SHORYU Tokoname Kyusu Teapot

The unglazed surface is a hallmark of traditional Tokoname teapots. Over time, the porous clay absorbs the oils and tannins from your tea, which can subtly mellow the water and enhance the flavor profile of your brews.

While it is designed specifically for loose-leaf green tea, it works well for most delicate teas. Because the unglazed clay retains flavors, it is best to dedicate this pot to one type of tea—like sencha or gyokuro—to avoid mixing flavor profiles.

Simply rinse the teapot with hot water after each use and allow it to air dry completely with the lid off. Avoid using soap or detergents, as the porous clay will absorb the chemicals and affect the taste of your future teas.

The side handle, or 'kyusu' style, allows for a more natural wrist motion when pouring. It provides excellent control, making it easier to pour every last drop of tea without spilling, which is essential for brewing multiple infusions.

Yes, Tokoname teapots typically feature a built-in ceramic mesh filter integrated 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.