Kyusu Teapot Stripes
country of origin Japan
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+420 777 052 974
ø 9 cm x height 8.7 cm, 340 ml, white clay, inbuilt snainless steel sieve
In Japan, green tea (sencha) is prepared in small clay teapots, so-called kyusu (side handle) or shiboridashi (no handle). They are simple and elegant. A fine strainer is fitted in the spout, which facilitates preparation of several infusions. Teapots of this type are made of green and red clay, according to original procedures without glaze, but with a very fine polish. Today these teapots, along with cups, are only manufactured in several traditional potteries in Japan. In addition to these traditional polished teapots, modern teaware also offers a number of lovely glazes, often embellished with tiny designs.
Preparation of Japanese green teas:
The taste of the infused tea is influenced by many factors. Water quality and temperature, teaware used, quantity of steeped tea and brewing time. Use boiled water to warm the teaware, thereby cooling down the water. Put tea in a preheated teapot. For a common Japanese kyusu teapot of 150 - 250 ml, use approx. 7g of tea. Pour in water cooled down to about 70°C and steep for one minute, then pour tea into preheated cups. Use water of the same temperature for next infusions, but pour tea into cups after several seconds. However, this method of preparation is a mere recommendation. Feel free to experiment and find your own method.
For top quality teas, it is possible to brew more tea (10 - 15 g) in a small 80 - 100ml teapot with water cooled down to 40 - 50°C, let steep for 5 minutes. Then pour tea drops in miniature cups. This produces a completely different taste, than with the usual method of preparation. Several infusions can be prepared in the same way, only increase the water temperature by 5°C for each subsequent infusion.
Country of origin: Japan