$ 105.00
$ 58.00
$ 30.00
Simple and sturdy black ceramic tea tray with slotted bamboo top. Whether you prefer wet or dry tea service, this tray can accommodate your tastes, with just enough room for the necessities.
Approximately 10"x5"x1"
$ 85.00
These classic teapots are ideal for any puerh lover. Holding roughly 115ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
$ 85.00
These classic teapots are ideal for any puerh lover. Holding roughly 115ml, their squat, wide shape is perfect for allowing compressed cakes to expand. The thicker sides hold more heat, keeping the steeping conditions as hot as possible for puerh brewing. The size is great for solo or paired tea sessions. Because these pots are used to steep with boiling water, the covered vent hole makes a simple way to hold the lid without covering the slot or burning your finger. These are best for brewing shou cha or aged sheng puerh.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
$ 95.00
These handmade pots are crafted of Yixing clay in the iconic shuiping shape. This iconic form dates back to the Ming Dynasty and has been used throughout history as a test of an artist's skill. The unglazed clay is smooth yet porous and ready to be seasoned with the tea of your choice. Each pot holds 110ml and the tapered spout offers a smooth flow that allows for long, unbroken pours without leaking from the lid.
Each pot comes in it's own fitted box with a certificate of authenticity.
Yixing pots are iconic and are known as being the first teapots in the world. The clay is uniquely porous and will "drink" the tea that is made with it, allowing the consecutive steeps to absorb into the clay and enhance future steeps. For this reason, it is recommended that each pot be dedicated to one type of tea to prevent the crossover of other flavors. Over time, your pot will become more seasoned and make each pot of tea more aromatic and flavorful.
To care for your pot, rinse with how water immediately after each use and allow it to dry completely before applying the lid. Never use soap or abrasives.
It is important to properly care for your pot to ensure it's longevity. When you first bring it home, rinse it with hot water and then cold water. This should wash away the clay smell. It is then important to season the tea before steeping with it. Gently lower the teapot into a clean pot of boiling water. Keep the lid separate and do lot let it touch the bottom, as the bubbles might jiggle it too much. Allow it to sit in the boiling water a few minutes, then remove and let it cool completely. You will need to decide which type of tea you would like to dedicate your pot to. Generally, taller pots are better for darker and fermented teas, and shorter pots are used for lighter and green teas. The thicker the walls of the pot, the more heat it will hold. To season, add tea to the pot and steep. Pour the tea into a small bowl after about 30 seconds and steep the leaved again. Repeat this process until the bowl is full. You can then remove the leaves and soak the pot and lid separately in the brewed tea. Let it soak until it has cooled. Always let the pot and lid dry completely before putting the lid on. Over time, your pot will develop more color and aroma, but it will not be unpleasant. When properly cared for the clay will prevent any bacteria from forming.
$ 27.00
Hand crafted genuine Jingdezhen clay for those who appreciate the beauty in details when making tea. These pieces are each unique and incredibly lightweight. The textured clay is porous and will "drink" the tea, seasoning over time. There is a faint network of surface cracks along the glaze that will get darker with each steep and create a tea egg pattern typical of Ruyao glazes.
Each cup holds roughly 50ml. Matching teapots are available separately as well as the tray.
$ 68.00
This simplistic, yet detailed kyusu is a great companion for any Japanese tea lover. It's jet black finish is accented with facet cuts around the outer sides and the curved handle fits perfectly in the palm. Inside, the mesh strainer wraps all the way around to prevent even the smallest tea particles from slipping into your cup. Traditionally, these pots are used in conjunction with a yuzamashi to cool the water before steeping the tea, but it works great on it's own as well, especially if you have a temperature-controlled kettle.
This particular kyusu holds about 250ml, or 8oz. It has a modern, yet classic style and will fit in perfectly with an array of different teaware.
*TIP: Never put these pots in the dishwasher and clean well after each use to prevent the mesh from clogging.*
$ 11.00
$ 48.00
$ 50.00