Hokuryū Shudashi Kokudei Tokoname-yaki Teapot

The unglazed surface of Tokoname-yaki clay is porous, which helps to soften the water and mellow the tannins in your tea. Over time, the clay may absorb subtle oils from the leaves, potentially enhancing the flavor profile of the specific tea types you brew most often.

The sasame filter is a fine, ceramic mesh integrated directly into the spout of the teapot. Because it is built into the clay body rather than being a removable metal basket, it provides a seamless pour and is highly effective at catching small tea leaves without clogging.

Shudashi is a traditional scraping technique where the artisan carefully removes parts of the outer black kokudei clay layer. This reveals the natural vermillion clay underneath, creating a unique, textured contrast that makes each piece one-of-a-kind.

While it is excellent for most Japanese green teas like Sencha or Gyokuro, the porous nature of unglazed clay means it can retain the aroma of the tea brewed inside. It is best to dedicate this teapot to one specific category of tea, such as green tea, to avoid flavor crossover.

Rinse the teapot with hot water after each use and allow it to air dry completely with the lid off. Avoid using soap or detergents, as the porous clay can absorb these scents and affect the taste of your future brews.

A 300ml capacity is ideal for serving one to two people, depending on the size of your tea cups. It is designed for the traditional Japanese method of brewing smaller, concentrated infusions rather than large batches.