Wabi-Iki black teapot and water cooler (200ml / 7.1oz)
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Commitment to Basics for Your Sencha
Because we dwelled on the material, we wanted to make it simple in design. We dare not put any fancy patterns or decorations. Therefore, you can genuinely appreciate the texture of the special clay. Actually for the potter, the smooth solid finish requires a great care than some textured finish because finger prints and small scratches are noticeable on the smooth surface. The simple design and the classic material are sincerely for you to savor a noble cup of tea serenely.
Yakishime; Secret for Good Tasting Tea
Yakishime is a type of ceramics which is baked in high temperature without any glaze. Tokoname, Aichi is a well-known region for producing this type of teapot. Yakishime can brew better tasting tea than porcelain, glass or aluminum teapots. The tea brewed in the unglazed pot gets mellow and has rich flavors with mouth-filling umami. It is said that the clay adsorbs the bitter taste, so it provides a pleasing rounded flavor. *In a survey with about 2000 respondents, 85% of the respondents actually opined that the tea prepared with a non-glazed teapot is more delicious.
*Salon No.37, Japanese Tea Instructor Association, 2011
Nowadays, most of Tokoname pots are made of ready-made clay. However, the clay used in this product is made in a traditional method. The potter makes it from raw materials by elutriation which is different from making it by milling. He just agitates and strains the muddy clay in the morning and evening every day for a few months. It creates the fine texture. He dries it out in unglazed bins and on the shelves for another few months. We asked him why he puts so much time and effort. What is the difference from the ready-made clay? He answered with a smile “Well, I don’t think there is much difference, but people say that tea gets delicious.” He might be right. It might look the same, but the precious earth helps on brewing exquisite-tasting tea and provides people a sense of contentment.
Yuzamashi Water Cooler
It is said that it's better to use boiled water for brewing delicious tea. You can take out the chlorine smell of the tap water by boiling. Controlling water temperature is absolutely crucial for Japanese tea. People often do it by transferring the boiled water from vessel to vessel, which can be the pot and cups. Yuzamashi is an additional vessel to cool it down faster. Having yuzamashi makes your tea preparation much smarter.
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