The teaware we offer, like our teas, must meet a number of high standards. The right teaware enhances the tea experience and we test out many different teapots and cups to ensure an ease of use, aesthetic charm, and high function with good value.
Handmade touches adorn this lovely and teapot that is ideal for sharing any type of tea.
Masterful craftsmanship and handmade details in this large kyusu.
The artist's fingerprints press into the red shudei clay forming a teapot that is lovely to hold, and when you use it, it's easy to feel connected to the artist.
This teapot has many features that make it great for preparing and sharing tea with a group. The handle fits well into the hand, and the sesame filter works will across all types of tea.
This teapot was made in Aichi, Japan by the potter Hokuryu and has a volume of 320ml (10.8oz).
Shudei clay becomes black in the reduction kiln. This lovely teapot is a joy to use.
Masterful craftsmanship and attention to detail in this handmade kyusu.
The black color of the shudei clay comes from firing the red clay in a reduction kiln.
This lovely teapot has many features that make it great for preparing tea: a flanged spout for guard against spout backdripping, fine sesame clay filter, a cut-out in the lid lip to aid in removing leaves, and a handle that is very comfortable to hold.
This teapot was made in Aichi, Japan by the potter Hokuryu and has a volume of 280ml (9.5oz).
Traditional red shudei wide kyusu that is a joy to use, and is easy to remove leaves.
Traditional wide kyusu, perfect form for many teas.
Traditionally pancake shaped teapots are used in Japan for high quality gyokuo green teas. This gem is lovely for green teas, but also will work well for all varieties of tea.
This teapot was made in Aichi, Japan by the potter Gyokko and has a volume of 140ml (4.75oz).
Reduction fired shudei wide kyusu that is a joy to use, and is easy to remove leaves.
Traditional wide kyusu, perfect form for many teas.
Traditionally pancake shaped teapots are used in Japan for high quality gyokuo green teas. This gem is lovely for green teas, but also will work well for all varieties of tea.
This teapot was made in Aichi, Japan by the potter Gyokko and has a volume of 140ml (4.75oz).
Handmade and traditional, this unglazed red shudei clay Japanese teapot is a simple treasure.
Simple and elegant function with timeless Japanese red-earth.
This little red beauty can fit in the palm of your hand and brew a delicious pot of tea for one or shared with a friend. This red unglazed mineral rich clay is smooth and elegant. Artistry is evident in its fine pouring and fine ceramic filter. The wide exact fitting lid allows for easy removal of used leaves.
This specific kyusu is made from the Shudei clay from Japan which is iron rich and good for brewing all types of teas. The clay is said to impart a soft smooth and long-lasting taste to the tea due to its unglazed finish and mineral richness.
We've used this very style kyusu for years, and it is one of our favorite brewing devices, especially since after two years of usage it has seasoned so beautifully.
This teapot was made in Aichi, Japan by the potter Gyokko, and has a volume of 140ml (4.75oz).
Traditional wide gaiwan made with a blend of 9 clays and glazed with a speckled sky blue.
9 blended Chinese clays glazed with a soft speckled sky blue.
Nothing speaks of traditional tea brewing like a Gaiwan (蓋碗 Gàiwǎn). This tea brewing device is versatile and elegant with its roots reaching back to the Ming Dynasty (1368-1644). Its versatility is due to the use of porcelain and its ability to not carry scents or flavors from the various teas brewed in it. Gaiwans have traditionally been used for green tea and white teas because they do not affect the lighter and subtle flavors or fresher teas.
The gaiwan can also be used as a cup to drink the tea from and not just a brewing instrument. In China it is common to see people sipping their green tea from a gaiwan with the lid still on as a means to hold back the tea leaves. When the gaiwan is used as a drinking device all three of its parts are used, the lid, cup and saucer. The lid has multiple functions. It can be used to keep the water warm and as a strainer when pouring and drinking to hold back the leaves. The cup is used for brewing and drinking and the saucer is used for holding the gaiwan if it is hot or for setting it down.
The use of a gaiwan is related to Gongfu tea service which roughly translates as “skilled” tea service. The reason that “gongfu” tea service has the notion of skilled is that the preparation requires focus and attention to detail requiring a degree of skilled action. The use of a gaiwan is not difficult but does require skill in that the upper lid is used as a filter for the tea leaves when poured. What makes a gaiwan more or less difficult is the flare of the lip on the cup. The wider the flare of the lip of the cup the easier it is to hold, use and pour. The lip cannot be too wide which would make it difficult to handle with one hand, which is how gaiwans are traditionally poured. We looked for gaiwans that are beautiful and easy to use, all three of the handcrafted gaiwans that we have sourced from China meet this criteria.
Handcrafted pear-shape kyusu with lovely reticulated amber glaze.
Striking kyusu with beautiful tiger's eye glaze.
This handmade pear-shaped teapot is humble in its look and traditional feeling. The mineral rich speckled clay is similar in texture to Japanese shigaraki, and it feels unique to the touch. To me, it has an old-world, wabi-sabi aesthetic. The glaze variation is incredible.
This teapot is ideal for gong fu tea preparation when sharing with a friends, or just by yourself. The handle is very easy to hold, and it has very nice balance. It has 7-hole hexagon filter that will work well for all types of Chinese and Taiwanese teas.
This teapot was handmade in Jingdezhen, China; fired at cone 10, 1300°C, featuresan unglazed interior, and has a volume of 235ml.
Handcrafted pear-shape kyusu with lovely reticulated amber glaze.
Striking kyusu with beautiful tiger's eye glaze.
This handmade pear-shaped teapot is humble in its look and traditional feeling. The mineral rich speckled clay is similar in texture to Japanese shigaraki, and it feels unique to the touch. To me, it has an old-world, wabi-sabi aesthetic. The glaze variation is incredible.
This teapot is ideal for gong fu tea preparation when sharing with a friends, or just by yourself. The handle is very easy to hold, and it has very nice balance. It has 7-hole hexagon filter that will work well for all types of Chinese and Taiwanese teas.
This teapot was handmade in Jingdezhen, China; fired at cone 10, 1300°C, featuresan unglazed interior, and has a volume of 235ml.
Handcrafted kyusu with beautiful earth tones of moss and brown-red clay.
Rustic, subdued, with moss and earth tones.
This handmade teapot is humble in its look and traditional feeling. The mineral rich speckled clay is similar in texture to Japanese Shigaraki, and it feels unique to the touch. To me, it has an old-world, wabi-sabi aesthetic.
This teapot is ideal for gong fu tea preparation when sharing with a friends, or just by yourself. The handle is very easy to hold, and it has very nice balance. It has 7-hole hexagon filter that will work well for all types of Chinese and Taiwanese teas.
This teapot was handmade in Jingdezhen, China; fired at cone 10, 1300°C, features an unglazed interior, and has a volume of 230ml.
Handcrafted kyusu with beautiful earth tones of moss and brown-red clay.
Rustic, subdued, with moss and earth tones.
This handmade teapot is humble in its look and traditional feeling. The mineral rich speckled clay is similar in texture to Japanese Shigaraki, and it feels unique to the touch. To me, it has an old-world, wabi-sabi aesthetic.
This teapot is ideal for gong fu tea preparation when sharing with a friends, or just by yourself. The handle is very easy to hold, and it has very nice balance. It has 7-hole hexagon filter that will work well for all types of Chinese and Taiwanese teas.
This teapot was handmade in Jingdezhen, China; fired at cone 10, 1300°C, features an unglazed interior, and has a volume of 230ml.
Handcrafted kyusu with beautiful earth tones of moss and brown-red clay.
Rustic, subdued, with moss and earth tones.
This handmade teapot is humble in its look and traditional feeling. The mineral rich speckled clay is similar in texture to Japanese shigaraki, and it feels unique to the touch. To me, it has an old-world, wabi-sabi aesthetic.
This teapot is ideal for gong fu tea preparation when sharing with a friends, or just by yourself. The handle is very easy to hold, and it has very nice balance. It has 7-hole hexagon filter that will work well for all types of Chinese and Taiwanese teas.
This teapot was handmade in Jingdezhen, China; fired at cone 10, 1300°C, featuresan unglazed interior, and has a volume of 230ml.
Translucent when held to light, matte pearl finish, easy to use, traditional and elegant.
Translucent when held to light, matte pearl porcelain, lean, traditional and elegant.
Nothing speaks of traditional tea brewing like a Gaiwan (蓋碗 Gàiwǎn). This tea brewing device is versatile and elegant with its roots reaching back to the Ming Dynasty (1368-1644). Its versatility is due to the use of porcelain and its ability to not carry scents or flavors from the various teas brewed in it. Gaiwans have traditionally been used for green tea and white teas because they do not affect the lighter and subtle flavors or fresher teas.
The gaiwan can also be used as a cup to drink the tea from and not just a brewing instrument. In China it is common to see people sipping their green tea from a gaiwan with the lid still on as a means to hold back the tea leaves. When the gaiwan is used as a drinking device all three of its parts are used, the lid, cup and saucer. The lid has multiple functions. It can be used to keep the water warm and as a strainer when pouring and drinking to hold back the leaves. The cup is used for brewing and drinking and the saucer is used for holding the gaiwan if it is hot or for setting it down.
The use of a gaiwan is related to Gongfu tea service which roughly translates as “skilled” tea service. The reason that “gongfu” tea service has the notion of skilled is that the preparation requires focus and attention to detail requiring a degree of skilled action. The use of a gaiwan is not difficult but does require skill in that the upper lid is used as a filter for the tea leaves when poured. What makes a gaiwan more or less difficult is the flare of the lip on the cup. The wider the flare of the lip of the cup the easier it is to hold, use and pour. The lip cannot be too wide which would make it difficult to handle with one hand, which is how gaiwans are traditionally poured. We looked for gaiwans that are beautiful and easy to use, all three of the handcrafted gaiwans that we have sourced from China meet this criteria.
Elegant small glass teapot that lets you view the unfolding of leaves and color of tea.
Adorable teapot that exhibits the beauty and color of tea.
I've been using this lovely teapot for a while now, and it's so adorable and functional. It has a smooth, accurate pour, and is made of high temperature borosilicate glass, which won't easily keep the flavors of the tea, and it makes for beautiful presentation of the tea before pouring.
The teapot has a unique spiral filter at the spout that can be removed. It was crafted in Jingdezhen, China, and has a volume of 150ml.
Hammered all-glass teapot-mug that's perfect for enjoying the beauty of the tea itself.
Functional, beautiful, and cozy hammered teapot-mug.
It's so nice to see the beautiful color of the fully presented in the teapot and cup. There's a simple beauty to this teapot-mug that I've really been enjoying. It is made of high temperature borosilicate glass, which won't easily keep the flavors of the tea, and it makes for beautiful presentation of the tea.
The teapot-mug has a basket strainer with very fine slits that strain the tea quickly and quite efficiently. You can rest the strainer in the lid after steeping. It was crafted in Jingdezhen, China, and has a functional volume of 325ml.
Modern style teapot that is incredibly simple to use and works well for all types of tea.
Simple, modern design with a static french press style filter.
This elegant and modern glass teapot is very easy to use, and is what we recommend to someone looking for the easiest and least expensive way to brew with a teapot so that the tea leaves have plenty of room to expand and also show off their beauty.
The BPA-free lid has a simple push down design that forms a seal with a silicon gasket against the glass. The lid itself has a fine, static french press style mesh filter that holds back the tea leaves when pouring. Because glass is neutral and won't season, you can use this with any tea without worrying about crossing flavors.
This is a teapot, not a kettle, so it is not suitable for stovetop use. To brew with this teapot: 1) heat your water with your separate kettle, 2) add leaves to this one-touch teapot, 3) add the hot water to the teapot, 4) place the lid on the teapot. After the tea has steeped to your liking 5) pour the brewed tea into your cup of choice.
Fast on-time, quick readout, large display, good sensitivity. Perfect for measuring tea.
Fast on-time, quick readout, large display.
Measuring the correct amount of tea is essential when dialing in the perfect brew. This slim scale has a large backlit display, turns on quickly, and is quite accurate to 0.01g.
