Susumuya Tokoname Teapot

Tokoname clay is naturally rich in iron, which interacts with the tannins in green tea to soften the flavor profile and reduce bitterness. This unglazed earthenware also provides excellent heat retention, allowing the delicate leaves to steep at a consistent temperature.

The integrated ceramic strainer is designed to handle standard Japanese green tea leaves, such as Sencha, which are typically needle-like. While it works well for most medium-to-large leaf teas, very fine fannings or dust-grade teas may pass through the holes.

The lustrous black finish is not a glaze, but rather the result of a specialized oxidation process during the final firing. This technique chemically alters the iron compounds within the clay itself, ensuring the color is permanent and will not chip or peel over time.

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

Yes, the hollow construction is a traditional design feature intended to minimize heat conductivity. It significantly reduces the amount of heat transferred from the body of the pot to your hand, making it comfortable to pour even when the teapot is filled with hot water.