A highly polished Mogake pattern Shudei Kyusu handmade in Tokoname. This is flared version of the previous Scorched Seaweed Kyusu.
The volume is 180 ml all the way to the lid when empty so in normal use it will take about 150-170ml of water - perfect for Gong Fu brewing as well as smaller Japanese brewing sessions.
This Kyusu is made from Tokoname Shudei clay by Master Umehara and has been adorned with Mogake (seaweed) decoration. This involves laying seaweed over the Kyusu before firing. When the seaweed burns off it leaves unique and distinctive patterns - every one is individual to you. It is beautiful, engaging and natural.
The Kyusu has then been highly polished to give it a marble lustre.
The Tokoname clay is perfectly suited for all types of tea but is of course designed for Sencha and other Japanese Greens. The minerals add texture and gently softens out any harsher notes without sacrificing the bright character and taste.
This master Kyusu is a real treat for any teahead and we have, of course, nabbed one for ourselves!
Seasoning and washing your Kyusu
It is generally not necessary to season Tokoname teaware in the same way as Yixing clay. You can follow the same instructions as Yixing but really all that you have to do is rinse this Kyusu in boiling water a few times and then begin brewing. If you would like to speed up the very subtle seasoning of Tokoname clay then you can leave your chosen tea type to brew for 15 minutes in the Kyusu every so often.
As always with clay teaware, do not use any detergents! To clean, all then you have to do is thoroughly rinse out the tea leaves and leave to dry with the lid off.