Teawareish Teapot

Tokoname-yaki clay is prized for its high iron content, which interacts with tea tannins to mellow out astringency and enhance the flavor profile of your brew. Over time, the unglazed porous surface will absorb the oils of the teas you steep, creating a seasoned vessel that improves with age.

The ceramic sasame filter is integrated directly into the clay body, meaning it won't rust or impart a metallic taste to your tea. It is precision-crafted to handle fine-leaf teas effectively, though it works best with loose-leaf varieties rather than very fine dust or fannings.

Yes, the side handle is a traditional design element in Japanese teapots that offers excellent leverage and control. It allows for a steady, precise pour, making it easy to manage the flow rate into your cup.

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

While you can use it for various teas, the porous nature of Tokoname clay means it will eventually 'season' to the specific type of tea you brew most often. For the best results, we recommend dedicating this pot to one category of tea, such as sencha or oolong, to avoid mixing flavor profiles.