The Gongfu tea nerd in me is saying to pour it out into a little glass pitcher/fairness vessel, so everybody can get the same concentrated brew equally.
Very interesting. I just got back from Japan and found a great teastore that sold tea from specific farms around japan. I got a kyusu teapot but didn't realize there were styles with different purposes. Mine is black and with a clay filter. It also has a lovely design from placing seaweed on the surface of the clay during the heating process to give an almost cracked effect that is a bit iridescent. Im still learning the right way to use it but it's been fun trying out my new teas with such nice teaware. I also have some nice little tea cups as well. They don't match as i bought each item at a different shop but each one holds a nice memory.
I'm so glad you were able to find a great teapot! It really does make a difference when it comes to producing a better flavor in the tea. If you want to get some more great teas to try, we have our Black Friday sales going on for the next few hours and you can save up to 69% off on tea and teaware: nioteas.com
How do you recommend I clean out my kyusu after each use? I know that using soap on unglazed kyusu can damage the flavor of your tea. Thank you for the great video!
Hi, a question. You've told us that smaller kyusu teapots are the best to premium tea such as gyokuro to concentrate the flavor of the tea, but also said in other videos that we need a bigger kyusu for the tea leaves to expand in size and release their flavor into the cup. So... What are we suppose to do now? Smaller teapots to concentrate the flavor or bigger ones to expand the leaves and release their flavor to maximum? Please, I'd love to see a reply. Thank you!
If you want a kyusu teapot for teas like sencha, bancha, genmaicha... you want to buy a kyusu that are 150ml to 250 ml max. Bigger than that and the quantity is just too much. These kyusu teapots are good for teas like sencha, bancha, hojicha, genmaicha and other everyday teas. When brewing with kyusu I personally prefer to put 7.5 gr of tea per 200 ml of water. Also kyusu teapots come in different shapes, and each shape can be better for different tea. If you drink a lot of gyokuro and shincha you want shiboridashi, hohin teapots or hira kyusu (flat kyusu teapot), they usually are 60 to 140ish ml. These special teapots have specific shapes that accentuate the umami taste that is in gyokuro and shincha. Also when preparing gyokuro I use 7.5 grams per 100 ml of water but every tea is different so you need to experience with different teapots, temperatures and the amount of tea.
Sometimes, in the morning, I might forget to rince out my kyusu before I leave for the day. The wet leaves will stay in the pot all day. Could this end up softening the clay and lead to a break?
this is how premium Japanese tea is prepared, using a larger amount of leaves and a smaller amount of water. You should try it sometime the taste is incredible!
The Gongfu tea nerd in me is saying to pour it out into a little glass pitcher/fairness vessel, so everybody can get the same concentrated brew equally.
yes you are right, this is another way to do it but for some reason in Japan the alternate pouring method is used instead of the fairness cup
Very interesting. I just got back from Japan and found a great teastore that sold tea from specific farms around japan. I got a kyusu teapot but didn't realize there were styles with different purposes. Mine is black and with a clay filter. It also has a lovely design from placing seaweed on the surface of the clay during the heating process to give an almost cracked effect that is a bit iridescent. Im still learning the right way to use it but it's been fun trying out my new teas with such nice teaware. I also have some nice little tea cups as well. They don't match as i bought each item at a different shop but each one holds a nice memory.
I'm so glad you were able to find a great teapot! It really does make a difference when it comes to producing a better flavor in the tea. If you want to get some more great teas to try, we have our Black Friday sales going on for the next few hours and you can save up to 69% off on tea and teaware: nioteas.com
How do you recommend I clean out my kyusu after each use? I know that using soap on unglazed kyusu can damage the flavor of your tea. Thank you for the great video!
Just use hot water ,it'll clean it out.
I just rinse mine out. Never needed to do more than that, except sometimes cleaning the ceramic mesh out.
Hi, a question. You've told us that smaller kyusu teapots are the best to premium tea such as gyokuro to concentrate the flavor of the tea, but also said in other videos that we need a bigger kyusu for the tea leaves to expand in size and release their flavor into the cup. So... What are we suppose to do now? Smaller teapots to concentrate the flavor or bigger ones to expand the leaves and release their flavor to maximum? Please, I'd love to see a reply. Thank you!
If you want a kyusu teapot for teas like sencha, bancha, genmaicha... you want to buy a kyusu that are 150ml to 250 ml max. Bigger than that and the quantity is just too much. These kyusu teapots are good for teas like sencha, bancha, hojicha, genmaicha and other everyday teas. When brewing with kyusu I personally prefer to put 7.5 gr of tea per 200 ml of water. Also kyusu teapots come in different shapes, and each shape can be better for different tea. If you drink a lot of gyokuro and shincha you want shiboridashi, hohin teapots or hira kyusu (flat kyusu teapot), they usually are 60 to 140ish ml. These special teapots have specific shapes that accentuate the umami taste that is in gyokuro and shincha. Also when preparing gyokuro I use 7.5 grams per 100 ml of water but every tea is different so you need to experience with different teapots, temperatures and the amount of tea.
Sometimes, in the morning, I might forget to rince out my kyusu before I leave for the day. The wet leaves will stay in the pot all day. Could this end up softening the clay and lead to a break?
I don't think so but it can sometimes impart a bad flavor on the next tea you brew with it
Can I use such a teapot for other types of loose leaf teas such as oolong?
yes I use this teapot for oolong teas as well
Does it brother others when you shaking the kyusu for the last drop? What about having the hole on the lid not facing the spout.
this shaking is actually the proper way to do it, you can't leave any water in the leaves
I bought a porcelain kyusu with a ceramic filter inside.
Was this a good choice? It isn’t mentioned in this video here…🤔
it can be good but the detachable filter is not ideal because you are still basically brewing the tea inside a strainer
What’s the ml capacity for these Kyusu teapots on your website? Can’t seem to find this
it should be up there now
I like kyusu with wooden handles.
yes I have seen these, they are cool!
Can one brew black teas in these?
Never.
@@teppichverkaufer9047 Ok thanks. But why not?
What teapot is good for those with wrist problems?
maybe the Kyusu still because it is so light
4:21 That`s Sangenjaya isn`t it!
I don't think so
Are these teapots better than using a French press? I brew sencha green tea with a French press.
yes I believe the teapots work much better and they're more convenient
i can't find a kyusu with built in clay filter anywhere in Italy 😭
We can send you one with free shipping: nioteas.com/products/black-kyusu
I suspect the aliens are going to invade Super Earth and we will have to liberate it, after which we will take the fight to their home system.
Wayyyyy to small to use for tea, ridiculous
this is how premium Japanese tea is prepared, using a larger amount of leaves and a smaller amount of water. You should try it sometime the taste is incredible!