Tanikawa Jin Houhin Teapot

The Houhin is designed to be held by the body, so it is intended for teas brewed at lower temperatures, such as high-quality Japanese green teas like Gyokuro or Sencha. If you are brewing at these traditional temperatures, the vessel will be warm but comfortable to handle.

The ceramic mesh is built directly into the clay body, which eliminates the metallic aftertaste sometimes associated with stainless steel infusers. It is highly effective for loose-leaf teas, though very fine tea dust may occasionally pass through.

Mogake is a traditional Tokoname technique where seaweed is wrapped around the clay before firing. During the kiln process, the seaweed leaves unique, delicate patterns on the surface, making every piece visually distinct.

Because unglazed ceramic is porous, it can absorb the oils and aromas of the tea brewed inside it. It is best to dedicate this pot to one specific category of tea—such as Japanese green teas—to avoid flavor cross-contamination.

Simply rinse the teapot with warm water after each use and allow it to air dry thoroughly with the lid off. Avoid using soap or detergents, as the porous clay will absorb the scent and potentially affect the flavor of your future brews.