Isobe Teruyuki Mishima Kokudei Tokoname Teapot

Kokudei is a specific type of black clay from the Tokoname region known for its high iron content. This mineral composition is believed to interact with tea leaves to soften the water and enhance the natural umami and sweetness of the brew.

The wide, flat shape provides ample space for high-grade tea leaves to unfurl completely during steeping. This ensures an even extraction of flavor, which is essential for delicate teas like gyokuro.

The ceramic sasame filter is integrated directly into the teapot's body, offering a fine, permanent mesh that prevents small leaves from entering your cup. Because it is ceramic, it does not impart any metallic taste to the tea, preserving the purity of the flavor profile.

Yes, the wide opening makes it easy to scoop out spent tea leaves and rinse the interior thoroughly. However, because it is handcrafted ceramic, it should be hand-washed with water only—avoid soap, dishwashers, and microwaves to protect the integrity of the clay.

While it is specifically designed to optimize the brewing of Japanese green teas like sencha and gyokuro, you can certainly use it for other varieties. Keep in mind that unglazed clay teapots can absorb the oils and aromas of the tea over time, so it is often best to dedicate one pot to a single type of tea.