A grooved black Tokoname-yaki Kyusu teapot with Sendan “thousand steps” decoration, recommended for enjoying all kinds of Japanese green tea. Handcrafted in Tokoname: a historic ceramic centre renowned for its iron-rich red clay, this practical all-rounder fitted with a hand-perforated ceramic strainer is perfect for seasoned tea drinkers and newcomers alike.
Kyu u su – Tokoname Kuro
€ 72,00 Incl. VAT
Tokoname Kuro – Japanese Tea pot
Capacity / volume: 280 ml
Material: Porcelen
Origin: Tokoname, Aichi, Japan
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3. Sencha
Fukamushi Sencha Yame tea is steamed longer than regular Sencha, giving the tea leaves a lighter aroma, and deeper taste. Thanks to this deep taste, Fukamushi tea is also very suited to make ice tea. Fukamushi tea leaves are shorter than regular Sencha leaves.
2. Matcha
The last weeks before harvest, the tea plants are covered with shadow nets. This forces the plants to create extra polyphenols in order to make its photosynthesis, making the Matcha tea very rich in anti-oxidants. The caffeine in Matcha is absorbed slowly by the blood, giving a 3 hour lasting boost of concentration. In order to enjoy the slight bitter taste, Japanese tend to eat something sweet prior to drinking Matcha tea. This way you get the perfect balance between sweet & bitter.
Tea Accessories
Dimensions: W90 × D90 × H320mm Practical capacity: 1,2 L
Tea Accessories
Porcelain holder for your Chasen (or matcha whisk) to dry up and keep it’s form. (exclusive Chasen)
7. Tea bags
Hojicha Yame tea bags: for convenience we have put our Hojicha in a tea bag as well. Our tea bags all contain 5gr of 100% Japanese green tea!
7. Tea bags
Sencha Yame tea bags: for convenience we've put our sencha in a tea bag as well. Sencha Yame is also known as Yamecha. ( New arrival in Dec. )
9 Tea pots & kettles
Content 80cl.
Tea Accessories
Dimensions: W90 × D90 × H320mm Practical capacity: 1,2 L
3. Sencha
Our basic tea with a deep green taste and colour. Sencha Yame is also known as Yamecha.
1. Gyokuro
During the last weeks before harvest, the tea plants are covered with shadow nets. The shade forces the tea plants to produce more chlorophyll in order to make its photosynthesis. The extra chlorophyll gives the tea leaves a very sophisticated and deep taste. It is also very rich in anti-oxidants. If brewed correctly, a sip of Gyokuro brings an explosion of taste in the mouth!