Hello everyone, I'm Keko, one of the online staff members.
Today, I’d like to introduce you to the fascinating world of Japanese tea vessels, focusing on their various shapes and the roles they play in enhancing your tea experience. Whether you’re a seasoned tea enthusiast or just beginning your journey, exploring these vessels is an essential step in truly appreciating Japanese tea culture.
Treasures of Simplicity: The Hōhin
The hōhin (宝瓶) is a small, handleless teapot, typically used for brewing high-quality Japanese green tea like gyokuro or sencha. Its design is elegant and functional, with a wide spout that allows for precise pouring and a built-in strainer to keep tea leaves from escaping. Because it doesn’t have a handle, the hōhin is perfect for brewing tea at lower temperatures, as the heat won't make the pot too hot to hold. Its compact size makes it ideal for brewing a small amount of tea, ensuring you can savor every drop.
Practical and Timeless: The Yokote Kyūsu
The yokote kyūsu (横手急須) is the traditional Japanese side-handled teapot. The spout extends from the side of the body, making it easy to pour with one hand. This style of teapot is incredibly versatile and can be used for almost any type of Japanese tea, from light sencha to robust hōjicha. The side handle design also allows for precise control when pouring, ensuring an even distribution of flavor into each cup. Its timeless appeal has made it a staple in many Japanese households for centuries.
Why the Shape Matters
The design of a tea vessel isn’t just about aesthetics; it also impacts the brewing process and how the tea tastes. For instance:
Hōhin: Encourages a slower, more meditative brewing process, bringing out the nuanced flavors of delicate teas.
Yokote Kyūsu: Facilitates efficient brewing for everyday enjoyment, perfect for sharing with family or friends.
Choosing the right vessel can transform your tea ritual, turning it into a moment of mindfulness and delight.
A Tip for Your Next Brew
If you’re using a hōhin, try brewing a high-grade gyokuro. Heat your water to about 60°C (140°F) to preserve the tea’s natural umami and sweetness. For the yokote kyūsu, steep a hearty hōjicha at around 90°C (194°F) for a warm, roasted flavor that’s perfect for cozy evenings.
