“Shiboridashi" roughly translates to “squeeze-pour”. This design of the teapot allows you to squeeze every last drop of the liquor from the leaves. Both the body connected to spout and lid of the kyusu have fine holes and grooves carved, which serve as a tea strainer.
Originally, tea should not leak from the lid, but this unique shape was created by reversing the conventional concept and making holes on the lid for the purpose of pouring tea.
The simple structure with a large opening also makes it easy to wash and keep sanitary.

The clay used is the original of Nankei Pottery, which has been blended for kyusu for more than 50 years. The highly viscous clay is baked at high temperature therefore the kyusu does not absorb water nor retain the scent of tea leaves. You can enjoy varieties of tea with this pot.

The color of the kyusu is soft black with a dull glossy glaze that creates fine speckled pattern. The inside is unglazed, so the subtle roughness of the pot’s surface moderately reduce the astringency of the tea, resulting in a mellow and delicious taste.

It is suitable for brewing coarsely strained tea in the traditional way.