Started getting to actually test some teas out and I am very pleased so far. I tried two lighter liu bao out yesterday- one a pretty cheap but decent Three Cranes and the other a more woody CNNP. Both came out really well- the Three Cranes was a lot more interesting, sweeter, fuller, more aromatic. Its from a cheaper brick so I usually have it as a morning tea or when I just need something unfussy, but the nosaka clay highlighted things that maybe were muted or needed accenting that are there and made me appreciate it a bit more, or at least certainly make it more interesting and enjoyable. While clay won't fix a bad flawed tea, in this case it can certainly make a less than special one better. The CNNP also came out a lot better than it does in my nixing or zini- sometimes I have to overleaf or overbrew it to get more of the nice woody incense character out of it, but it was really amplified here and also seemed to brew up in a richer shade of dark red and gave an extra one or two infusions that were still enjoyable drinkable rather than squeezing out a spent tea. Also on both in addition to more aroma there was lowered astringency/more sweetness and much longer aftertaste. So it seems like what I intended it for it should be a great fit.
I tried a younger and heavier fermented one out this morning and its clearly not the specialty here. Its a bit more on the herbal side but its a very dark and thick tea. Its good for its age but it doesn't have much more going for it other than brewing up strong and viscous. But, the nosaka did seem to reduce the body of the tea compared to in nixing. Since its a really simple tea without much else going on the pot really didn't do it any favors and made it even a little less enjoyable. I'll be curious to give the nosaka a go with an older and more refined similar tea to see how it does, but maybe its just not the right kind of tea for this clay and thats fine. Also kind of curious to see what it would do to something with more humid storage. More experimentation to come with maybe even with a bit of light shu and liu an. While I never drank black or white teas in clay previously I could see this working there too and why its great for oolong.
Red Clay from the Gold Mines of Sado Island.
Is the aged raw puerh regardless of storage? I am planning to use it for puerh in HK and Kunming storage.OCTO wrote: ↑Fri Sep 14, 2018 10:27 pmUpdate on Tea Pairing with Mumyoi by Tozo from Sado Island..
I’ve since tried the pot with a host of teas young and aged. The best pairing is still pointed towards fresh greens like LongJing and raw Puerh, both raw and aged. Also had an interesting round with a 20+ yearold ripe puerh. The clay elevates the aroma, fragrance and aftertaste of tea in general.
More to come....
Cheers!
Yes, extensively. Oxidation fired shudei from Tokoname has a bright, almost prickly texture to the tea it produces. Mumyoi gives an apparent increase in body and softens the tea similar to reduction fired shudei (real kokudei, not the dyed stuff that is faked). Neither shudei not mumyoi is the only answer. You are likely to want one or the other depending on mood.
Tetsubin or bofura? I prefer bofura. I have found tetsubin to contribute a kind of "hardness" that I dislike compared to a good clay kettle but there will be more variability in clay kettles. A tetsubin will undermine the softeness of the mumyoi.
So the only real answer is to have bothBaisao wrote: ↑Mon Jun 16, 2025 3:10 pmYes, extensively. Oxidation fired shudei from Tokoname has a bright, almost prickly texture to the tea it produces. Mumyoi gives an apparent increase in body and softens the tea similar to reduction fired shudei (real kokudei, not the dyed stuff that is faked). Neither shudei not mumyoi is the only answer. You are likely to want one or the other depending on mood.
Tetsubin or bofura? I prefer bofura. I have found tetsubin to contribute a kind of "hardness" that I dislike compared to a good clay kettle but there will be more variability in clay kettles. A tetsubin will undermine the softeness of the mumyoi.
Joking aside, thank you for the breakdown of differences between the two as well as information on bofura. Regarding bofura, I have not encountered as in depth information regarding clays for bofura as is found in kyusu selection, and have seen far fewer for sale. Is there a reason for this aside from the assumption that most are likely boiling water in modern style metallic kettles?I think it is the latter. No one who knows cares. In my experience the eggshell white clay bofura are to be avoided. While they take heat well they often have an unpleasant smokiness to them. I have a brown clay bofura that is internally glazed and neutral. There are also famous Japanese kettle artists. I suggest doing some research and looking at those. Small bofura can be a PITA to use because they need to be refilled frequently, requiring a second larger kettle to the side that you use to top off the small bofura. I think it is more efficient to have a 1 liter kettle and be done with it.Jlee1096 wrote: ↑Mon Jun 16, 2025 3:25 pmSo the only real answer is to have bothBaisao wrote: ↑Mon Jun 16, 2025 3:10 pmYes, extensively. Oxidation fired shudei from Tokoname has a bright, almost prickly texture to the tea it produces. Mumyoi gives an apparent increase in body and softens the tea similar to reduction fired shudei (real kokudei, not the dyed stuff that is faked). Neither shudei not mumyoi is the only answer. You are likely to want one or the other depending on mood.
Tetsubin or bofura? I prefer bofura. I have found tetsubin to contribute a kind of "hardness" that I dislike compared to a good clay kettle but there will be more variability in clay kettles. A tetsubin will undermine the softeness of the mumyoi.
Yes, the answer is to have both and to have them made by well known potters like this one: viewtopic.php?f=28&t=2840
Good to know on the white bofura, as well as volume considerations. I tend to go for 3 infusions on average so can appreciate that it would be a pain to run short on water already at temp. Any famous kettle artists you'd suggest checking out before I jump down the internet rabbit hole?Baisao wrote: ↑Mon Jun 16, 2025 3:33 pmI think it is the latter. No one who knows cares. In my experience the eggshell white clay bofura are to be avoided. While they take heat well they often have an unpleasant smokiness to them. I have a brown clay bofura that is internally glazed and neutral. There are also famous Japanese kettle artists. I suggest doing some research and looking at those. Small bofura can be a PITA to use because they need to be refilled frequently, requiring a second larger kettle to the side that you use to top off the small bofura. I think it is more efficient to have a 1 liter kettle and be done with it.Jlee1096 wrote: ↑Mon Jun 16, 2025 3:25 pmSo the only real answer is to have bothBaisao wrote: ↑Mon Jun 16, 2025 3:10 pm
Yes, extensively. Oxidation fired shudei from Tokoname has a bright, almost prickly texture to the tea it produces. Mumyoi gives an apparent increase in body and softens the tea similar to reduction fired shudei (real kokudei, not the dyed stuff that is faked). Neither shudei not mumyoi is the only answer. You are likely to want one or the other depending on mood.
Tetsubin or bofura? I prefer bofura. I have found tetsubin to contribute a kind of "hardness" that I dislike compared to a good clay kettle but there will be more variability in clay kettles. A tetsubin will undermine the softeness of the mumyoi.
Yes, the answer is to have both and to have them made by well known potters like this one: viewtopic.php?f=28&t=2840