Fujita Tokuta Tokoname Yaki Kyusu

The unglazed surface is porous, meaning it absorbs trace amounts of tea oils over time. With regular use, this seasoning effect can subtly round out the flavor profile of your tea, making it a favorite for dedicated tea drinkers.

Because the clay is porous and absorbs oils, it is best to dedicate this kyusu to one specific type of tea—such as Sencha or Oolong—to avoid cross-contamination of flavors. If you frequently switch between vastly different teas, you may prefer a glazed vessel instead.

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 brews.

At 210cc, this is a compact, intimate vessel designed for one or two people. It is perfectly sized for multiple short infusions of high-quality loose-leaf tea, which is the traditional way to enjoy this style of pot.

The side-handle design, or 'yokode,' is a traditional Japanese feature that allows for a more ergonomic, controlled pour. It makes it easier to pour the last drops of tea into small cups without straining your wrist.