Looking for Yuzamashi info
I own a couple of yuzamashi but use them as pitchers, not for cooling water. The built in thermometer on my kettle eliminates the need. With Japanese greens being so temperamental, I would rather use precise temperature than trying to wing it.
I have a couple of yuzamashi. Actually one of them is just the bottom part of a Hokujo shiboridashi, but it works well to cool water when I need it for that task with my Kohokujo pot.
I do not have a temperature control kettle, so for the last 3 years or so I was measuring the temperature of my water for each infusion of Japanese tea in 100ml glass beakers. I thought this year I would ease up a bit on precision and stop using a thermometer. I decided to get matching clay yuzamashi following Akira Hojo's advice of using the same clay. Glass vessels work fine for this task, but I prefer the aesthetics of matching clay. So far the results have been similar to when I was measuring temperature, and I enjoy the more relaxed sessions. I also have a much better appreciation for easier to brew teas. I still measure my leaves with a scale, however, and probably always will.
- Kyusu and yuzamashi by Yamada Yutaro
- IMG_0707.JPG (470.82 KiB) Viewed 2119 times
- Kyusu by Kohokujo & shiboridashi by Hokujo
- IMG_0706.JPG (482.65 KiB) Viewed 2119 times
I do not have a temperature control kettle, so for the last 3 years or so I was measuring the temperature of my water for each infusion of Japanese tea in 100ml glass beakers. I thought this year I would ease up a bit on precision and stop using a thermometer. I decided to get matching clay yuzamashi following Akira Hojo's advice of using the same clay. Glass vessels work fine for this task, but I prefer the aesthetics of matching clay. So far the results have been similar to when I was measuring temperature, and I enjoy the more relaxed sessions. I also have a much better appreciation for easier to brew teas. I still measure my leaves with a scale, however, and probably always will.