Tokoname Kyusu Teapot

Tokoname clay is rich in iron, which reacts with the tannins in tea leaves. This process helps neutralize bitterness and astringency, resulting in a smoother, more balanced cup.

The spherical, perforated infuser works well for most medium-to-large leaf teas. If you are brewing very fine Japanese green teas like Fukamushi sencha, you may want to use a secondary fine-mesh strainer to catch smaller particles.

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

This piece is in excellent condition with no chips or cracks. While it shows minor wear consistent with its 1980s origin, it remains fully functional for daily brewing.

Yes, the traditional side handle—or 'yokode' style—is ergonomically designed for Japanese teapots. It allows you to pour with a natural wrist motion, giving you better control over the flow from the spout.