Nankei Kyusu Teapot
- Description
"The touch of raw unglazed ceramic gently softens your heart. Pause those busy hands, boil water, sip some tea, and let your heart unwind."  – Nankei Pottery
We are thrilled to showcase the beautiful works of Nankei Pottery, who have been crafting stunning ceramics since 1913.Â
Nankei captures the heart of the Banko-yaki style. Simple, minimalistic, and effortless, these timeless tea pieces will enrich your tea time for years to come.Â
The unglazed stoneware allows for a textured feel in the hands and also moderates astringency in the tea's brew – creating a pleasing, mellow flavor.Â
The kyusu features a hand-built strainer incorporated into the pot. Know that finer tea leaves, such as fukamushicha, gyokuro, or kabusecha can pass through which can add a more traditionally textured (but pleasing!) mouthfeel to your brew. If you would like a clearer experience, pour the tea through another strainer before serving.Â
Please note each piece is handmade and slight variations occur. Do not place kyusu directly on any heat source. Â
~ 19cm width x 12.5cm diameter x 5.3cm height (320cc). Serves 1-4 people
Process photo credit: Kazumasa Harada
Why we love it: A timeless piece perfect for everyday use.
Nankei captures the heart of the Banko-yaki style. Simple, minimalistic, and effortless, these timeless tea pieces will enrich your tea time for years to come.
Nankei Kyusu Teapot
Brewing & care
The broad, shallow form gives green tea leaves room to unfurl. A little attention to pouring and drying will keep this finely crafted kyusu a pleasure to use.
Before your first cup
Gently rinse the pot and lid with water. This is a brewing vessel, not a kettle: never place it over direct heat or in a microwave.
Choose your tea
This shape is particularly suited to loose-leaf green tea. Its handmade ceramic strainer offers a traditional brewing experience. Very fine leaves, especially deep-steamed teas, may pass through or clog the small openings; pour through a separate strainer if you prefer a clearer cup.
Brewing, step by step
- Add your loose-leaf tea, following that tea's recommended leaf quantity.
- Heat water separately, then allow it to reach the temperature recommended for your tea. Add the water to the kyusu and replace the lid.
- Steep for the time recommended for your tea. Temperature and timing should follow the leaves you have chosen, rather than a single recipe for every green tea.
- Begin pouring at a gentle angle and gradually tilt the pot. Avoid tipping it sharply: water can spill around the lid. Let the tea drain as fully as possible before your next infusion.
Process photo credit: Kazumasa Harada
Cleaning, drying, and storage:
• After brewing, rinse out the spent leaves with water or warm water. We recommend water-only washing for everyday care and individual hand washing rather than a dishwasher.
• Handle the integrated ceramic strainer delicately. Do not press against it or let the lid or other dishes strike it; its thin structure is fragile.
• Drain thoroughly and allow the pot and lid to dry fully before storing. Leave the lid off while drying so moisture can escape. Nankei also recommends occasional drying in sunlight.
• Store only when completely dry, with the lid and delicate strainer protected from knocks.
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