Kyusu-teapot with golden speckles

€110.00*

Not available

Product number: 41104.1

Kyusu-teapot with golden speckles

The elegantly crafted anthracite coloured pot with golden speckles was handmade by Tokuta Fujita in Tokoname, a town famous for its pottery
Japanese Kyusu side handle teapots are ideal for brewing green tea.
The tea leaves are free to unfold in the pot and are retained by an integrated strainer in front of the spout during infusion.

The filling quantity of the pot should be chosen in such a way that the tea can be completely distributed over the waiting cup(s) and no water remains in the pot.
The leaves remain in the pot and are then simply brewed again briefly with water for further infusions.

Capacity: 160ml
For 1-2 persons

The filling quantities are measured to the rim in each case - the actual amount in daily use is somewhat smaller.

Deviations

Please note that shape, color and size of the tea ceramics may vary slightly!
This is especially true for teapots, which are all at least partially handmade.

Cleaning

For cleaning in everyday use, simply tap out the tea set and rinse well with clear water, even through the strainer. If, after prolonged use, the strainer has slowly become clogged, you will find instructions here for the care and cleaning of your teapot - for unadulterated tea enjoyment: Cleaning instructions for teapots

Properties

Origin:	Japan

Shimodozono International GmbH

Strothestrasse 50

49356 Diepholz

Germany

Phone: 05441-9959560

Fax: 05441-9959569

E-Mail: info@keiko.de

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Gyokuro Chidori- Organic Japanese Green Tea

Chidori = Japanese for ‘plover’ Enjoy a gyokuro with dark, silky, needle-shaped leaves, offering fresh green Ooika aromas and a harmonious balance of delicate fruity spice and refined sweetness. The tea from the Yabukita cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the beginning of May. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi). Gyokuro Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Try a cold brew!The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Content: 0.05 kg (€760.00* / 1 kg)

€38.00*

Available, delivery time: 1-3 working days (in Germany)

Gyokuro Tonbo - Organic Japanese Green Tea

Tonbo = Japanese for "dragonfly"Thanks to slightly more intensive steaming and drying, this gyokuro is particularly rich in extracts. This is reflected in a beautiful green colour in the cup and a spicy, warm aroma, making the tea a wonderfully full-bodied treat. The tea from the Sae Midori cultivar is grown in the highlands of Kagoshima, and the tea bushes are harvested only once a year at the end of April. In two stages, the tea plants are shaded for a total of three weeks before harvesting and only lightly steamed (Asamushi). Gyokuro Organically grown gyokuro is a rarity, as the tea plants are particularly susceptible to pests due to the heavy shading. Extreme care and a great deal of experience are therefore essential for cultivation. However, the effort is rewarded with a very distinctive, complex aroma. Gyokuro is often described as the master class of Japanese green tea cultivation. Preparation The classic method: Gyokuro is traditionally prepared very intensively with 6-7g of tea leaves per 100ml, water heated to 40-55°C and a steeping time of approx. 2 minutes. This produces a tea with an incredibly dense, full-bodied aroma and a very pronounced sweetness. Our recommendation: For a full but slightly lighter aroma, use 3-4g of tea leaves (a heaped teaspoon) per 100ml, water at 55-60°C and a steeping time of approx. 1.5 minutes. The second infusion then only steeps for approx. 30 to 45 seconds at 60°C. For the third infusion, the steeping time can be extended to one minute. Tip: Try a cold brew!The sweet aromas are particularly pronounced in cold infusions. To make a cold brew, add 3-4g of tea leaves to 100ml of cold water and steep for at least 5 minutes. In warm weather, you can also replace some of the cold water with ice cubes and serve in a wine or champagne glass. Storage To best preserve the valuable aromas and ingredients of the tea, please seal the bag tightly and store in a cool, dark place.

Content: 0.04 kg (€1,125.00* / 1 kg)

€45.00*

Available, delivery time: 1-3 working days (in Germany)

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