Re: Japanese Clays and Techniques
Posted: Wed Mar 03, 2021 4:03 am
@faj Yes, that seems to be one of his Kyusus - the style is typical. And also yes: Akira's photos are too red; they are actually more orange.
Do you taste a difference to other pots? BTW: I found now the pics with "correct" orange Hon Shudei Kyusus and just for the color a section.
@Baisao In case you missed it, I wrote: in my opinion. This is not a universal final truth. Just my opinion. One of the reasons for this is the addition of iron powder and the resulting coating that is often produced during the firing process: the Kyusus are given a kind of coating, similar to a glaze. That's why I just gave away my reduction fired Kyusu from Tokoname. Unfortunately, the clay cannot influence anything positively (or negatively). More information on this from Akira Hojo: https://hojotea.com.my/posts-16/ --> please go down to the subtitle: Iron oxide is added to achieve the red color
@Bok You are certainly right that the teapot does not have a huge impact. The choice of a good tea is more important and good water, rather low in lime (as I prefer), is just as important. In addition, of course the type of preparation is also important, but then a good kyusu comes into play and then optimizes it further - I would roughly estimate that there is an additional 10-15% improvement, depending on the clay used and the firing method; but that's something. Try it yourself: fill boiling water into a glass pot, a porcelain Kyusu, a glazed one, a tea pot made of mixed and artificially enriched clay and then a high-quality Kyusu made of natural clay (oxidation fired and/or reduction fired and/or carbon reduction fired - ideally made of the same clay). Let it stand for an hour and taste the water of each one in a glass cup (should be the most neutral material). It should taste different from each pot. It has always been the case with blind tastings, a friend used to make before COVID: about 60-70% (depending how many tea drinkers are invited - no just joking) tasted the difference, the rest smiled mildly, very mildly
Do you taste a difference to other pots? BTW: I found now the pics with "correct" orange Hon Shudei Kyusus and just for the color a section.
@Baisao In case you missed it, I wrote: in my opinion. This is not a universal final truth. Just my opinion. One of the reasons for this is the addition of iron powder and the resulting coating that is often produced during the firing process: the Kyusus are given a kind of coating, similar to a glaze. That's why I just gave away my reduction fired Kyusu from Tokoname. Unfortunately, the clay cannot influence anything positively (or negatively). More information on this from Akira Hojo: https://hojotea.com.my/posts-16/ --> please go down to the subtitle: Iron oxide is added to achieve the red color
@Bok You are certainly right that the teapot does not have a huge impact. The choice of a good tea is more important and good water, rather low in lime (as I prefer), is just as important. In addition, of course the type of preparation is also important, but then a good kyusu comes into play and then optimizes it further - I would roughly estimate that there is an additional 10-15% improvement, depending on the clay used and the firing method; but that's something. Try it yourself: fill boiling water into a glass pot, a porcelain Kyusu, a glazed one, a tea pot made of mixed and artificially enriched clay and then a high-quality Kyusu made of natural clay (oxidation fired and/or reduction fired and/or carbon reduction fired - ideally made of the same clay). Let it stand for an hour and taste the water of each one in a glass cup (should be the most neutral material). It should taste different from each pot. It has always been the case with blind tastings, a friend used to make before COVID: about 60-70% (depending how many tea drinkers are invited - no just joking) tasted the difference, the rest smiled mildly, very mildly