Kyusu Marui Traditional Japanese Teapot 0.2 L

Klay Teapot Kyusu production
This Kyusu is made by a craftsman in Tokoname, the most famous village in Japan known for its clay and its Kyusu production.
Capacity
0.2 L
€94.00

SKU

M178
In stock

We ship all over the world

  • Material Clay

  • Capacity 0.2 L

Description

This Kyusu is made by a craftsman in Tokoname, the most famous village in Japan known for its clay and its Kyusu production.

Entirely handmade, this Kyusu is equipped with a strainer made in clay unlike the most common models in metal. The in-built strainer is located on the pouring spout.
Its small size makes it ideal for serving Japan green Sencha teas.

How to use a Kyusu teapot :

  • Prepare the accessories: 1 Kyusu, 3 cups, tea leaves and tea measure
  • Heat the water in a kettle to just below boiling point
  • Place the tea leaves in the pot
  • Fill with 2 cups of hot water for a sencha or 1 cup of hot water for a Gyokuro
  • Cool the water by transferring it from cup to cup using the remaining empty cup. Each time, the water temperature is lowered by around 10°C. This ensures the water is at the correct temperature
  • Pour the contents of the cups over the leaves once the water is at the right temperature
  • Leave to infuse
  • Pour the contents of the Kyusu into the 3 cups
  • Repeat the process, reducing the infusion time by a third each time

Advices

Using a Kyusu as a classic teapot:

With the same quantity and the same infusion time. This use is ideal for preparing tea in small amounts for quality tasting and comfortable handling of the teapot.

The Japanese-style Kyusu use method:

The tea may be infused several times. When using it this way, leave to infuse for 1 minute during the first infusion, then for a few seconds for subsequent infusions (repeat this until the taste is depleted). Spring teas with highly soft, aromatic leaves may be tasted after they have been used for infusion (in a salad with soy or ponzu sauce).

Using the Kyusu to make iced tea:

It is also possible to make cold brew tea by replacing the water with ice cubes. The infusion is finished when the ice cubes have completely melted:you will obtain a concentrated, intense liqueur that is as rare as jade dew.
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