Different results from different brewing vessels?
Posted 23 October 2011 - 09:58 AM
Posted 23 October 2011 - 07:48 PM
It's a huge topic, and I've had just a few experiences where I am pretty sure I noted a difference between a tea brewed in two different vessels. It's definitely happened a few times.
Posted 23 October 2011 - 08:50 PM
Posted 23 October 2011 - 09:00 PM
Posted 23 October 2011 - 09:08 PM
Posted 23 October 2011 - 09:32 PM
Posted 24 October 2011 - 07:59 AM
Posted 24 October 2011 - 08:41 AM
The Japanese have developed over hundreds of years tea pots that work particularly well for sencha and gyokuro, and other green teas. If you want to explore for yourself, a glazed kyusu is a good way to start, since you can always continue to use it for your bancha and hojicha, as well as genmaicha if you eventually try an unglazed pot. If you do, you'll likely notice a difference in brewing with Japanese pots made with different clays. And you can use those differences to tweak a tea to your liking.
That said, previously I also drank quality senchas for several years brewed in a cup with strainer insert, as you do. And I enjoyed it. It's just that I prefer Japanese tea pots of various materials and shapes now for various teas. But I would not recommend that to a casual tea drinker. Up to you how tea geeky you want to get.
Posted 24 October 2011 - 10:29 AM
My problem with mugs with strainer inserts for regular brewing is that the common glass filter inserts with very thin grooves for the straining limit water movement, get easily clogged with bits of leaf that are hard to remove, and are so slow to drain under the best of circumstances that it is VERY hard to brew short infusions of teas that require extra care to avoid bitterness.
Despite my now not-so-small collection of teapots and gaiwans, though I've gotten to the point where I can detect some differences between different brewing vessels for certain teas, I still do a lot of my brewing in a plastic kamjove thingie, and it makes tea that is quite fine.
Edited by Wholemeal Crank, 24 October 2011 - 10:29 AM.
Posted 24 October 2011 - 11:33 AM
Posted 24 October 2011 - 12:12 PM
Posted 24 October 2011 - 04:50 PM
Are you doing multiple infusions of any teas?
Posted 24 October 2011 - 05:01 PM
I also already have the teaware bug, but I'm at a stage where I have to justify a new addition....
Edited by Hassouni, 24 October 2011 - 05:02 PM.
Posted 24 October 2011 - 05:39 PM
The type of material may also have some effect. For example, high-fired stoneware and porcelain are said to be more neutral, and to bring out more of a tea's bright notes, whereas stoneware, especially lower-fired and more porous stoneware, can sometimes take off a tea's rough edges. But these kinds of differences are pretty subtle.
Posted 24 October 2011 - 08:07 PM
Justifications are numerous...which one, or how many, would you like?
As many as you can give me
Posted 24 October 2011 - 10:51 PM
Beautiful teaware makes you happy to gaze upon, even at moments when you're not making tea.
Every pot you buy from a master creator of teawares, or a dealer in fine tea antiques, helps keep them in business so the rest of us can also enjoy their wares.
And that's even without considering how nice it is to make tea with a pot or shiboridashi or kyusu or gaiwan that just fits a particular tea very nicely.
Posted 10 November 2011 - 10:45 PM
What are the differences in performance between the various filters? I'd really like one with sasame, the traditional clay filter, but those seem to come on the more expensive models. Otherwise, there are mesh screens that go around the entire teapot, mesh screens that just block the spout (these look cheap and crummy), and mesh screens that act as a sort of net and suspend the leaves so that they drain between infusions. Is there any practical difference between these various filters/screens?
Posted 11 November 2011 - 09:32 AM
The clay filters work well with all but fukamushi (deep steamed) because the leaves are more fragmented and more will pass through. Although I use pots with clay filters for fukamushi and have no real problem if I pour very slowly. If you don't like even a few fragments, just use a hand-held screen between the pot and the cup.
The 360 degree metal filters work well - no problem with leaves clogging at the spout. The metal filter that raises the leaves above the bottom should work well, but I have no experience with them. The small filter at the spout works okay, but more potential for leaf clogging; many good teapots use them. A plus is that many metal filters are replaceable; once you break a clay one, it's done. The one potential down-side to metal filters (other than aesthetics) is that some people (including me) think they can detect a metallic note in the tea when brewing in them.
Hope that helps.
Posted 11 November 2011 - 10:44 AM
Yeah, I'm concerned about a metallic taste. Then again, I use metal strainers now, so who knows.
Posted 12 November 2011 - 12:19 PM
Regarding the metallic taste, I can't be sure it is from the metal filter; could be a mineral sharpness from the clay. The thing I am sure of is that different clays produce different end results. My Banko pots tend to smooth a tea, and my tokoname tend to sharpen it. So I can choose to produce a tea liquor that meets my tastes by brewing it in one or the other. In general, I prefer the effect of Banko.