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Tokoname
Tokoname Catalog
| Super Wide Kyusu Tea Pot | |
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click image to access to order form and catalog page. Super wide Kyusu is a type of tokoname teapot which the inner pot is widened to allow the tea leaves to chemically react the inner surface of the teapot. It is important to note that Tokoname teapot is made of a special clay material that chemically neutralizes the bitter chemical compounds that was produced during the oxidation state of the green tea leaves. Hence, a wider tea pot has a wider surface area to brew a sweet teapot of green tea beverage. |
| Obi Net Kyusu Tea Pot | |
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click image to access to order form and catalog page. Strainer installed inside teapot to allow easy brewing and disposing tea leaves. |
| Cup Net Kyusu Tea Pot | |
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click image to access to order form and catalog page. Unlike the Obi Net Kyusu, Cup Net Kyusu has a removeable cup strainer. |
| Fukamushi and Big Size Kyusu Tea Pot | |
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click image to access to order form and catalog page. Fukamushi "deep steam" Kyusu has a high inner chamber to give space for deep steaming green tea. This produces a deeper aromas and taste. |
| Tousei Natural Kyusu Tokoname Tea Pot | |
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click image to access to order form and catalog page. Tousei means clay-made, and Tousei Natural Kyusu Tokoname is a type of teapot with no metal strainer or other foreign tea pot accessories. Strainer is located at the inner chamber with the same clay material as the tea pot. Stainless steel strainer add a metallic taste to the green tea, and hence many prefers this type of tokoname tea pot. |
| Yuzamashi Tokoname Water Cooler Service Tea Accessory Pot | |
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click image to access to order form and catalog page. Yuzamashi or Water Cooler is a tea service pot whose main purpose is to adjust the water temperature to ideal brewing temperature. For example when brewing Sencha, pour boiling water to Yuzamashi and then to the kyusu tea pot. This will reduce the boiling water to the ideal 80C to 85C temperature. In another example when brewing Gyokuro, 1) pour boiling water into "Yunomi" tea cup or any tea cup, 2) then pour the warm water into Yuzamashi, 3) and finally to the kyusu tea pot. Double transferring of water will reduce the boiling water temperature to 70C-70C which is the ideal temperature for brewing Gyokuro. |