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Jinsui Kiln, Tokoname City

Komaru Kyusu Teapot

Komaru Kyusu Teapot

Regular price $95.00 CAD
Regular price Sale price $95.00 CAD
Volume Discount Sold out

The Komaru Kyusu Teapot is crafted with delicate precision, and is the ideal vessel for brewing a flavorful cup of hojicha.

This authentic Japanese kyusu was made in Tokoname, Aichi Prefecture, Japan. As the oldest of the Six Ancient Kilns of Japan, Tokoname has a long history of pottery making and is famous for its handmade teaware. The ergonomic and lightweight kyusu is especially designed for easy pouring, as it has a perfectly angled spout and a side-handle that fits comfortably in one hand.

This kyusu has an appealing round shape and features Tokoname’s unique ceramic mesh built-in strainer known as ceramesh. These allow the tea leaves plenty of room to steep in the 180 ml (6 oz) capacity of this small kyusu for one.

The Komaru Kyusu Teapot is available in an eye-catching red, a neutral cream, or a modern gray color, each made from clay sourced exclusively in Tokoname. The kyusu is left unglazed, as the iron-rich clay is the secret to making delicious green tea at home.

How to care for the Komaru Kyusu Teapot

Before using, wash the kyusu in hot water. After using, carefully remove the tea leaves and clean the kyusu with hot water only. Uncover the kyusu, and let it air dry fully before storing. Do not use soap or the dishwasher for cleaning, and do not put the kyusu on a hot stove top or in the microwave.

How to prepare hojicha in the Komaru Kyusu Teapot

  • Heat up the empty kyusu with boiling water, then discard.
  • Add hojicha into the warm kyusu, and enjoy the sweet fragrance.
  • Slowly pour 160 ml of filtered water in a circular motion.
  • Keep the kyusu uncovered to let the pleasant aroma fill the room as you admire the expanding tea leaves.
  • Steep the hojicha as directed on the package.
  • Place the lid with the vent hole in the direction of the spout, and pour your tea.
  • Uncover the kyusu, and savor each sip of your hojicha.
  • Resteep the tea leaves as desired, and increase each subsequent steep time when the flavor weakens.
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