Inoue Tea Fusensaku Tokoname-yaki Kyusu

Tokoname clay is a porous, iron-rich volcanic clay known for its ability to soften the water and round out the flavors of green tea. Over time, the clay absorbs the tannins and oils from your tea, which can subtly enhance the brewing profile of your favorite leaves.

Yes, the built-in strainer is designed to handle standard Japanese loose-leaf teas effectively. While it works well for most varieties, very fine needle-like leaves may occasionally pass through, which is common with traditional Kyusu strainers.

Because this teapot is made of unglazed, porous clay, you should only rinse it with hot water after each use. Avoid using soap or detergents, as the clay will absorb the scent and potentially alter the flavor of future brews.

No, this teapot is not designed for direct heat. It should only be used for steeping tea with water that has been heated in a separate kettle.

The side-handle, or 'yokode' style, is a hallmark of traditional Japanese teapots because it allows for a natural wrist motion while pouring. It provides excellent control and balance, making it easy to pour the last drop of tea without spilling.

The white blossom detailing is integrated into the clay surface, so it is durable under normal handling. Just be sure to hand-wash the pot gently and avoid abrasive sponges or scouring pads to keep the finish and artwork in pristine condition.