Kyusu-teapot "Shiko" small, Banko-Yaki, 350 ml

Hitoshizuku translates as "one drop" and refers to the drop-like shape of the pot. Simple and elegant, Japanese aesthetics in the tradition of Bako-Yaki ceramics and modern design find a harmonious balance here.In the open pot, the tea can unfold freely and is retained by the strainer in front of the beak-shaped spout when brewed in the pot. The leaves remain in the pot and are then simply brewed again briefly with water for further infusions.In the open teapot, this process can be followed particularly beautifully - it is also ideally suited for cold infusions.Special featuresIn the Fujiso Manufactory, the holes in the clay strainer are pierced by hand before pouring. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay sieves of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. In the case of intensely steamed tea (fukamushi cha), the fine leaf material may get stuck in the holes. On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze has been specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and to prevent it from settling in the porous clay. Thus, the pot can be used for alternating teas with intense aroma without it lingering on the next tea. The lack of a handle makes the pot easy to store in the kitchen cupboard or luggage to save space, and it is also well-suited for left-handed people. By the way, the Hitoshizuku teapots were selected as official Olympic souvenirs and are offered at all venues.Filling capacity220 ml, for 1-2 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller.DeviationsPlease note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade.CleaningTo clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

The shape of classic Western teapots was taken up and adapted to the special requirements of green teas in the production of this pot. The result is an elegant Banko-Yaki pot that combines Western and Eastern tea traditions.The tea leaves can unfold freely in the pot, which is quite generous at 480ml, and are retained in the pot by an integrated strainer before the spout during brewing. The leaves remain in the pot and are then simply briefly brewed again with water for further infusions. Special featuresAt Fujiso Manufactory, the holes in the clay strainer in front of the beak-like spout are poked by hand. This skill is still mastered by only a few masters in Japan - there are only 3 artists left who make such sieves in Japan. Clay screens of this type are particularly well suited for slightly larger leaf material. These include medium-strong or only lightly steamed teas such as Gyokuro, Shincha Yakushima, Hojicha, Oolong and other specialties. The tall shape of the pot is particularly well suited to teas with a higher infusion temperature (such as benifuuki, hojicha, oolong and kocha) and promotes the development of aroma and fragrance.The handle and spout are shaped so that the pot fits comfortably in the hand and the tea can be poured without dripping. The notches on the lid ensure a smooth flow when pouring by improving air exchange.On the outside, the reddish-brown clay typical of the Banko-Yaki style is unglazed, while a light, pale green glaze has been applied to the inside. This glaze was specially developed to facilitate cleaning and to allow the aroma of the prepared teas to develop without external influences and not to settle in the porous clay. Thus, the pot can be used for alternating teas with intense aroma without it lingering on the next tea. Filling capacity450ml, for 1-5 personsThe filling quantity of the pot should be chosen so that the tea can be completely distributed to the ready cup(s) and no water remains in the pot between infusions.The filling quantities are measured to the rim - the actual amount in daily use is slightly smaller. DeviationsPlease note that the shape, color and size of tea ceramics may vary slightly!This is especially true for teapots, which are all at least partially handmade.CleaningTo clean the teapot after everyday use, simply tap the teapot against your palm to loosen the tea and shake it out. Rinse well with clear water, also through the strainer. If the strainer has become clogged after longer use, you will find instructions here on how to care for and clean your teapot - for undiminished tea enjoyment: Cleaning instructions

Kabuse Bancha is a green tea speciality made from the pruning of the tea plants after the main harvest, usually after the last harvest in summer or autumn. However, KEIKO Bancha is harvested in spring and processed as carefully as only Sencha or Kabusecha is usually processed. In spring, the leaves contain particularly high levels of theanine, which gives this unusual Bancha a particularly mild, harmonious aroma. It is light green in the cup and an ideal family and beginners green tea. In Japan Bancha is often served in restaurants. Kabusecha Kabusecha is a green tea for which the tea plants are shaded, thus forming a high content of chlorophyll and other active ingredients and at the same time little bitter substances. Their characteristic "shade aroma" is called "ooika". Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

Hojicha (or: Houjicha) is a roasted green tea. The name is composed of the word 'hojiru' for 'toast' and the 'cha' for 'tea'. With a Horoku tea roaster you can even roast your own hojicha from your favourite green tea. KEIKO Hojicha is made from Kabusecha of the 1st and 2nd picking. Hojicha is probably the only green tea that has the right to have a red-brown cup colour. What otherwise indicates a lack of quality is in this case desired. Hochija is a great companion in both the cold and warm seasons. With its warm, mild and nut-like roasting aromas, a hot Hojicha is just right to warm up after a long winter walk. In Japan, Hojicha is often drunk with the whole family at dinner. But it is also great in the summer as a cold refreshment when you are out and about, doing sports or just to accompany your meals. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we recommend to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer. 

A honey-golden cup colour and a flowery rounded aroma characterise this black tea from the name-giving island Yakushima, a dreamlike natural idyll of the Kagoshima Prefecture about 60 km south of the main island Kyushu. Amidst the lush forests of a nature reserve, which has been declared a World Heritage Site by UNESCO, the tea grows here in small tea gardens, which are cultivated by the Fujiwara family according to EC organic guidelines. In contrast to conventional black tea, the fermentation time for this Japanese black tea is somewhat shorter and varieties are used that are traditionally used mainly for green tea.

This Japanese green tea from the 2nd picking is very tenderly fermented. It is made from the tea variety "Benifuuki". This is characterized by a particularly high content of the special active ingredient epigallocatechin gallate 3 (EGCG 3), which reaches its peak similar to the caffeine content at the 2nd picking. The yellowish-green, clear cup has a slightly tart aroma with a floral note, which is particularly emphasized when the infusion time is shorter. The production and also the scent is similar to that of the Oolong tea. However, the freshly harvested leaves are not simply heated, but steamed for a short time while overheated. Furthermore, the partial fermentation does not take place in a warm environment as with Oolong, but in the dark at a low temperature! Only the further drying and pressing process corresponds to that of Oolong tea. Storage In order to preserve the precious flavours and ingredients of the tea as best as possible, we ask you to seal the bag well and store it cool and dark - ideally in your refrigerator or freezer.