When brewing Japanese teas, a teapot known as kyuusu 急須 is traditionally used.

Using a kyuusu, makes it easier to enjoy multiple infusions and enjoying Japanese, noble green teas brings more joy and significantly increases the taste quality of the infusion. Japanese teas taste best if you drink them immediately after pouring them on. The European style of making tea in a large pot and then slowly drinking the tea weakens the fine aroma. In Japan there is even a rule: the better the tea, the smaller the pot.

 

There are a number of teapots available, from a number of potters and regions. This banko yaki teapot is smaller than other kyuusu, recommended to brew gyokuro or kabusecha. It is also ideal for one person brewing.

 

Banko side handle kyuusu with panoramic stainless steel sieve. Unglazed, brownish-purple color with a satin sheen. The flat, delicate kyuusu fits very comfortably in the hand and has an elegant design.
 

Banko ceramics (萬古焼 ) are made in Yokkaichi, in Mie Prefecture, it is believed to have originated in the 18th century and enjoy a high reputation in Japan. The typical brownish-violet coloring of the works often shimmers slightly metallic.
 

Clay Banko Yaki Kyuusu Teapot Brown 160 ml

kr500.00Price
  • Beautiful Banko yaki teapot, 160 ml. The ideal teapot to use when doing small brews.

    Please note that these teapots are hand made and therefore may present slightly differences between them. All pieces are unique and one of a kind.

    Height without lid: Approx. 4.2 cm Body diameter: Approx. 9.2 cm

    Hand made in Japan.

  • This is our recommendation to take care of this teapot:

    Handling: Handle with utmost care.

    Washing: By hand, use cold or warm water, gentle sponge (do not use the harsh part of the sponge) or cloth, little soap. Do not wash in the dishwasher.

    Drying: Leave it to air-dry upside down on a cloth or mat or use a soft cloth.

    Storing: Ensure that the handle is safe and do not pile items on top of the handle.

     

     

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