This Tokoname kyusu is ideal for brewing sencha, gyokuro, and essentially any Japanese tea. Takasuke 高資 is the name of the pottery studio, and Tokoname is an area famous for their prolific production of kyusu, with beautiful craftsmanship and rich history. Tokoname was the location of one of the Six Ancient Kilns of Japan and is also famed for Buddhist and Shinto shrine statue artisans. Tokoname is often considered to be the sister city of Yixing.
The design was crafted by the artist Mr. Hiroshi Kita, born in 1958. Mr. Hiroshi Kita is renowned as a craftsman who produces kyusu for official Japanese Tea Instructor seminars. The sesame 細 clay mesh hole pattern is actually under copy right by the artist. We prefer the smaller size clay mesh to strain out tea, especially when brewing deeper steamed teas.
Specifications
Material Red clay with slip glaze
Volume 270ml
Care instructions: Use hot water to clean out kyusu before initial use. Do not use soap. After brewing tea, use your hands to ensure all tea leaves are removed and rinse thoroughly. Use the faucet to run water back into the spout to remove any residual
leaf or particulate. Do not use sponges or cloths to wipe down the clay, as fibers may become lodged in the kyusu. Air dry the kyusu and lid and only store when the kyusu is completely dry.
Origin
Japan
About this Product
This Tokoname kyusu is ideal for brewing sencha, gyokuro, and essentially any Japanese tea. Takasuke 高資 is the name of the pottery studio, and Tokoname is an area famous for their prolific production of kyusu, with beautiful craftsmanship and rich history. Tokoname was the location of one of the Six Ancient Kilns of Japan and is also famed for Buddhist and Shinto shrine statue artisans. Tokoname is often considered to be the sister city of Yixing.
The design was crafted by the artist Mr. Hiroshi Kita, born in 1958. Mr. Hiroshi Kita is renowned as a craftsman who produces kyusu for official Japanese Tea Instructor seminars. The sesame 細 clay mesh hole pattern is actually under copy right by the artist. We prefer the smaller size clay mesh to strain out tea, especially when brewing deeper steamed teas.
Specifications
Material Red clay with slip glaze
Volume 270ml
Care instructions: Use hot water to clean out kyusu before initial use. Do not use soap. After brewing tea, use your hands to ensure all tea leaves are removed and rinse thoroughly. Use the faucet to run water back into the spout to remove any residual
leaf or particulate. Do not use sponges or cloths to wipe down the clay, as fibers may become lodged in the kyusu. Air dry the kyusu and lid and only store when the kyusu is completely dry.
