Hokuryū Kiln Tokoname Kyusu Teapot

Tokoname clay is rich in iron, which is widely believed to react with the tannins in green tea to soften bitterness and enhance the overall flavor profile. This specific ceramic type is prized for its ability to improve the taste of delicate Japanese teas like sencha.

While it is specifically designed to elevate green teas, you can certainly use it for other loose-leaf varieties. Keep in mind that unglazed ceramic teapots can absorb the oils and aromas of the tea brewed in them, so it is best to dedicate this pot to one type of tea to avoid flavor cross-contamination.

Rinse the teapot with hot water immediately after use and allow it to air dry thoroughly with the lid off. Avoid using soap or abrasive scrubbers, as the porous ceramic can absorb cleaning agents, which will taint the flavor of your future brews.

Yes, traditional Kyusu teapots like this one feature an integrated ceramic mesh filter built into the spout area. This allows the tea leaves to expand fully inside the pot for better extraction while keeping the leaves out of your cup.

Because it is crafted from ceramic, the body of the teapot will retain heat, which is excellent for keeping your tea warm. However, you should handle it by the handle, which is designed to stay cool enough for a comfortable pour.