Of Japan’s six ancient Tokoname kilns, it is said to have been the largest and oldest.
While many teapots are made with molds, these handcrafted teapots are important examples of skilled craftsmanship even today.
Tokoname teapots: a product of traditional craftsmanship
Tea infused in clay teapots has a sweeter taste, this, together with the superb craftsmanship and design of the making, makes Tokoname teapots a favorite among Japanese green tea lovers.
Tokoname teapots are considered the best of their kind in Japan, just as Yixing, Dingshu and Chaozhu teapots are in China.
Each piece is handcrafted, individually, by expert artisans to be perfectly balanced, pleasing to the eye, and most importantly, easy to use.
The use of the teapot for a long period of time leads to a remarkable improvement in the taste of tea as well as a brighter exterior.
The particularities of Tokoname teapots
These teapots have an excellent microporosity which, by absorbing part of the fats and tannins, favors the formation of the internal patina of the teapot making it, with the prolonged use, more and more efficient.
Moreover they have a minimum expansion coefficient which allows an excellent seal of the lid reducing the dispersion of taste and aroma. To conclude they are light and very strong.
Taking care of Tokoname teapots
Take care to wash the inside with hot water after each use while the outside should be cleaned with a soft cloth. Allow the teapots to air dry.
Take care to wash the inside with hot water after each use while the outside should be cleaned with a soft cloth. Allow the teapots to air dry.
We suggest you not to clean the inside of teapots with detergents because they can damage their microporosity and therefore their uniqueness and never put them directly on the fire.
Here is a beautiful video about the Zen masters of Tokoname teapots by Petr Machek
The practicality of Kyusu Tokoname teapots
Once you try the Kyusu Japanese teapot you immediately realize that thanks to its side handle it is incredibly more convenient than any other teapot. The stainless steel mesh filter is mounted inside the spout to filter all types of Japanese tea, from the most tender Gyokuro to the Fukamushi Sencha capturing down to the smallest leaf particles.
