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greenisgood
Black Belt
Joined: 20 Jan 2008
Posts: 112
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 Posted: Apr 21, 2008 7:04 am Post subject: Tokoname: Well-Seasoned or Yucky |
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| I have a Rishi Fukugata which I use everyday to brew sencha. I usually don't leave wet leaves in there for more than an hour or so after brewing and when I am done I rinse with hot tap water until all the leaf particals are out. My pot has develped a sort of brownish patina which I have noticed is flaking off in certain areas but is generally present across the bottom and up towards the spout. Is this something I should be cleaning out with a scrubbing finger when I rinse or should I let this sort of build-up just happen, would it affect the taste either way? |
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Ryan
Sensei
Joined: 19 Jul 2005
Posts: 475
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| Posted: Apr 21, 2008 8:25 am Post subject: Re: Tokoname: Well-Seasoned or Yucky |
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| greenisgood wrote: | | would it affect the taste either way? |
Honestly, this is something I haven't reached any strong opinion about. My instincts say it doesn't really help the flavor of the tea, but it probably doesn't hurt either.
Who knows though, perhaps only a side by side comparison could clear this question up.
The good thing is, if you do decide to get rid of the patina, it comes off surprisingly easy, no matter how long it has been building up. I'm actually thinking of creative ways to get rid of mine. Though, soap will never be part of the equation. |
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