Tachi Masaki Teapot

Banko-yaki clay is highly prized for its iron-rich composition, which is known to soften the astringency of green tea. This results in a smoother, more balanced flavor profile compared to brewing in glass or stainless steel.

Yes, the integrated ceramic mesh is precision-crafted to filter out standard loose-leaf teas effectively. It is particularly well-suited for Japanese green teas like Sencha or Gyokuro, which have finer leaves.

The side-handle design, known as a kyusu style, offers superior ergonomic control. It allows you to pour with a natural wrist motion, making it easier to manage the flow and get every last drop out of the pot.

While you can use it for various teas, unglazed clay teapots like this one are porous and can absorb the oils and aromas of the tea brewed in them. For the best experience, it is recommended to dedicate this pot to one specific category of tea, such as green tea, to avoid flavor crossover.

Simply rinse the teapot with warm water after each use and allow it to air dry completely with the lid off. Avoid using soap or detergents, as the porous clay can absorb these scents and affect the taste of future brews.

The tochiri texture is a decorative dimpled finish created through a specialized spinning technique. Beyond its aesthetic appeal, the texture provides a tactile grip, making the teapot easier to hold and handle while pouring.