This handmade kyusu teapot is crafted in Tokoname, Japan — a region known for tea ceramics for over 1,000 years. The soft pink glaze is combined with hand-applied white flower patterns, creating a balanced and clean design.
The side handle allows controlled pouring. The wider body shape helps tea leaves open during brewing, which supports even extraction.
This kyusu includes a built-in stainless steel strainer that keeps leaves inside while allowing a smooth pour. Suitable for loose leaf teas such as sencha, hojicha, and genmaicha.
With a capacity of 480 ml (16 fl oz), it works well for multiple servings or sharing tea.
Made from Tokoname clay and finished with glaze for durability and daily use.
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Key Features
·️ Handmade in Tokoname, Japan
·️ Pink glaze with white flower design
·️ Built-in stainless steel strainer
·️ Side handle for controlled pouring
·️ 480 ml capacity
·️ Wide shape for leaf expansion
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Traditional Japanese Tea Recipes
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Sencha – Vibrant Green Tea
Ingredients:
* Sencha tea leaves: 2 teaspoons (about 4g)
* Water: 200 ml
Steps:
1. Place tea leaves in the teapot
2. Heat water to 176°F (80°C)
3. Pour water into the teapot, then into a teacup
4. Pour water back into the teapot
5. Steep for 60–90 seconds
6. Pour into cup completely
Tips:
* High grade: 158°F (70°C)
* Regular: 176–194°F (80–90°C)
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Deep-Steamed Sencha
Ingredients:
* Tea leaves: 2 teaspoons (about 4g)
* Water: 200 ml
Steps:
1. Add tea leaves
2. Cool water to 158°F (70°C)
3. Pour into teapot
4. Steep for 30 seconds
5. Pour and finish fully
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Gyokuro
Ingredients:
* Tea leaves: 3 teaspoons (about 6g)
* Water: 200 ml
Steps:
1. Warm teapot with hot water
2. Add tea leaves
3. Heat water to 176°F (80°C)
4. Cool water using cups
5. Pour into kyusu
6. Steep for 2 minutes
7. Pour slowly