Hojicha Komaru Kyusu Teapot

Tokoname-ware is a historic style of Japanese pottery known for its high-quality clay, which is rich in iron. This specific clay composition interacts with the tannins in tea, helping to mellow out bitterness and enhance the natural aromatics of roasted green teas like Hojicha.

Not at all. The side-handle design is actually quite intuitive once you get the hang of it, offering superior leverage and control compared to a standard top-handle pot. It allows for a precise, steady pour that is easy to manage with one hand.

While this teapot is optimized for roasted green teas, it is versatile enough for most loose-leaf varieties. However, because unglazed or porous clay can absorb the oils and aromas of the tea over time, it is best to dedicate this pot to one specific type of tea to avoid flavor cross-contamination.

Rinse the teapot with warm water immediately after each use and allow it to air dry completely with the lid off. Avoid using soap or abrasive scrubbers, as the porous ceramic can absorb cleaning agents and affect the flavor of future brews.

Yes, this Kyusu features an integrated ceramic mesh filter built into the spout area. This design allows the tea leaves to expand fully within the pot, ensuring a clean pour without the need for an external infuser.