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 water is then poured into a kyusu teapot to brew the tea. Teapots of the Tokoname ware, one of the Six Ancient kiln of Japan, have a history dating back to Heian Period (794-1192 CE). The clay of these teapots react with tannins in tea to decrease bitterness. Imbued with the local charm of the Tokoname region, each yuzamashi becomes more lustrous with use and comes to reflect the individual character of its owner. Carefully crafted in Aichi Prefecture, Japan.
- As this item is made from unglazed clay, please dry well after use and avoid leaving tea leaves in the pot overnight to prevent mold.
- Wash with water and scrub with a light brush (such as a toothbrush) if necessary.
- Avoid the use of soap or detergents, as they may soak into the clay.
- Do not put in the dishwasher or microwave.
Hot Brew Preparation
Cold Brew Preparation
- Tokoname Ware
- Japanese Side-Handle Water Cooling Pot
- Size: 12 oz