• Rank

    Amazing pot!!!! I use it every day feels great to have one.

A highly polished Mogake pattern Shudei Kyusu handmade in Tokoname.

The volume is 170 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.

We think you’ll love:

Hand crafted 200ml Tokoname Shudei Clay Kyusu with immaculate detail and textures.

The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.

Deep steamed sencha for a smoother and richer flavour. Artichokes, cherry shortbread, oat porridge and yuzu.

Jade Dew

Top shelf Gyokuro. Green marrow, buttered sweetcorn, pink roses, papaya, and sweet porridge.