From the Gyokko kiln, this Tokoname kyusu is perfect for higher grade shinchas and cooler temperature gyokuros. The flat bottom and width allows water to cool faster, accentuating the sweeter umami notes within the teas. This pot is completely hand crafted and has a handmade clay mesh to filter out leaves. During firing, the clay develops colors that fade from speckled grey to soft sandy tones. The pot holds 210ml of tea and is a perfect size for serving 2-3 people in small cups. Tokoname-yaki is renowned as one of the six ancient kilns of Japan and is known to develop a sheen as it becomes seasoned with regular use. It is an absolute pleasure to be able to offer this single pot.
Please be mindful of caring for this tea pot. Rinse it well after use and never put it in the dishwasher.
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.
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.
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.
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.