【Japanese teapot】Yumiko Iihishi (White Kyusu)
Artist: Yumiko Iihoshi
【 Capacity 】
S: approx. 200ml
L: approx. 350ml
【 Size 】
S: φ87 × H75 mm
L: φ87 × H90 mm
It is durable and easy to use, and its characteristic wide-diameter design makes it easy to clean. The soft white color with a sense of cleanliness goes well with any tea bowl, making it perfect for use at home, from meals to tea time, and as a gift. When hot water is poured in, the color of the unfurling leaves shows beautifully against the white porcelain. The strainer sits at the base of the spout, so the interior stays wide and the leaves have room to move—an important point for brewing good tea.
Fired at a high temperature, the fine-grained body does not readily absorb the components or aroma of tea, so you can enjoy green tea, hojicha, black tea and more without worrying about flavors carrying over.
【Care Instructions】
・For daily cleaning, please wash with water only, without using detergent.
・Make sure the tea strainer is thoroughly dried to prevent water from collecting inside.
・If tea stains are difficult to remove, soak the teapot overnight in a solution of kitchen bleach diluted to about 1%. After soaking, rinse thoroughly with boiling water.
※Please note that items may sell out as we share inventory with our store. We appreciate your understanding.
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How to Brew Delicious Tea🍵🍃
【 Basic Measurements 】
・For 1-2 servings : 5g tea leaves / 160ml hot water
・For 3-4 servings : 8g tea leaves / 300ml hot water
◆ First Brew
Water temperature : 85°C
Steeping time : 90 seconds
Point : Enjoy the signature aroma of sencha along with a refreshing bitterness and astringency, balanced by a gentle umami and subtle sweetness.
◆ Second Brew
Water temperature : 85°C
Steeping time : 20-30 seconds
Point : Slightly increasing the temperature enhances the astringency, offering a lighter, more refreshing taste compared to the first infusion.
◆ Third Brew
Water temperature : 95-100°C
Steeping time : 10 seconds
Point : A short steep with boiling water brings out a soft bitterness and astringency, creating a clean, mellow finish.
→ OKUMIDORI (SENCHA / KYOTO)
【 Basic Measurements 】
・For 1-2 servings : 5-6g tea leaves / 160ml hot water
・For 3-4 servings : 8-10g tea leaves / 300ml hot water
◆ First Brew
Water temperature : 65°C
Steeping time : 90 seconds
Point : Brewing at a lower temperature reduces bitterness and astringency, allowing you to fully enjoy kabusecha’s signature “covered aroma” (ooika) and its rich umami flavor.
◆ Second Brew
Water temperature : 85°C
Steeping time : 20-30 seconds
Point : Using hotter water brings out a slightly more astringent profile, offering a new dimension of flavor compared to the first brew.
◆ Third Brew
Water temperature : 95-100°C
Steeping time : 10 seconds
Point : A quick steep with boiling water draws out a gentle bitterness and clean astringency for a refreshing finish.
→GOKO (Kabuse Sencha / Kyoto)
【 Basic Measurements 】
・For 1 serving : 4-6g tea leaves / 100ml hot water
◆ First Brew
Water temperature : 50°C
Steeping time : 2 minutes
Point : Brewing slowly at a low temperature results in almost no bitterness or astringency, allowing the deep umami flavor to shine through.
◆ Second Brew
Water temperature : 60°C
Steeping time : 30 seconds
Point : Slightly increasing the temperature brings out a new layer of aroma and mild astringency, along with a gentle umami taste distinct from the first brew.
→UJIHIKARI (GYOKURO / KYOTO)
LEAF TEA
