Mr. Yutaka Tsuzuki is a renowned artist born to a potter, who studied with a pottery master in Kyoto and his father in Tokoname. Through his influence from these regions, Mr. Yutaka Tsuzuki was able to create his own style and methods, drying the kyusu then baking in a high temperature kiln. Yutaka 豊 is the name used to represent the pottery studio. This kyusu featuring a sasame clay mesh filter is not limited to sencha or green teas and can be used for a variety of tea types. We would recommend ball-rolled oolong, especially baked oolong such as Ruby Oolong, gongfu hong cha, such as Hong Yu “Ruby” #18, Wuyi Rock teas, and houjicha, ranging from light to dark roast.
Specifications
Material Potter's clay blend
Volume 270ml/9.1oz
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
Mr. Yutaka Tsuzuki is a renowned artist born to a potter, who studied with a pottery master in Kyoto and his father in Tokoname. Through his influence from these regions, Mr. Yutaka Tsuzuki was able to create his own style and methods, drying the kyusu then baking in a high temperature kiln. Yutaka 豊 is the name used to represent the pottery studio. This kyusu featuring a sasame clay mesh filter is not limited to sencha or green teas and can be used for a variety of tea types. We would recommend ball-rolled oolong, especially baked oolong such as Ruby Oolong, gongfu hong cha, such as Hong Yu “Ruby” #18, Wuyi Rock teas, and houjicha, ranging from light to dark roast.
Specifications
Material Potter's clay blend
Volume 270ml/9.1oz
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.
