Ode to the Kyusu

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Darbotek
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Wed Apr 15, 2020 9:39 pm

twno1 wrote:
Wed Apr 15, 2020 9:14 pm

I'd prefer ball or sasame filter type.
I bought a beautiful Sakura Mt Fuji Kyusu by Gyokko but after using it for about a week, I've come to realize that it's too big for 1 person (290ml) and kinda annoying to clean.
I ended up ordering an "ultra flat" kyusu by Sekiryu which should arrive sometime today. It's much smaller at 170ml and seems like it will be much easier to clean.
Will I be able to find any "special" Tokoname clays if I'm only looking at kyusu under $100 USD? Most of the kyusu I've seen shopping online do not specify a specific clay type...
That Ryu pot was my first Kyusu. Very nice choice!

I think I am a bit of an oddball though when it comes to size, my ride or die kyusu is roughly 330ml and I'm about to brew 70ml of tea in it. But it is a very comfortable pot so it doesn't feel excessive at all.
twno1
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Location: California & Taiwan

Wed Apr 15, 2020 9:57 pm

Darbotek wrote:
Wed Apr 15, 2020 9:39 pm
That Ryu pot was my first Kyusu. Very nice choice!

I think I am a bit of an oddball though when it comes to size, my ride or die kyusu is roughly 330ml and I'm about to brew 70ml of tea in it. But it is a very comfortable pot so it doesn't feel excessive at all.
Do you still have it? How many milliliters does it store? I've seen some websites say 170ml and some say 150ml but can't find an "official" source...
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Victoria
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Wed Apr 15, 2020 10:08 pm

twno1 wrote:
Wed Apr 15, 2020 9:14 pm
Will I be able to find any "special" Tokoname clays if I'm only looking at kyusu under $100 USD? Most of the kyusu I've seen shopping online do not specify a specific clay type...
There are many artisanal pieces under 150$ with special clays in this vendor list Japanese Teaware Vendor Recommendations.
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Tor
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Thu Apr 16, 2020 3:15 am

@twno1
As far as I know these 3 potters use natural shudei clay : Gafu Ito, Yamada Yutaro, and Fugetsu Murakoshi. As for Fugetsu, he makes 2 types of shudei. The natural (hon shudei) ones are more yellowish in color and feel a bit softer to the touch. Hope this helps.
twno1
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Thu Apr 16, 2020 4:11 am

Victoria wrote:
Wed Apr 15, 2020 10:08 pm
twno1 wrote:
Wed Apr 15, 2020 9:14 pm
Will I be able to find any "special" Tokoname clays if I'm only looking at kyusu under $100 USD? Most of the kyusu I've seen shopping online do not specify a specific clay type...
There are many artisanal pieces under 150$ with special clays in this vendor list Japanese Teaware Vendor Recommendations.
Tor wrote:
Thu Apr 16, 2020 3:15 am
twno1
As far as I know these 3 potters use natural shudei clay : Gafu Ito, Yamada Yutaro, and Fugetsu Murakoshi. As for Fugetsu, he makes 2 types of shudei. The natural (hon shudei) ones are more yellowish in color and feel a bit softer to the touch. Hope this helps.
Do you think any of these would be using hon shudei or are they more likely an artificially mixed clay at this price range?
http://isobe.shop-pro.jp/?pid=133966574
http://isobe.shop-pro.jp/?pid=133967030
http://isobe.shop-pro.jp/?pid=150127481
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Tor
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Location: Bangkok

Thu Apr 16, 2020 4:56 am

twno1 wrote:
Thu Apr 16, 2020 4:11 am

Do you think any of these would be using hon shudei or are they more likely an artificially mixed clay at this price range?
http://isobe.shop-pro.jp/?pid=133966574
http://isobe.shop-pro.jp/?pid=133967030
http://isobe.shop-pro.jp/?pid=150127481
I have no idea, but I *guess* they are not hon shudei.
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Elise
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Thu Apr 16, 2020 5:14 am

The two red ones in the above posted links are labelled as "shudei" (朱泥).
twno1
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Location: California & Taiwan

Thu Apr 16, 2020 8:06 am

Tor wrote:
Thu Apr 16, 2020 4:56 am
twno1 wrote:
Thu Apr 16, 2020 4:11 am

Do you think any of these would be using hon shudei or are they more likely an artificially mixed clay at this price range?
http://isobe.shop-pro.jp/?pid=133966574
http://isobe.shop-pro.jp/?pid=133967030
http://isobe.shop-pro.jp/?pid=150127481
I have no idea, but I *guess* they are not hon shudei.
What are some other properties of hon shudei other than being slightly yellower and soft to the touch?
Elise wrote:
Thu Apr 16, 2020 5:14 am
The two red ones in the above posted links are labelled as "shudei" (朱泥).
Well 朱泥 literally means red mud so I suspect a lot of sellers are simply labeling their kyusu as 朱泥 because it's red.
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Tor
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Thu Apr 16, 2020 10:39 am

twno1 wrote:
Thu Apr 16, 2020 8:06 am

What are some other properties of hon shudei other than being slightly yellower and soft to the touch?
Just to clarify, this color difference I mentioned only applies to Fugetsu’s clay. His 2 clays have different effect on tea brewed. I feel that the hon shudei makes sencha with more delicate, finer texture, a bit more fruity, and tastes a little more ‘blend in’.
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Darbotek
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Thu Apr 16, 2020 4:07 pm

twno1 wrote:
Wed Apr 15, 2020 9:57 pm
Darbotek wrote:
Wed Apr 15, 2020 9:39 pm
That Ryu pot was my first Kyusu. Very nice choice!

I think I am a bit of an oddball though when it comes to size, my ride or die kyusu is roughly 330ml and I'm about to brew 70ml of tea in it. But it is a very comfortable pot so it doesn't feel excessive at all.
Do you still have it? How many milliliters does it store? I've seen some websites say 170ml and some say 150ml but can't find an "official" source...
I do not, I sold it. I want to say mine was 170ml?
twno1
Posts: 52
Joined: Wed Apr 15, 2020 2:48 am
Location: California & Taiwan

Tue Apr 21, 2020 11:40 am

Does anyone have any tips for cleaning leaves/leaf sediment from under a ball type filter in a flat kyusu?
Image

The space between the bottom of the filter and the bottom kyusu is very small, and a single leaf or a bit of leaf sediment gets stuck. Simply swishing water around the kyusu doesn't dislodge it and a wooden toothpick is too thick to fit in the area.
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Balthazar
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Tue Apr 21, 2020 1:48 pm

Have you tried splitting the toothpick? (Not easy, but manageable with a sharp and preferably heavy knife, such as a caidao.)
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Victoria
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Tue Apr 21, 2020 2:08 pm

twno1 wrote:
Tue Apr 21, 2020 11:40 am
Does anyone have any tips for cleaning leaves/leaf sediment from under a ball type filter in a flat kyusu?

The space between the bottom of the filter and the bottom kyusu is very small, and a single leaf or a bit of leaf sediment gets stuck. Simply swishing water around the kyusu doesn't dislodge it and a wooden toothpick is too thick to fit in the area.
That ball filer is located so close to the bottom of your very flat kyusu I think anyone would have a hard time cleaning it. I use very thin nylon cleaning brushes posted here. Also, those plastic toothpicks with small bristles at one end and a flatter profile at the other end are useful too, The Doctor's BrushPicks Interdental Toothpicks. Aside from cleaning when wet, after the kyusu has dried it is easier to dislodge dried leaf particles. Sometimes I’ll also blow air into the end of the spout to dislodge stuck particles.
twno1
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Location: California & Taiwan

Wed Apr 22, 2020 10:21 am

Balthazar wrote:
Tue Apr 21, 2020 1:48 pm
Have you tried splitting the toothpick? (Not easy, but manageable with a sharp and preferably heavy knife, such as a caidao.)
No, but I will try that, thanks. However, I feel like having to "pick clean" my kyusu every time I make tea will get fairly annoying...
Victoria wrote:
Tue Apr 21, 2020 2:08 pm
That ball filer is located so close to the bottom of your very flat kyusu I think anyone would have a hard time cleaning it. I use very thin nylon cleaning brushes posted here. Also, those plastic toothpicks with small bristles at one end and a flatter profile at the other end are useful too, The Doctor's BrushPicks Interdental Toothpicks. Aside from cleaning when wet, after the kyusu has dried it is easier to dislodge dried leaf particles. Sometimes I’ll also blow air into the end of the spout to dislodge stuck particles.
I'll take a look at using brushpicks/nylon cleaning brushes, thanks.
I tried soaking the kyusu is hot water after brewing before swishing the water around and it seems to do better than just swishing water around. If I use the kyusu every day, will dried leaves stuck in the ball filter pose any sort of damage/risk?
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Victoria
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Wed Apr 22, 2020 12:24 pm

twno1 wrote:
Wed Apr 22, 2020 10:21 am
I'll take a look at using brushpicks/nylon cleaning brushes, thanks.
I tried soaking the kyusu is hot water after brewing before swishing the water around and it seems to do better than just swishing water around. If I use the kyusu every day, will dried leaves stuck in the ball filter pose any sort of damage/risk?
I forgot to mention also try using a toothbrush to dislodge leaf particles. I can’t see any risk if a few particles remain into your next session as long as it’s the same tea. Although, if you are in Taiwan, it has higher humidity than California, so be careful not to leave too many bits in there. After I remove leaves from a kyusu, I soak it in off boiling water for several minutes to dislodge waxy compounds (fatty acids, lipids) and remaining particles. After that I’ll let it dry completely before putting lid back on, or use it directly for another session.
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