Banko Yaki Kyusu Hirokuchi Penry Teapot

As with all tea, it is very important to find the right balance between the temperature of the water, the infusion time and the amount of tea. The Kyusu teapot is appreciated for its ability to subtly reduce tea astringency in fact, Kyusu "teapot" in Japanese.

Without the world, it is most often used there are many regions in Japan where Kyusu teapots are produced. The Banko Yaki teapots are not enamelled inside. The Banko-Yaki Kyusu is made from red clay cooked according to a high-cut cooking process. The direct contact of tea with the unmooled clay makes the flavor of tea leaves out.

The dark brown color of the interior is due to the cooking process. Many Kyusu teapots from other regions are enamelled inside. It's the same thing as a layer of glass, so that tea never touch the clay. The color of tea will be the same, but the taste will be different.　

Our tea preparation tips: • For a cup of tea, allow 3 to 4G tea leaves. Pour the tea into the teapot • For the first infusion, carry 15 cl of filtered water (or low magnesium content) to + 80 ° C and pour into the teapot and let up 1 minutes to 1 mn 30. For high quality tea, 10 cl of water will be sufficient.

Serve and enjoy your tea. • For second infusion, repeat these steps and infuse for about 15 seconds.