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Kyusu, 270ml, stainless steel filter
A Japanese kyusu (side handle teapot) with integrated stainless steel strainer in warm reddish brown.
Capacity approx. 270ml
The specified filling quantity refers to a Kyusu filled to the brim with water without tea leaves.
Japanese handmade.
The one-handed teapot (kyusu) has been an indispensable and decorative accessory in Japanese households and tea ceremonies for more than 300 years. According to folklore, the older and more used the kyusu, the better the taste of the tea. For this reason, kyusu are well-kept family heirlooms.
The special art of making kyusus traditionally using a potter's wheel, in which each individual element is made separately and then assembled in a later process, is now held by only a few Japanese potteries.
Kyusus are mainly produced in the cities of Tokoname Yaki (Aichi Prefecture) and Banko Yaki (Mie Prefecture), which stand out in terms of quality due to their red, natural and highly mineralized clay and are held in the highest regard by tea drinkers worldwide.
The capacity of a kyusu is usually smaller than that of ordinary teapots, since a high-quality green tea is usually drunk from small cups and brewed several times.
The most striking feature of a kyusu is the handle on the side, which makes pouring tea more stylish, easier and more precise. The greatest advantage of a one-handed teapot is probably the clay or stainless steel strainer integrated inside the teapot.
The abundant space inside a kyusu allows the tea leaves to float freely and develop their full flavor. Therefore, the preparation of a green tea in an one-handed teapot is a special taste experience for the green tea lover.
Capacity approx. 270ml
The specified filling quantity refers to a Kyusu filled to the brim with water without tea leaves.
Japanese handmade.
The one-handed teapot (kyusu) has been an indispensable and decorative accessory in Japanese households and tea ceremonies for more than 300 years. According to folklore, the older and more used the kyusu, the better the taste of the tea. For this reason, kyusu are well-kept family heirlooms.
The special art of making kyusus traditionally using a potter's wheel, in which each individual element is made separately and then assembled in a later process, is now held by only a few Japanese potteries.Kyusus are mainly produced in the cities of Tokoname Yaki (Aichi Prefecture) and Banko Yaki (Mie Prefecture), which stand out in terms of quality due to their red, natural and highly mineralized clay and are held in the highest regard by tea drinkers worldwide.
The capacity of a kyusu is usually smaller than that of ordinary teapots, since a high-quality green tea is usually drunk from small cups and brewed several times.
The most striking feature of a kyusu is the handle on the side, which makes pouring tea more stylish, easier and more precise. The greatest advantage of a one-handed teapot is probably the clay or stainless steel strainer integrated inside the teapot.
The abundant space inside a kyusu allows the tea leaves to float freely and develop their full flavor. Therefore, the preparation of a green tea in an one-handed teapot is a special taste experience for the green tea lover.
