Teacup "Sakura", Set of 5

Item no.: 41203 This practical kyusu made of bright clay has an integrated clay strainer in front of the beak-shaped spout and a hanging strainer, which facilitates cleaning and can also be hung directly in a tea bowl - ideal for on the road, when the pot is better left at home due to lack of space or risk of breakage. The teapot is created by the artist Ninsui in Tokoname. 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. DimensionsFilling capacity: 180mlFor 1-2 persons .Variations Please note that the shape, color and size of the tea ceramics may vary slightly, especially for pieces like this 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 clogged, you will find instructions for the care and cleaning of your teapot - for unadulterated tea enjoyment here: Cleaning instructions for teapots

This teapot is covered with a light gray to light green iridescent glossy glaze. Some recesses reveal views of the brown clay underneath. The inside of the jug is also unglazed and features an integrated metal strainer. Made in Tokoname Japanese Kyusu side handle teapots are ideal for brewing green tea.The tea leaves are free to unfurl in the pot and are retained by an integrated strainer in front of the spout during infusion.This teapot is equipped with a stainless steel mesh strainer, which is ideal for holding back even the smaller leaf particles of fukamushi teas. 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. DimensionsFilling capacity: 230mlFor 1-3 persons .Variations Please note that the shape, color and size of the tea ceramics may vary slightly, especially for pieces like this 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 clogged, you will find instructions for the care and cleaning of your teapot - for unadulterated tea enjoyment here: Cleaning instructions for teapots

The Yutaka Midori cultivar gives the Shincha Classic its familiar fresh green aroma and rich colour. This year we combined it with the recently developed cultivar Sae Akari. Special features Shincha - the ‘new tea’ heralds the start of the tea year every spring. The first tea from the fine, particularly aromatic leaf tips, which are harvested in the subtropical climate of Kagoshima as early as mid-April.  In order to capture the fresh flavour in the best possible way, shincha is dried a little more lightly in the final processing stage than is usual for sencha. Cultivars:Yutaka Midori from the KEIKO organic farm in Kawanabe (Chiran) and from the Komaki brothers (Minami-Satsuma)Sae Akari from Kawaji-san in Hioki) Kabusecha is a green tea that is produced by shading the tea plants for 7-10 days before harvesting, which results in a high content of chlorophyll and other active ingredients and a low level of bitterness. Their characteristic ‘shade flavour’ is called ‘ooika’. Early harvests such as Shincha Yume also have a particularly high theanine content, which is noticeable in the sweet flavour. Preparation We recommend an infusion temperature of around 60-65°C. Allow the first infusion to infuse for about 1 minute. A few seconds are then enough to extract the flavour from the leaves. For the last infusion, you can increase the infusion time again to tease out all the flavour. If the tea still turns out stronger than desired, the flavour intensity can be slightly adjusted by adding a little more water. Deep steamed early harvests are particularly suitable for cold infusions (mizudashi). Even with cold water, Shincha Yume develops a particularly silky texture and a refreshing clarity of flavour after just 5 minutes of infusion. The sweet theanine notes also come into their own particularly well, as the bitter substances do not dissolve as much in cold water. Storage To preserve the tea's valuable flavours and ingredients as much as possible, please close the bag tightly and store it in a cool, dark place in the fridge or freezer.