Ode to the Kyusu
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Shigaraki clay kyusu by different masters over the last 2 days with striking differences in results. See more in the topic "12 days of kyusu" for the low down.
Yesterday, Tachi Masaki from Hojo.
Today, Aoyu kyusu by Yamada Sou.
Yesterday, Tachi Masaki from Hojo.
Today, Aoyu kyusu by Yamada Sou.
Amazing that Tachi Masaki’s rough textured kyusu, and Yamada Sou’s white glazed beautiful blue Aoyu kyusu are both Shigaraki sourced clays. Must be from different strata within the lake bed. Gorgeous pots.
Could it be the firing and glazing? I imagine that the Yamada has a much denser structure and lost quite a bit, if not all of its previous porosity.
Only by looking at it, it seems much smoother and sealed than the rough surface of the other.
Only by looking at it, it seems much smoother and sealed than the rough surface of the other.
wow, is that from the latest hojo batch, @Elise?
it looks different than any other shiggy i've seen. neat.
it looks different than any other shiggy i've seen. neat.
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THEY’RE HERE!!!!!
Just discovered there was a photo limit.
Both pots are by Watanabe Tozo from Hojo.
This one is a 200ml Akitsu Mumyoi pot.
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
![Very Happy :D](./images/smilies/icon_e_biggrin.gif)
Just discovered there was a photo limit.
![Laughing :lol:](./images/smilies/icon_lol.gif)
Both pots are by Watanabe Tozo from Hojo.
This one is a 200ml Akitsu Mumyoi pot.
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This is the other one, a 150ml Nosaka pot.
I was so excited when the doorbell rang I fell halfway down the stairs* in my haste to get to the door before the mail carrier left (had to sign for it).
*no tea drinkers were harmed in the making of this post, I’m fine lol
I was so excited when the doorbell rang I fell halfway down the stairs* in my haste to get to the door before the mail carrier left (had to sign for it).
*no tea drinkers were harmed in the making of this post, I’m fine lol
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The rough Nosaka pot by Watanabe Tozo looks awesome, love the texture. The lid knob is huge, to hold lid in place while pouring i guess you’ll need to apply pressure to the side of the knob. Will be interesting to hear if you find them very different in how they steep.
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Yeah, the Nosaka pot is gorgeous. I wasnt even sure what I was going to season it to when I bought it, just knew I had to have it, it’s such a work of art. I’m very excited. I’m going to try them both out with my high mountain oolong and see which one I like best for it. I already tried the mumyoi one, I couldn’t wait before boiling the pot (I’m supposed to do that, right?) lol patience is not my strong suit.
Ahem. Anyway...It. Was. Amazing. It really rounded out the tea, made the body thicker and more viscous, and brought the round, fruity quality of the Li Shan to the front (smacked me in the face with it actually). Also, it made the tea REALLY sweet. Like, over the top, “I could have sworn there was sugar in this if I didn’t know better” kind of sweet. Even my brother, who is a complete tea noob thought it tasted like I’d put sugar in it. He also said “woah” which is funny because in the past he has not been impressed with my Li Shan.
On the other hand, it did eat the higher registry floral and citrus notes as well as some of that “misty” quality that Li Shan has. Once the pot is properly seasoned after a while, will it stop “eating” those qualities? Lol I’m not experienced enough with clay pots to know.
Edit: it also increased the aftertaste as well as the body, I drank it half an hour ago and I can still taste the tea on my tongue and throat.
Ahem. Anyway...It. Was. Amazing. It really rounded out the tea, made the body thicker and more viscous, and brought the round, fruity quality of the Li Shan to the front (smacked me in the face with it actually). Also, it made the tea REALLY sweet. Like, over the top, “I could have sworn there was sugar in this if I didn’t know better” kind of sweet. Even my brother, who is a complete tea noob thought it tasted like I’d put sugar in it. He also said “woah” which is funny because in the past he has not been impressed with my Li Shan.
![Laughing :lol:](./images/smilies/icon_lol.gif)
On the other hand, it did eat the higher registry floral and citrus notes as well as some of that “misty” quality that Li Shan has. Once the pot is properly seasoned after a while, will it stop “eating” those qualities? Lol I’m not experienced enough with clay pots to know.
Edit: it also increased the aftertaste as well as the body, I drank it half an hour ago and I can still taste the tea on my tongue and throat.
Last edited by swordofmytriumph on Mon Jan 14, 2019 5:40 pm, edited 2 times in total.