I think with this technique the teapot is more important than the cups since the liquor is cold going into the cup and drunk right away, whereas the tea spends a really long time interacting with the pot as the ice melts. I’ve used cast iron, delicate Japanese porcelain and cheap ceramic cups to drink the tea from and there wasn’t a dramatic difference. There was a slight difference between the tokoname pot and the banko-yaki pot, the latter mellowing the brew a little more.

I liked the video a lot. His use of the word, “astonishing,” convinced me to try. I am drinking a Maeda-en gyokuro using this method, in a cast-iron cup. The cup is enameled, though, so I don’t believe I’m getting the same effect you did. Nevertheless, it’s an interesting experience. It’s a great way to get a hold of the elusive umami flavor.

By the way, I just discovered your blog – nicely done indeed. I have subscribed to the feed so consider me to be a frequent future visitor.