Dobin Tokoname
Uwade

Recommended for the following Japanese green teas:

All alkaline and balanced green teas from the second and subsequent harvests.
Varieties: bancha, genmaicha, hojicha, sannenbancha

High-quality, internally unglazed, oxidation fired earthenware (light brown, slightly reddish and yellowish to grey) helps green tea to have a softer and more balanced body, resulting in a milder and more harmonious flavour. Strongly roasted teas, such as hojicha or sannenbancha, also benefit from these types of kyusus.

For long-term use, it is advisable to stick to similar tea types, such as those recommended above. Kyusus made of natural clay develop a patina in interaction with each tea, improving and intensifying their flavour over time. For this reason, too, avoid the use of tap or bottled water with a high lime content. Soft water (similar to natural mountain spring water), will not harm the patina.

To properly care for high-quality Japanese ceramics, always use soft water throughout preparation and cleaning.

A kyusu should be warmed with water before usage so that the clay reacts better with the tea leaves. Only then should the tea needles be added with a wooden spoon. Depending on taste, variety and quality, 1-3 heaped teaspoons per person are recommended. Connoisseurs usually make the tea much stronger than beginners, who are less used to the intense taste and bitter compounds.

Pour the water carefully and slowly over the leaves, ideally from a yuzamashi (a vessel used for cooling the water after boiling) of the same or similar clay and fire. For best results, fill the water only to the top third of the strainer. Please close the lid while brewing the tea.

To pour, hold the kyusu with one hand, with your thumb on the knob. Make sure that the small opening on the lid is level with the spout. Then pour the tea slowly into the cup, drinking immediately. If several cups are being filled, they should be poured one after the other in small amounts to achieve an even result for all cups. At the end, gently but firmly point the kyusu downwards repeatedly with both hands to extract the last, particularly rich drops from the tea.

After the last infusion, remove the tea from the kyusu and rinse it with water. Do not scrape or otherwise clean the inside. Afterwards, rinse the inside and outside of the pot with soft water to prevent any detrimental limescale deposits. Briefly wipe the outside with a clean cloth. Then leave the kyusu open to dry completely and store it closed for the next infusion.

Cleaning the exterior:

Clean only with water and a soft cloth. If dirty, wipe with infused green tea.

Cleaning the interior:

Only rinse with clean water containing as little lime as possible. During use, the kyusu accumulates a valuable patina on the inside which should not be removed.

If using tap water to rinse the kyusu, rinse it afterwards with low-lime, soft water inside and out to prevent any detrimental limescale deposits. Then wipe the outside with a clean, soft cloth.

For long-term use, it is advisable to stick to similar tea types, such as those recommended above. Kyusus made of natural clay develop a patina in interaction with each tea, improving and intensifying their flavour over time. For this reason, too, avoid the use of tap or bottled water with a high lime content. Soft water (similar to natural mountain spring water), will not harm the patina.