Types of Japanese Teapots

День тому

A look at the main three types of Japanese teapots: kyusu, houhin, and shiboridashi, along with their primary differences and uses.
00:00 - Introduction
00:50 - The three types of teapots
01:34 - Houhin vs Shiboridashi
02:57 - Kyusu overview
05:05 - Shapes of kyusu
06:53 - Styles of kyusu
09:42 - 4 common ceramic filter types in kyusu
12:44 - Pouring with a kyusu
13:54 - Houhin overview
15:32 - Shiboridashi overview
18:12 - Final notes
How to Brew Sencha Video: • How To Brew Sencha | M...
You can read my written guide here: www.tezumi.com/blogs/tezumi-i...
Teaware Shown:
Gyokko Marugata Shudei Kyusu: www.tezumi.com/products/japan...
Gyokko Hiragata Shudei Kyusu: www.tezumi.com/products/japan...
Gyokko HIramarugata Ryokudei Mogake Kyusu: www.tezumi.com/products/japan...
Gyokko Kokudei Shiboridashi: www.tezumi.com/products/japan...
Koji Yohen Kyusu: www.tezumi.com/products/japan...
Shoho White Pearlescent Kyusu: www.tezumi.com/products/japan...
Purple Hagi-yaki Kyusu: www.tezumi.com/products/japan...
Asahi-yaki Houhin: coming soon
Tanikawa Jin Hidasuki Shiboridashi: www.tezumi.com/products/japan...
Links:
www.tezumi.com
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КОМЕНТАРІ: 20

@AndreHicks80s 13 днів тому

Very nice and informative. Thank you!

@MarkTodd-yc1zd 12 днів тому

You are like the James Hoffmann of tea and I love it! Please keep making videos, they are very relaxing and informative.

@tezumitea 8 днів тому

Wow, that's such high praise! We'll do our best!

@deano1018 8 днів тому

Such wonderful information and detailed. Thanks so much for sharing.❤

@tezumitea 4 дні тому

Thank you, glad you enjoyed it!

@m4g0rtz 13 днів тому

I'm an American potter who has made English and Japanese style teapots. I've only ever made the round shape Kyusu with the spherical filter and it quickly became my favorite style of teapot to make and to use. That being said I really enjoyed hearing about all the other styles of Japanese teapot and the pros and cons of each. Thank you for this excellent video!

@gnomebodyknows 19 днів тому

this video was so chock-full of information and wonderfully communicated. Thanks so much! keep up the great work 👍

@tezumitea 19 днів тому

Thank you so much!

@PallasAthene12 16 днів тому

Very informative, without being pretentious or condescending with your knowledge. Subscribed!

@tezumitea 8 днів тому

Thanks! We try our best

@Idiomatick 15 днів тому

Under 1k subs? This was really well presented!

@tezumitea 8 днів тому

Thanks, that means a lot!

@swschilke 14 днів тому

In the filter section of the video the ceramic filter have been almost invisible. Maybe using a spot led light or a led light in the spout could help to illuminated the filters better

@tezumitea 8 днів тому

Thanks for the feedback! Will try and get some light in there next time

@Viv8ldi 19 днів тому

I love it😍

@swschilke 14 днів тому

Isn't the first black tea pot (Shiboridashi) a bit like a Gaiwan? Or a bit Gongfu chan vibe? Could you elaborate on the differences in a video. Also black Japanese tea would be an interesting topic, regards

@tezumitea 8 днів тому

Good point! Shiboridashi probably evolved from or were inspired by gaiwan. The primary difference is the spout and the flatter shape. Japanese black tea is a very interesting topic, both historically and today, so it'll definitely feature in a video at some point!

@eradacles 13 днів тому

Have you ever beat the Koto Nai?

@lolasanchari1335 21 день тому

Thank you, really enjoyed this informative, to-the-point video! I saw some really flat 100ml kyusu teapots with the handle - how do they compare to the shiboridashi in terms of usage? It seems they would be as good for sencha and gyokuro as the shiboridashi pots? I’m just starting out with my tea journey and wondering what pot I should get for Japanese green teas - any advice would be much appreciated!

@tezumitea 17 днів тому

Glad it was helpful! Good question. Flat kyusu are comparable to shiboridashi - their wide, flat shape and small size are also specially designed to promote even contact between the leaves and the water, aiding the extraction of umami from high-grade sencha and gyokuro. The primary differences would be the filter and handle.