Inoue Tea Fusensaku Kyusu

Tokoname clay is rich in iron, which reacts with the tannins in tea to mellow out astringency and enhance the flavor profile. Over time, the porous nature of the unglazed clay absorbs the oils of the tea, which can subtly improve the taste of your brews with regular use.

Yes, the integrated strainer is designed to handle standard Japanese green tea leaves effectively. If you are brewing very fine, powdery leaves, you may experience a small amount of sediment in your cup, but it is generally sufficient for most loose-leaf varieties.

Because this is unglazed clay, you should only clean it with hot water. Avoid using dish soap or detergents, as the porous clay will absorb the scent and chemicals, which can taint future brews. Simply rinse the pot and the strainer thoroughly after each use and let it air dry completely.

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. Using it on a stovetop or in a microwave will likely cause the clay to crack.

The traditional side handle, or 'yokode,' is designed primarily for right-handed pouring. While it can be used by left-handed individuals, it may feel less ergonomic than a standard top-handle teapot.

The hand-drawn artwork is applied to the clay and is durable, but it is not a thick glaze. To preserve the design, avoid using abrasive scrubbers or harsh cleaning tools when washing the exterior of the pot.