Takasuke Kiln Kyusu Tokoname-yakiThis mini kyusu tea pot is made for steeping high grade sencha, kabusecha, or gyokuro in small amounts. Officially designated kyusu of the Nihoncha Instructor's Association. Volume: 100 ml Tradition: Tokoname yaki Artist Profile: Hiroshi Kita 1958 Born as the first son to the Takasuke Kiln 1981 Graduated from Kyoto Prefectural Ceramics School 1982 Graduated from the Kyoto Prefectural Industrial Center Porcelain Course 1982 Apprenticed with master

Catechin ★★ Theanine ★★★★★ Caffeine ★★★ Vitamin C ★★★ Chlorophyll ★★★★

though his great-grandfather was the one who built their first processing factory in the late 19th century

the single greatest honor has been the Emperor’s Cup award in 2002

or smoothies and other drinks where the color is not as important

A note from Kuma-san (tea farmer):

The roots of burdock are often utilized  in Japanese cuisine and have a sweet flavor filled with woodiness

Add the milk and continue heating for 10 minutes more while occasionally mixing

The wood of the lid becomes the chazutsu's product name

Isshin Niyou Hat Pin is also available

Suikaen in Takayama traces its roots back to the 16th century and is one of a few studios preserving the tradition of whisk crafting

It’s Japanese name hakka is now called Wahakka or Washu Hakka 和薄荷 (wa=japanese

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