Ready to explore the world of loose-leaf Japanese tea? Our Kyusu Starter Set comes with Tokoname-yaki kyusu (in either red, black, blue, or beige) and two porcelain cups with a pine needle motif. We’ve also included 10g samples of our three best-selling teas.
The set contains:
- Tokoname-yaki 300ml Kyusu - Your choice of red, black, blue, or beige
- 2x 100ml Mino-yaki Pine Needle Porcelain Yunomi (teacup)
- 10g bags of Matsuba Sencha, Takamura Kamairicha, and Zansho Houjicha
- Instructions card
- Gift Box
Teaware You'll Enjoy Using
Tokoname-yaki Kyusu
The perfect all-round teapots, ideal for both solo and group tea sessions, feature built-in ceramic filters for naturally straining tea.
Tokoname-yaki (常滑焼) is a type of Japanese pottery that has been made in Tokoname since the 12th century.
Mino-yaki Pine Needle Yunomi
Decorated with an elegant matsuba (松葉 - pine needle) motif, these cups are suitable for all types of tea.
Mino-yaki (美濃焼,) is a type of Japanese pottery produced in Mino Province in Gifu Prefecture, Japan.
Carefully Selected Teas
Sencha
Matsuba
This yabukita sencha was grown amongst the mountains of Honyama, giving it a crisp, invigorating taste reminiscent of a cool mountain breeze.
Of Shizuoka's many tea-growing regions, tea from Honyama is praised for its transparent and elegant taste, deriving from the mineral rich soil and the subtle, natural shade of fog and mountains.
Matsuba is the perfect gateway to this classic style of sencha.
Kamairicha
Takamura
The rare pan-fired processing of this kamairicha from Kumamoto gives Takamura its savoury and nutty flavour.
Though older than sencha, kamairicha makes up less than 0.5% of Japanese tea produced today. This traditional tea is smooth and easy drinking, with less astringency than most sencha.
Kumamoto has a long history of tea production, dating back to the 12th century. In the 1600s, the pan-firing or kamairi (釜炒り) method of the production was introduced from China.
Houjicha
Zansho
Unlike most houjicha which is made from lower-quality bancha, Zansho is made by roasting first flush sencha leaves and stems, resulting in a deep, full-bodied tea. The leaves give Zansho its punch and body with the stems providing a touch of sweetness.
With a well-developed roast, this houjicha is strong enough to pair with meals yet complex enough to be enjoyed on its own.
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