Yakishime Kyusu (Banko-yaki)

This teapot is highly versatile and works beautifully for sencha, gyokuro, and bancha. Its heat-retaining red clay properties help extract the nuanced flavors of these Japanese green teas effectively.

The exterior features a coarse, textured finish that is characteristic of traditional Banko-yaki. With regular handling and use, the surface will gradually develop a smoother, more polished patina.

Yes, the kyusu features a precise, integrated clay strainer designed to filter out tea leaves effectively. It ensures a clean, smooth pour without the need for an additional metal mesh insert.

The white glazed interior serves a functional aesthetic purpose: it provides a high-contrast background that makes it easy to monitor the color and clarity of your tea infusion as it steeps.

Because each piece is completely handmade by an artisan in Mie Prefecture, there will be subtle, one-of-a-kind variations in texture and shape. These unique characteristics are a hallmark of authentic Banko-yaki craftsmanship.

Rinse the teapot with warm water after each use and allow it to air dry completely with the lid off. Avoid using soap or detergents, as the porous clay can absorb scents and residues.