Tezumi Mishima Yakishime Tokoname Yuzamashi

A yuzamashi is specifically designed to cool boiling water to the precise temperature required for brewing delicate green teas like gyokuro or sencha. By pouring boiling water into this vessel, you can lower the temperature by 5-10 degrees Celsius before transferring it to your teapot.

Tokoname-yaki is an iron-rich, unglazed ceramic. While it doesn't chemically alter the water, the porous nature of the clay and its thermal mass help stabilize the temperature and provide a smooth, tactile pouring experience that feels grounded and intentional.

Yes, 8.1 ounces is an ideal size for individual or two-person tea sessions. It is scaled specifically for the smaller, concentrated brewing ratios typical of high-quality Japanese green teas.

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

No, the Mishima technique involves inlaying clay into carved grooves, making the design a permanent part of the vessel's structure. With regular use, the surface will develop a unique patina, often enhancing the visibility and depth of the design.