$ 125.00
For those who understand that making tea is making art. These pieces are hand crafted with genuine Jingdezhen clay and have a mineral content which reacts with the heat in the firing. The glaze cascades from turquoise to warm sand to burnt umber, and has it's own unique freckles. No two pieces are the same.
The pot holds roughly 150ml and has an incredibly smooth, long pour.
The smaller cups are squat and sturdy and can hold roughly 30ml. The taller cups can hold about 50ml.
The set includes one pot, two cups and a free glass pitcher (not pictured).
$ 27.00
Each time I use this teaware it elevates my tea experience to a higher level of beauty and mindfulness. Having such thoughtfully crafted pieces forces me to focus a bit more and in paying more attention brings a deeper more conscious intention to my tea ritual.
Each piece is one-of-a-kind and meticulously painted with beautiful waves. The firing brings out some of the minerals in the clay, creating a small freckles in the glaze. The gaiwan holds 150ml and feels so natural being handled and poured. The gaiwan is showcased beautifully on the matching plate which centers the eye and offers a practical and visually pleasing way to prepare and present the tea. Each cup holds 50ml so the set comes with a glass pitcher.
The gaiwan can also be purchases alone.
$ 28.00
Simple and classic, this teapot is perfect for showcasing your loose leaf teas. Made of high borosilicate glass, these pots can withstand temperatures between -4°F to 300°F. The lid is made from bamboo and fits snugly on top.
With a capacity for holding one quart, this is ideal for making cold brew or iced tea or when you have several guests to serve.
There is a spring strainer that fits in the spout that will strain out most larger leaves. If you plan to make a smaller leaf tea, you will need to pour through a finer strainer.
$ 12.00
*We are currently sold out of the pots. We still have glass cups available*
For those who value full transparency, this is the pot for you. Made from borosilicate glass that can withstand hot and cold water, this 125ml pitcher is great for almost any style of tea. It comes with a spring strainer inserted into the spout to strain out leaf particles but please be aware that if you steep small leaf teas like Japanese fukamushi, you will need to pour it through a finer sieve.
One of the best things about making tea is being able to witness the leaves reveal themselves as they steep. This pot allows you to see the transformation of the leaves and gauge the perfect time to pour as the liquor deepens.
Each cup holds 40ml, so the set will come with a free pitcher to hold the entirety of the steep so you can take your time rationing it into cups.
Please note that because of the position of the spout, you cannot fill the pot all the way to the rim. The maximum capacity is 125ml.
$ 12.00
The go-to gaiwan for steeping almost any tea. This 150ml gaiwan is crafted from Jingdezhen porcelain and is perfect for solo sessions or tea dates. The sides are not too thin, so it doesn't get too hot to handle, plus the wide rim keeps the edges cool so you won't burn your fingers. The lid fits snug and doesn't slip when pouring, making it an all-around perfect pouring experience.
Each cup holds 75ml of tea, so two cups perfectly fit the gaiwan's volume. You can always get extra cups if you like to host tea parties.
Gaiwans can be either purchased on their own, or as a set with the cups included.
$ 60.00
For those who make a lot of Japanese green tea, this is the pot for you. It has been designed specifically for brewing fukamushi, or deep steamed tea. The process for making fukamushi breaks down the leaves into much smaller pieces, bringing out a vivid green color and intense flavor. However, in typical teapots the particles will easily sneak through the spout and even in other kyusus the tea can clump towards the spout, decreasing the rapidness of the pour and increasing the steep time. For this reason, the spout is located at the inner bottom of the pot, below the mesh. This way, as the tea pools at the front of the pot while pouring, the water can still escape below.
This particular kyusu is a beautiful off-white and 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.*
Sold Out
This is the perfect kyusu for making Japanese teas, especially green teas and sencha. The side handle and thick walls make is easy to handle and the high-fired clay doesn't leave any flavors to meddle with your infusion. The inside has a fine mesh strainer which will filter out leaves even from small leaf or fukamushi teas. This pot holds roughly 250ml, or 8 oz.
When steeping Japanese green teas, it is important to extract every last drop from the pot, as any water left will become bitter in the next steep. For that reason, this design makes is easy to shake out the last drop and get the best flavor out of your tea.
*TIP: Never put these pots in the dish washer and be sure to wash them after each use so the mesh doesn't become clogged.*
$ 62.00
Everything you need to gongfu on the go. These molded cases are sturdy and are a perfect fit to hold your teaware snug on all your travels. The 100ml gaiwan and three cups are smooth porcelain and nest inside each other with a tea towel to fold between the layers. The gaiwan fills the cups exactly, but there's a pitcher in case you travel solo or in pairs.
Choose between black, red or grey cases. Each one has a keychain attachment so you'll never lose it.
$ 55.00
One of the most popular shapes of teapots, these classic xishi pots are both practical and beautiful. The round shape and short spout make it easy to handle and less susceptible to breaking. Each pot holds 200ml of tea, making it a good size for drinking in pairs or with groups. These pots have been delicately carved and filled with gold to give the look of kintsugi. The simple shape can easily accommodate many styles of tea, but it is important to keep it dedicated to one style once you've made your choice.
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.
Sold Out
Iwachu, located in Morioka, is known for making skillfully crafted iron ware. This tetsubin, or cast iron pot, is a perfect marriage of classic form and function and modern deign and simplicity. The traditional arare pattern is achieved by painstakingly carving each bump into the mold before casting. Unlike traditional tetsubin, this pot has an enamel coat inside, making it easy to clean and not susceptible to rust. Because of this coating, it is ideal for steeping a multitude of teas without the potential of seasoning the metal. This pot can hold 22oz. of tea but it is not recommended to heat it over an open flame, as it can crack the enamel coating. Each pot has a large mesh strainer that can be left in or removed, depending on your preferred steeping style.
*The wooden tray is not included, but can be purchased separately*
$ 25.00
$ 80.00
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.
The pot holds roughly 140ml and has smooth pour. There is a rounded out strainer molded onto the inside of the spout to strain leaves and prevent clogging and uneven pours.
The matching cups are available separately, can be bundled as a set which includes the glass pitcher.
$ 28.00
Yuzamashis are great tools for making tea. They are typically used to pour hot water into to cool it down until it is a suitable temperature for brewing sencha, gyokuro, and other teas that require lower temperatures. They are very handy if you don't have a kettle with an thermometer, as the water is typically ready to use when you can rest your hands on the outside without the heat being uncomfortable. They are also convenient to pour the tea into if the capacity of your cups is less than the vessel you are steeping in. If you regularly use a kyusu to make your teas, this will be a welcome addition to your teaware family.
This yuzamashi is rather large and holds roughly 12oz, making it a good addition for those who like to steep in larger pots.
*The wooden tray is not included, but can be purchased separately*
Sold Out
Iwachu, located in Morioka, is known for making skillfully crafted iron ware. This tetsubin, or cast iron pot, is a perfect marriage of classic form and function and modern deign and simplicity. The two-tone finish is achieved by first applying a gold coat, followed by a black coat which is then carefully brushed to reveal the underlying color. Unlike traditional tetsubin, this pot has an enamel coat inside, making it easy to clean and not susceptible to rust. Because of this coating, it is ideal for steeping a multitude of teas without the potential of seasoning the metal. This pot can hold 22oz. of tea but it is not recommended to heat it over an open flame, as it can crack the enamel coating. Each pot has a large mesh strainer that can be left in or removed, depending on your preferred steeping style.
*The wooden tray is not included, but can be purchased separately*
$ 14.00
Classic and simple porcelain tea set for steeping all your favorite teas. This pot holds roughly 120ml and perfectly fills two cups. This pot is best for steeping oolongs, greens and white teas, but can accommodate anything.
The set includes one pot and two cups. *tray not included*
$ 85.00
For those who understand that making tea is making art. These pieces are hand crafted with genuine Jingdezhen clay and have a mineral content which reacts with the heat in the firing. The glaze cascades from turquoise to warm sand to burnt umber, and has it's own unique freckles. No two pieces are the same.
The pot holds roughly 150ml and has an incredibly smooth, long pour.
$ 70.00
These classic teapots are the perfect addition to any teaware collection. Holding 115ml, they are ideal for solo or paired steeping. The simple design and shape makes it easy to handle and the short spout reduces the potential to chip the clay. These pots can be used for a variety of styles of tea, but once you choose one be sure to keep it dedicated to that type.
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.
$ 70.00
These classic teapots are the perfect addition to any teaware collection. Holding 115ml, they are ideal for solo or paired steeping. The simple design and shape makes it easy to handle and the short spout reduces the potential to chip the clay. These pots can be used for a variety of styles of tea, but once you choose one be sure to keep it dedicated to that type.
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.
$ 115.00
Only a few of these handmade pots are available. Each is crafted of Yixing clay in the Li Xing, or pear shape. Each pot holds 120ml and is ready to season. This shape is ideal of steeping oolongs, as the round body promotes the unfurling of leaves in all directions.
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.
$ 90.00
Back by popular demand! Each time I use this teaware it elevates my tea experience to a higher level of beauty and mindfulness. Having such thoughtfully crafted pieces forces me to focus a bit more and in paying more attention brings a deeper more conscious intention to my tea ritual.
Each piece is one-of-a-kind and meticulously painted with beautiful waves. The firing brings out some of the minerals in the clay, creating a small freckles in the glaze. The gaiwan holds 150ml and feels so natural being handled and poured. The gaiwan is showcased beautifully on the matching plate which centers the eye and offers a practical and visually pleasing way to prepare and present the tea.
Matching cups are available separately
$ 30.00
Yuzamashis are great tools for making tea. They are typically used to pour hot water into to cool it down until it is a suitable temperature for brewing sencha, gyokuro, and other teas that require lower temperatures. They are very handy if you don't have a kettle with an thermometer, as the water is typically ready to use when you can rest your hands on the outside without the heat being uncomfortable. They are also convenient to pour the tea into if the capacity of your cups is less than the vessel you are steeping in. If you regularly use a kyusu to make your teas, this will be a welcome addition to your teaware family.
This yuzamashi holds roughly 10oz, and looks perfect when paired with our black faceted kyusu.
*The wooden tray is not included, but can be purchased separately*
$ 105.00
$ 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.
$ 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.*