The longer green tea steeps, the more tannins are released. They make your tea taste bitter.

Built-in tea strainers in Japanese clay teapots, known as kyusu, are particularly well-suited because they make use of the entire volume of the pot. You can use a stainless-steel tea strainer with all your pots and cups.

Japanese teapots made of (natural) clay with a built-in strainer are ideal for brewing green tea and black tea. The teapot not only enhances the drinking experience but also helps bring out the authentic flavor.

Japanese tea bowls and cups distribute the aroma and flavor of green tea evenly and contribute to a harmonious overall experience.

You should always wash clay teapots by hand. Use clean water and avoid harsh detergents.

For the best results, we recommend using a kettle with a temperature control and a limescale filter. The wrong temperature and water with too much limescale can negatively affect the taste of your tea.