Hokujo, Kobiwako & Iga Clay
I haven't had one of the kobiwako pots to play with for some time now, but from what I remember the kobiwako clay seemed to be a more "all around" type of pot for sencha. Meaning that it seemed like whatever tea I choose it came out pretty well. However with the Hokujo, it seems to be more hit or miss sometimes. Sometimes I'll find myself saying "whoa, I didn't know this sencha could taste so good in this pot!" and other times I find that depending on the variety, the clay tends to overpower the flavor of the tea, and I end up with clay flavored tea... so I would say if you have the chance to obtain both, experiment around with what you find to taste best in each pot. Makes it more fun that way anyway 
I recently purchased a kobiwako pot, so it's not as seasoned as my Hokujo clay pot (made by Hokujo's son, Kohokujo) that I've used for sencha for over a year. My first impression is that the kobiwako pot highlights the sweetness while maintaining the aromatic flavors. The Kohokujo pot seems to highlight the more aromatic flavors, or maybe is just more balanced. All of this is subjective of course and there are a lot of other factors at play than just the clay (they have different filters, pour characteristics, the weight is different, etc.). I can't say which I prefer as they both brew sencha quite well. I was honestly surprised that the kobiwako seemed to do something fairly noticeably different to my tea, though. When I moved from a Gyokko shudei to the Kohokujo, the difference was there, but was less noticeable to me.
Same for me, Kobiwako is the most surprising clay I have ever tried(next to antique Duanni) and as you said the difference is very obvious!nasalfrog wrote: ↑Sun Apr 14, 2019 12:11 pmMy first impression is that the kobiwako pot highlights the sweetness while maintaining the aromatic flavors. The Kohokujo pot seems to highlight the more aromatic flavors, or maybe is just more balanced. All of this is subjective of course and there are a lot of other factors at play than just the clay (they have different filters, pour characteristics, the weight is different, etc.). I can't say which I prefer as they both brew sencha quite well. I was honestly surprised that the kobiwako seemed to do something fairly noticeably different to my tea, though.
Before that it used to be Hokujo that had surprised me the most, but Kobiwako pushed it off the throne.
I'm going to experiment some more, but the Kobiwako might dethrone it for me, too. I just attempted a fukamushi in the Kobiwako's direct hole filter and it worked surprisingly well. I had to pour slower, and there is more leaf in my cup, but the result is quite tasty!
You mean Kobiwako, no? Hojo doesn’t sell Hokujo.Shine Magical wrote: ↑Wed May 01, 2019 12:20 pmThe good reviews here convinced me to buy a Hokujo 165ml kyusu from Hojo. It wasn’t very expensive so I figured why not... let’s see what the buzz is about.
Yes. LolBok wrote: ↑Wed May 01, 2019 7:28 pmYou mean Kobiwako, no? Hojo doesn’t sell Hokujo.Shine Magical wrote: ↑Wed May 01, 2019 12:20 pmThe good reviews here convinced me to buy a Hokujo 165ml kyusu from Hojo. It wasn’t very expensive so I figured why not... let’s see what the buzz is about.
Ohhh, you are activating my TAD, I’ve been looking at Chip’s Kobiwako offerings here on TF 
. I have several Hokujo kyusu and love using them all for sencha and roasted oolong.
. I have several Hokujo kyusu and love using them all for sencha and roasted oolong.-
swordofmytriumph
- Posts: 429
- Joined: Sun Dec 16, 2018 5:19 am
- Location: Seattle, USA
LOL. TAD ... for those of you not in the know = Teaware Addiction DisorderVictoria wrote: ↑Thu May 02, 2019 12:10 amOhhh, you are activating my TAD, I’ve been looking at Chip’s Kobiwako offerings here on TF
Last edited by Jo on Fri May 03, 2019 10:37 pm, edited 1 time in total.
@Jo your just bringing up TAD activated mine. Finally, leaping for Chip’s kobiwako clay Junzo kyusu. I better have a moratorium on any more kyusu, or start selling a few myselfJo wrote: ↑Fri May 03, 2019 10:33 amLOL. TAD ... for those of you not in the k NJ owned = Teaware Addiction DisorderVictoria wrote: ↑Thu May 02, 2019 12:10 amOhhh, you are activating my TAD, I’ve been looking at Chip’s Kobiwako offerings here on TF
.I wonder how I will like this pot after I season it. If this type of clay doesn't need to be seasoned we may be in trouble lol. I just taste tested some sencha in a brand new kobiwako pot vs in a gaiwan and the gaiwan brewed it better. The kobiwako took away the buttery mouthfeel the gaiwan gave which dulled the flavor slightly. This isn't a bitter type of sencha though. I find the pot to be rather beautiful, I like it much more than I thought I would.