Teaware - Teapots & Cups

Teapots of the Tokoname ware (常滑焼), one of the six original kiln traditions in Japan, have a history dating back to the Heian Period, over 900 years ago. The clay of these kyusu react with tannins in tea to decrease...

Yuzamashi were developed long ago to help bring boiled water to a desirable temperature for brewing green tea, which typically requires temperatures under 180F (e.g. Sencha Fukamushi), and sometimes as low as 100F (e.g. traditional Temomicha, "hand-rolled tea"). The cooled...

With a painted white body decorated with gold leaves, our Gold Leaf Kyusu is an elegant Tokoname teapot made by the Shouhou (昭萠) Kiln. This small kyusu is best suited for higher end teas such as gyokuro or shincha, but...

Our sleek Black Pine Kyusu is a Tokoname teapot made by the Shunjuu (春秋) Kiln. The elegant striated design is reminiscent of long dark pine needles. In a quiet tea room, the sound of water boiling in the kettle is...

Sakura (cherry blossoms) are the national symbol of Japan. They symbolize spring, new beginnings, and the ephemeral nature of life. Our Sakura Kyusu is suitable for all kinds of teas, especially fukamushi style (deep steamed) senchas due to its stainless...

Mino ware (美濃焼) is believed to trace its roots to local ceramic production from about one and a half millennia ago. It was during the late 16th century, along with the rise of sado or tea ceremony, that this area...

Shiboridashi (絞り出し) are palm sized, handleless brew vessels that have been adapted for relatively slow and cool temperature brewing. Literally translated as "to squeeze out", Shiboridashi are known to "squeeze out" the natural umami of shaded Japanese teas, namely gyokuro...