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Since we are in the middle of the winter and outside everything is covered in snow... Edo period kyusu with "snowfall" glaze

I personally enjoy side handle pots as much as back-handle pots. Side handle pots come in all sizes, from very small (even ~80ml) to very large. They can be used for several different brewing styles, so the style you choose is not really dependent on where the handle is... I only weight the amount o...

tingjunkie wrote: ↑

Wed Jan 23, 2019 1:35 am

No side by side, and the session was many years ago, but I just remember being shocked at how the pot handled a green TGY. It left a whole lot in the upper notes and aromas.

Great!

A really great smooth sweet pea brothy session this morning with Satsuma Sae Midori, and I forgot to use my bottled Iceland Spring water, just used filtered local tap. I’m thinking my local water source must have gone back to a more favorable location. 75% is of the city’s water supply, originates ...

I've had green oolongs made in this very teapot. Can confirm vintage duanni is pretty fantastic and does not have to be very muting. http://theteagallery.blogspot.com/2011/01/brooklyn-royalty.html Pretty pots! I imagine you had side by side comparison with a gaiwan? Interesting :) I have encountere...

steanze, have you used or owned pots by jozan iv or his son, sou? what do you think of the spout of your jozan iii pot(s) from a functional standpoint compared to to those of his son's/grandson's? will the jozan iii dribble either in normal use or by trying to force it? I have not used pots by joza...

Having Sae Midori sencha from Chotaro Horii, the owner of the Okunoyama tea field, the last of the 7 famous fields of Uji surviving since the Muromachi period.

Using a Yamada Jozan III kyusu, yuzamashi and cups.

Yes! For me the simple fact of handling something so old with all its history, imagined and real, is a pleasure in itself! Enjoyment of tea is a sum of factors. Nowadays one might add that using something second hand is also good for the planet by re-using resources :mrgreen: Exactly. I think that ...

steanze cheers for this extensive reply and putting into perspective! Just a few thoughts :) Personally, even in cases when the clay of a ROC pot performs similarly to a modern pot, I usually far prefer the ROC pot. They have a simple and functional aesthetics and they are usually handmade, so they...

@swordofmytriumph the suggestion by @Bok to slightly raise the lid is very helpful when the air hole in the lid is too small. If the air hole is already quite large, it might not increase pour speed as much.

Oh to respond to OP, my zini pots are not lonely, I used them very often for aged sheng

The two bigger pots are 70s(the one on the left and the side handled one), the two smaller ones are late Qing - ROC...
Coarser grain processing: left: ROC or earlier, right: post 2000

That's the thing, the more clays I get and play around with, the more those general rules fail and some pots do different things they are not supposed to. Even more so with antique clays, which are from long extinct ores. So I just keep an open mind and break the rules from time to time. See my rec...

swordofmytriumph Any new pot will first be a bit muting and need some seasoning until it reaches full potential, some faster, some slower. I heard that Mumyoi is performing very similar to Zhuni clay, so should not be muting, more close to porcelain and a good match for HM. Some on this forum have ...

If I had one dollar for every time someone said a clay is similar to zhuni ;) So far I have heard this stated about Mumyoi and Shudei, although it was said that only the older more orangey clay has this properties (around Yamada Jozan III and previously, statement by Hojo). Again, only hearsay and ...