Inoue Tea Fusensaku Sakura no Hana Tokoname-yaki Kyusu

Tokoname clay is rich in iron, which is prized for its ability to interact with tea tannins. This interaction can soften the astringency of green teas, resulting in a smoother, more balanced flavor profile compared to glass or porcelain pots.

Yes, the integrated clay strainer is designed to handle standard loose-leaf teas effectively. However, if you are brewing very fine, powdery teas like deep-steamed fukamushi sencha, you may notice a few small particles passing through.

Because this is unglazed, porous clay, you should avoid using soap or detergents, which can be absorbed by the material and taint future brews. Simply rinse the pot thoroughly with hot water after each use and allow it to air dry completely with the lid off.

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 is ergonomically designed for a natural pouring motion, but it is primarily oriented for right-handed use. While left-handed users can certainly pour from it, the handle angle may feel slightly less intuitive.

Yes, due to the porous nature of Tokoname clay, the vessel will gradually absorb the oils and aromas of the tea over time. For the best experience, it is recommended to dedicate this pot to a single type of tea, such as sencha or hojicha, to build up a 'seasoned' flavor profile.