Jinsui Kiln Handmade Kyusu Teapot

A beautiful handmade Tokoname-ware kyusu teapot with inbuilt strainer made of unglazed Japanese grey clay. This pot is surprisingly light and has a pleasing natural finish. Kyusu are traditionally used to brew Japanese green teas, but can be used for all kinds of tea.. Matching cups and storage jar also available.

• Size: W185mm × D155mm × H85mm
• Capacity: 460ml
• Material: Ceramic
• Origin: Jinsui Kiln, Tokoname, Aichi, Japan

Care: Handwash with warm water only. Not dishwasher safe. Not microwave safe. Traditional Japanese grey clay is slightly porous so we do not recommend using this pot to brew flavoured teas.

Note: All measurements are approximate. Product colour may vary slightly due to photographic lighting or your monitor settings. This product has been tested to be free of lead and cadmium contamination.

About Jinsui

The name Jinsui combines the characters for “person” (人, jin) and “water” (水, sui), reflecting the idea that just as people need water to live, civilizations have always flourished where water is abundant. When the previous generation began producing teapots (kyusu), they embraced this philosophy and chose the name Jinsui to honor the essential relationship between humans and water.

How the color of the clay affects the taste of tea.

• Black Clay
  When fired, black clay remains relatively porous, meaning it doesn’t become fully dense. At a microscopic level, many tiny holes remain in the clay. These pores are said to absorb bitterness and off-flavors during brewing, resulting in a smoother, more mellow cup of tea.

• Gray Clay
  Gray clay becomes denser when fired, and the pores shrink in size. This reduced porosity means less flavor absorption, allowing more of the tea's original character to come through in the taste.

• White Clay
  White clay falls between black and gray in terms of porosity. Accordingly, the flavor profile of tea brewed in a white clay teapot is balanced — smoother than in gray, but truer to the original taste than in black.