Left-handed brown Tokoname kyusu – 300 ml

Most Japanese side-handle teapots are designed for right-handed use. However, this brown Tokoname kyusu subtly reverses the usual order of form: its handle is positioned so that the pot can be held naturally, steadily, and precisely with the left hand.

It is not only a unique piece but also a truly practical tool for those who have previously tried to adapt their movements to right-handed kyusu.

Interestingly, it can be used not only by left-handers but also by right-handers, in which case you pour away from yourself, rather than towards yourself.

Comfortable design for left-handed tea drinkers

The long, sideways handle provides a secure grip, while pouring can be done with an effortless and well-controlled wrist movement. The placement of the spout and handle creates a natural balance for left-handed use, allowing the pot to be comfortably guided even when full.

This is particularly valuable when preparing Japanese teas, where a quick, even, and complete pour significantly influences the taste of the next infusion.

Spacious shape for leaves to unfurl

The pot's lower, wide body provides ample space for the leaves of Japanese green teas. Sencha, bancha, or hojicha leaves can open up more freely, and the water can permeate them more evenly.

The 300 ml volume is larger than that of classic pots used for concentrated gyokuro preparation, making it ideal for everyday tea drinking, preparing two or three smaller cups, or serving several guests.

Warm, natural Tokoname character

The deep, reddish-brown surface beautifully highlights the pot's classic, restrained form. Instead of ornamentation, the focus is on proportions, material, and beauty derived from use.

The unglazed ceramic surface evolves with time: with regular use, it can subtly change, increasingly bearing the traces of tea sessions. For this reason, it is worth using primarily for one family of teas – such as Japanese green teas.

What teas do we recommend it for?

The size and shape of the pot are particularly well-suited for:

• sencha and fukamushi sencha,
• bancha,
• genmaicha,
• hojicha,
• as well as lighter Japanese teas prepared with larger volumes of water.

The 300 ml volume allows for multiple cups of tea to be made at once, while the kyusu maintains the precise, multi-infusion usability characteristic of Japanese tea drinking.

Usage suggestion

For sencha, as a starting point, use about 6–8 grams of tea leaves with 250–300 ml of 70–75 °C water. The first infusion time can be 45–75 seconds, depending on the type of tea.

Completely empty the pot at the end of each infusion. The last drops are often the most concentrated, and if no water remains on the leaves, the next infusion will also stay clean and balanced.

Care

After use, remove the leaves, then rinse the pot with clean, warm water. Dish soap and dishwasher use are not recommended, as fragrances and detergent residues can affect the natural character of the ceramic.

Leave the pot to air dry completely, without its lid, in a well-ventilated place.

Technical specifications

Volume: approx. 300 ml
Type: left-handed, side-handle kyusu
Origin: Tokoname, Aichi Prefecture, Japan
Material: unglazed Tokoname ceramic
Color: deep, reddish-brown
Recommended use: for Japanese green teas, for 1–3 people