SENSUJI NAMAKOMAKI Banko Yaki Kiusu teapot

As with any tea, it's very important to find right balance between water temperature, infusion time and quantity of tea.

Kyusu teapot is appreciated for its ability to subtly reduce tea astringency. In fact, kyusu means "teapot" in Japanese. Around the world, it is most often used There are many regions in Japan where kyusu teapots are produced.　

Banko-yaki teapots are not glazed on the inside. Banko-yaki kyusu is made from red clay fired in a highly reduced process.　Tea's direct contact with the unglazed clay brings out tea leaves flavor. Dark-brown color of the interior is due to firing process.　

Many kyusu teapots from other regions are glazed on the inside. This is the same as a layer of glass, so that tea never touches clay skin. Tea color will be the same, but taste will be different.　

Our tips for preparing tea: - For one cup of tea, allow 3 to 4g of tea leaves. Pour tea into teapot - For first infusion, bring 15 cl of filtered (or low-magnesium) water to +80°C and pour into the teapot. Leave to infuse for 1 to 1.5 minutes. For high-quality tea, 10 cl of water will be sufficient.

Serve and enjoy your tea. - For second infusion, repeat these steps and infuse for around 15 seconds.