Ode to the Kyusu

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Victoria
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Mon Jan 14, 2019 5:38 pm

I don’t think you need to simmer new pots like these (don’t boil could damage the pot). Just hot water to remove and residual clay and dust, and maybe soak it for a few hours to pre-hydrate so it doesn’t suck up all your tea on first use.

I would use it initially with medium grade LiShan to prep it, then use higher quality to see if it still takes away higher notes.
swordofmytriumph
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Mon Jan 14, 2019 5:42 pm

Well, that’s good to know, thanks!

Do you happen to know about whether it will continue to eat the higher flavors? I hear clay pots tend to stop doing that after a while?
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Victoria
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Mon Jan 14, 2019 5:44 pm

swordofmytriumph wrote:
Mon Jan 14, 2019 5:42 pm
Well, that’s good to know, thanks!

Do you happen to know about whether it will continue to eat the higher flavors? I hear clay pots tend to stop doing that after a while?
Was still typing as you posted this, see above. Each pot is different though, you’ll just have to see. After a few days using it with LiShan, you can do a side by side with a porcelain pot and this one to compare.
swordofmytriumph
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Mon Jan 14, 2019 5:47 pm

Victoria wrote:
Mon Jan 14, 2019 5:44 pm
swordofmytriumph wrote:
Mon Jan 14, 2019 5:42 pm
Well, that’s good to know, thanks!

Do you happen to know about whether it will continue to eat the higher flavors? I hear clay pots tend to stop doing that after a while?
Was still typing as you posted this, see above. Each pot is different though, you’ll just have to see. After a few days using it with LiShan, you can do a side by side with a porcelain pot and this one to compare.
Lol ok thanks.

I’ll post tasting notes from Mumyoi vs. Nosaka in a day or two.
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Bok
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Mon Jan 14, 2019 9:30 pm

@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 been hoarding them... ahem, you know who you are :mrgreen:
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steanze
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Mon Jan 14, 2019 10:26 pm

swordofmytriumph wrote:
Mon Jan 14, 2019 5:42 pm
Well, that’s good to know, thanks!

Do you happen to know about whether it will continue to eat the higher flavors? I hear clay pots tend to stop doing that after a while?
If it takes away the higher flavors, it will continue to do so for a long time...
If I had one dollar for every time someone said a clay is similar to zhuni ;)
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Bok
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Mon Jan 14, 2019 11:09 pm

steanze wrote:
Mon Jan 14, 2019 10:26 pm
If it takes away the higher flavors, it will continue to do so for a long time...
If I had one dollar for every time someone said a clay is similar to zhuni ;)
Haha!
swordofmytriumph
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Tue Jan 15, 2019 1:01 am

Thanks, @Bok and @steanze .
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Bok
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Tue Jan 15, 2019 1:26 am

steanze wrote:
Mon Jan 14, 2019 10:26 pm
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 not verified by myself! Maybe owners of these clays can lighten the dark?

Shudei has also been praised in the past by Kyarazen for its affinity with high mountain oolong.
Teachronicles
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Tue Jan 15, 2019 1:36 am

@Victoria, or anyone else, do you have any aktisu mumyoi carbonized reduction pots? The black ones. I'm wondering how they compare to the oxidation, red, pots. I'm wondering which one would be better for young sheng.
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Victoria
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Tue Jan 15, 2019 1:59 am

Teachronicles, sorry don’t have any reduction Mumyoi pots, just two oxidation fired Nosaka clay kyusu by Shimizu Ken. I use those two mostly for LiShan.

Regarding Yamada III shudei, mine works very well with FuShouShan, it’s a big pot allowing the large thick leaves to fully unfurl. I also use that pot for sencha. With Emu shudei I only use it for sencha.
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Bok
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Tue Jan 15, 2019 2:12 am

Victoria wrote:
Tue Jan 15, 2019 1:59 am
With Emu shudei I only use it for sencha.
Based on affinity to the tea, or other reasons?
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Victoria
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Tue Jan 15, 2019 2:58 am

Bok wrote:
Tue Jan 15, 2019 2:12 am
Victoria wrote:
Tue Jan 15, 2019 1:59 am
With Emu shudei I only use it for sencha.
Based on affinity to the tea, or other reasons?
Well, I was just looking at photos to post, since this is Ode to Kyusu thread, and came across some images of my using Emu shudei kyusu with LiShan and other greener oolong. I forgot I tried these with Emu. I probably dedicated this kyusu to sencha because it is slightly thinner bodied, and very slightly porous too, not ideal for LiShan, but perfect for sencha. Shimizu Ken Nosaka clay on the other hand, is somewhat thicker bodied and less porous, so ideal for LiShan and greener oolong in my experience.

Shimizu Ken, Sado Island Nosaka clay kyusu with Living Tea’s wild grown Mi Xiang green tea.
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Emu shudei kyusu with sencha and Taisuke Shiraiwa cup and yuzamashi.
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Bok
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Tue Jan 15, 2019 3:09 am

Cheers for clearing that up. I like the Emu Shudei, lovely texture and pot shape.
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Victoria
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Tue Jan 15, 2019 3:17 am

Bok wrote:
Tue Jan 15, 2019 3:09 am
Cheers for clearing that up. I like the Emu Shudei, lovely texture and pot shape.
Yes agree, it is my favorite pot, perfect in every way.

I wanted to add that my Yamada Jozan III shudei is a slightly denser shudei clay and so works well with LiShan/FuShouShan and sencha equally.
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