Ode to the Kyusu

[twno1]

Thoughts on using a single hon shudei tokoname kyusu with both Japanese green (gyokuro/sencha) AND Taiwan high mountain oolong? I prefer the shape of Japanese kyusu and the ease of cleaning compared to my (current) Taiwanese teaware... Will the hon shudei tokoname clay absorb much flavor from the high mountain oolong and ruin my Japanese brews or vise versa?

[Bok]

Although Shudei is not very absorbing, personally I’d not mix them. Over time the high mountain might overpower the Japanese teas.

[Baisao]

Although Shudei is not very absorbing, personally I’d not mix them. Over time the high mountain might overpower the Japanese teas.

I second this. The teas are very different with the high mountain oolong being much stronger in floral character. Hon shudei or not, using these teas in the same clay vessel may cause problems down the road.

It should go without saying that you should rinse your shudei with hot water after use rather than seasoning it in the Chinese fashion. I used to believe in not rinsing Yixing after use but now I see I was mistaken. I rinse all clay teapots with hot water after use and reset after a while if necessary.

[Victoria]

Thoughts on using a single hon shudei tokoname kyusu with both Japanese green (gyokuro/sencha) AND Taiwan high mountain oolong? I prefer the shape of Japanese kyusu and the ease of cleaning compared to my (current) Taiwanese teaware... Will the hon shudei tokoname clay absorb much flavor from the high mountain oolong and ruin my Japanese brews or vise versa?

I’m actually okay with steeping greener high mountain oolong in the same shudei kyusu as Japanese greens, if needed. I have many kyusu, but sometimes find the size, the clay, or the form are just what is needed at the moment. I’ve been doing this for several years with shudei kyusu by Jozan III, IV, Hokujo and a Shimizu Ken, all good. Haven’t noticed any crossover issues. I also always use boiling water to clean inside of the kyusu after each use, which basically removes many of the residual fatty acids. I wouldn’t recommend using the same shudei kyusu though with oxidized or roasted high mountain.

[debunix]

I occasionally brew up Alishan or other Taiwanese green oolong (the unroasted versions) in my Petr Novak unglazed kyusu that I use for my daily sencha, and I have not noticed any problems with this combination. But my use is about probably at least 10x more for sencha than for Taiwanese oolongs, so even with the long cold infusion at the end, it's not a problem.

And similarly, I sometimes brew sencha in the Tokoname kyusu I use mostly for those greener oolongs.

[twno1]

Thanks all for the advice. The taiwan high mountain oolong I have is a roasted lishan oolong, so I'll stick to using my Chinese teaware for that

[S_B]

I'm going to throw some more love at hiramaru kyusu. I am sure that many members love taller and beautifully round kyusu, but the awkward little brother hiramaru kyusu certainly has its place. As far as kyusu come, I'd say it is a wonderful construction for brewing Gyokuro and any other teas you'd like more cooling to happen with (even if you start with a burst of heat!)

And next to other kyusu (excluding shibos and hohin) viewing leaf is such a pleasure out of these guys. Below are two brothers: Yamada Yutaro Hiramaru Tokoname Shudei Kyusu.

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your familiar mellow orange oxidation fired tokoname flatty

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reduction fired mogake

[S_B]

permit me just one more post to display optimal leaf observation technology

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[Victoria]

Great share, I also really like using hiramaru kyusu with some Japanese greens. The lower horizontal profile, with a big opening, makes it so easy to add leaves, to watch them expand, and to clean. My only issue is with one, when pouring, tea seeps out of the lid if I’m not extra extra careful. I’ll share images of my hiramaru kyusu this weekend, a motley bunch. Are you watching your leaves open up @S_B

[debunix]

Now I find myself wishing for one of those wonderful flat pots! Such a great view of the leaves.

[twno1]

Although Shudei is not very absorbing, personally I’d not mix them. Over time the high mountain might overpower the Japanese teas.

If this were to happen, would boiling the kyusu be able to "cleanse" it of the roasted high mountain aroma/flavor?

[Bok]

Although Shudei is not very absorbing, personally I’d not mix them. Over time the high mountain might overpower the Japanese teas.

If this were to happen, would boiling the kyusu be able to "cleanse" it of the roasted high mountain aroma/flavor?

Shoud be enough, if not use a little sodium percarb first.

[twno1]

Although Shudei is not very absorbing, personally I’d not mix them. Over time the high mountain might overpower the Japanese teas.

If this were to happen, would boiling the kyusu be able to "cleanse" it of the roasted high mountain aroma/flavor?

Shoud be enough, if not use a little sodium percarb first.

thanks!

[twno1]

Should a shiboridashi have a fast or slow pour speed? I recently got two and they pour extremely slowly compared to side handled kyusu. Is this normal or should I look to change my pouring technique?
Shiboridashi #1:
Capacity of 100ml
Takes about 11 seconds to completely pour without any leaf.
With 2.4g leaf - Takes about 15 seconds to pour

Shiboridashi #2:
Capacity of 150ml
Takes about 14 seconds to completely pour without any leaf.
With 3g leaf - takes more than 20 seconds to pour and about 20ml of tea can't get poured out due to the leaves blocking the spout...

[Bok]

@twno1 I might be wrong, but isn't Japanese tea in general meant to be poured very slowly anyways? Fast pour is useful for Oolong in my experience.