ha ha :m...
by Tor
Thu Aug 08, 2019 8:04 am
Forum: Kettles
Topic: Electric Kettles
Replies: 80
Views: 8235

Re: Electric Kettles

Contrary to some people’s belief, oxygen solubility in water is zero when the temperature is even below 80C. Reboiling may do something to the water, but that has nothing to do with oxygen. https://www.researchgate.net/figure/Oxygen-solubility-in-water-at-normal-pressure-Most-aerobic-digesters-are-o...
by Tor
Sun Jul 21, 2019 10:42 am
Forum: Vendor Discussion & Recommendation
Topic: KingTeaMall
Replies: 39
Views: 2718

Re: KingTeaMall

pedant wrote:
Sun Jul 21, 2019 9:30 am

btw, i kind of remember reading about a way to artificially make the 'muscle marks'. if anyone knows about that, can you explain?
;)

by Tor
Sun Jul 14, 2019 9:04 am
Forum: Miscellaneous
Topic: Heat porcelain teapot on a candle stove?
Replies: 13
Views: 956

Re: Heat porcelain teapot on a candle stove?

You might want to consider a borosilicate glass tea pot. There’re many of them from China. You can also see the color of the broth and decide if it’s ready, or if you need to adjust the heat, etc.

Edited: Oh! I just saw you said you didn’t want to use glass...
by Tor
Tue Jun 25, 2019 3:18 am
Forum: Fermented Tea
Topic: What Pu'er Are You Drinking
Replies: 768
Views: 111502

Re: What Pu'er Are You Drinking

.. Need to know , that before "puerh fever" , the puerh boom ( 2007 ) , tea farmers weren't interested in harvesting big trees , let alone separate them into the bags , because the price per kilo was same as small arbor trees with bush tea and much harder to pluck the tea leafs. If there was any bi...
by Tor
Mon May 27, 2019 10:23 pm
Forum: Japan
Topic: Hohin vs. Shiboridashi for Gyokuro
Replies: 19
Views: 2120

Re: Hohin vs. Shiboridashi for Gyokuro

Same Shudei clay from Gafu. The flat one brews the thickest tea of all my kyusus. Never brew side by side, but the difference was obvious. Tor same clay, same firing? Brewed next to each other? Same approximate volume and thickness of vessel? There are lots of factors to take into account. The flat...
by Tor
Mon May 27, 2019 10:35 am
Forum: Japan
Topic: Hohin vs. Shiboridashi for Gyokuro
Replies: 19
Views: 2120

Re: Hohin vs. Shiboridashi for Gyokuro

Same Shudei clay from Gafu. The flat one brews the thickest tea of all my kyusus.

Never brew side by side, but the difference was obvious.
Bok wrote:
Mon May 27, 2019 3:19 am
Tor same clay, same firing? Brewed next to each other? Same approximate volume and thickness of vessel?

There are lots of factors to take into account.
by Tor
Mon May 27, 2019 2:25 am
Forum: Japan
Topic: Hohin vs. Shiboridashi for Gyokuro
Replies: 19
Views: 2120

Re: Hohin vs. Shiboridashi for Gyokuro

I don’t know the exact science behind this, but I found that the first infusion from my flat kyusu always gave thicker and fuller body than the deeper ones, using same parameters. The second infusion from flat kyusu was noticable weaker though. Shibos are mostly wide and flat so tea leaves have bett...
by Tor
Sun May 26, 2019 9:46 am
Forum: Japan
Topic: Hohin vs. Shiboridashi for Gyokuro
Replies: 19
Views: 2120

Re: Hohin vs. Shiboridashi for Gyokuro

Shibos are mostly wide and flat so tea leaves have better contact with water. With narrow vessel tea leaves will pile on top of each other. Shibo is more convenient if you like to brew tea very concentrated, using only small amount of water. It was also designed to allow you to squeeze the last bit ...
by Tor
Tue Apr 09, 2019 9:16 pm
Forum: Miscellaneous
Topic: Drippy spouts?
Replies: 44
Views: 3481

Re: Drippy spouts?

Teapots by Jozan III, grandfather and grandmaster of Yamada Sou, whom many people here so much love. :mrgreen:


5FA7E483-85B6-4F83-A9C4-C0A6C2B2298A.jpeg
5FA7E483-85B6-4F83-A9C4-C0A6C2B2298A.jpeg (41.09 KiB) Viewed 1252 times
by Tor
Tue Apr 09, 2019 2:13 pm
Forum: Miscellaneous
Topic: Drippy spouts?
Replies: 44
Views: 3481

Re: Drippy spouts?

What I really do dislike in this case is the almost horizontal spout/s, which really is a very basic issue for performance. With more angled spout like in most pots, when you tilt it to the point that the spout point down vertically the base of the pot will cross over the vertical line. In that cas...