Teaware

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Frequently asked questions

Rinse with warm water after use and dry upside-down. Skip soap on unglazed Tokoname clay. Over time it absorbs flavour from the tea and improves the brew. Glazed pots can be washed gently but always avoid the dishwasher.

A 200–300ml kyusu suits one or two cups of sencha or gyokuro. Go up to 400–500ml if you brew for the family or pick a larger 600ml pot for houjicha and bancha, where the leaf needs more room.

You can, but unglazed kyusu absorb flavour over time and are best kept for one tea family. For black tea, choose a glazed porcelain pot or a stoneware teapot you don't mind cross-using.

Most porcelain pieces handle the dishwasher and microwave fine, but unglazed stoneware and hand-thrown pots from kilns like Tokoname or Bizen should be hand-washed only. Sudden heat changes can crack the clay, so warm pieces gradually with hot water before brewing. Check individual product pages for more information.

Get inspired with some recipes

Sticky Soy-Glazed Beef with Sesame Rice

Sticky Soy-Glazed Beef with Sesame Rice

A quick, glossy stir-fry-style beef dish with rich Japanese-inspired flavour. Perfect for a weekend dinner in under 30 minutes.

New Potatoes with Fresh Wasabi Butter

New Potatoes with Fresh Wasabi Butter

A simple seasonal side that turns humble new potatoes into something elegant and memorable. 

Grilled Mackerel with Mikan Ponzu

Grilled Mackerel with Mikan Ponzu

A classic combination that lets the rich flavour of mackerel shine.

Sticky Soy-Glazed Beef with Sesame Rice

Sticky Soy-Glazed Beef with Sesame Rice

A quick, glossy stir-fry-style beef dish with rich Japanese-inspired flavour. Perfect for a weekend dinner in under 30 minutes.

New Potatoes with Fresh Wasabi Butter

New Potatoes with Fresh Wasabi Butter

A simple seasonal side that turns humble new potatoes into something elegant and memorable. 

Grilled Mackerel with Mikan Ponzu

Grilled Mackerel with Mikan Ponzu

A classic combination that lets the rich flavour of mackerel shine.