{"product_id":"twilight-tokoname-teapot","title":"Twilight Tokoname Teapot","description":"\u003ch2 data-pm-slice=\"1 1 []\"\u003eProduct Description\u003c\/h2\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThe Twilight Tokoname Teapot is perfect companion for your daily tea. The unglazed clay interior learns the teas you brew most, and every future cup is a little better for it. The terracotta clay is sourced from Japan's Chita Peninsula, known for being lightweight in the hand and durable enough to brew with every day. The wider base and rounded body give the pot a modern feel without losing the heritage of the form.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003eThis is a small teapot at 380 mL (about 12.8 oz), enough for one Western mug or three to four small Japanese-style cups. We recommend adding a few \u003ca title=\"loose leaf teas\" href=\"https:\/\/www.theteaspot.mom\/collections\/loose-leaf-tea\"\u003eloose leaf teas\u003c\/a\u003e to your order so you have something special to brew the day it arrives. Our \u003ca title=\"japanese green tea\" href=\"https:\/\/www.theteaspot.mom\/collections\/japanese-tea-japanese-green-tea\"\u003eJapanese Green Tea Collection\u003c\/a\u003e is a natural pairing, and our \u003ca title=\"origin reserve collection\" href=\"https:\/\/www.theteaspot.mom\/collections\/origin-reserve-collection\"\u003eOrigin Reserve Collection\u003c\/a\u003e of single-origin teas is built for a teapot like this.\u003c\/p\u003e\n\u003cp\u003eThe interior is left unglazed, which is intentional. Tokoname clay is iron-rich and naturally porous, and the bare clay surface interacts with the water as it brews, softening hard tap water and rounding out the flavor in the cup. Over time, the porous surface picks up subtle character from the teas you brew most often, so the pot becomes more your own with use.\u003c\/p\u003e\n\u003cp\u003eA back handle keeps your fingers off the hot body of the pot, and the spout pours cleanly without dripping. The removable stainless steel mesh filter is fine enough for delicate greens like sencha and gyokuro and open enough for the larger leaf of a black tea, oolong, or pu'er, so one teapot covers your full loose leaf shelf.\u003c\/p\u003e\n\u003cp\u003eHandmade by skilled artisans in Tokoname, Japan. Available in very limited quantity.\u003c\/p\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003eFeatures\u003c\/h2\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eCapacity: 380 mL (about 12.8 oz)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMaterial: Iron-rich terracotta clay from Japan's Chita Peninsula\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eUnglazed interior\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRemovable stainless steel mesh filter\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eBack handle, wide rounded body, clean-pouring spout\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eBrews one Western mug or three to four small Japanese-style cups\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHandmade in Tokoname, Japan; each pot is individually shaped, so subtle variations in glaze and finish are part of the design\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHand wash only with hot water and a soft pad; no soap, dishwasher, or microwave\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003csection class=\"tts-image-half tts-component\"\u003e\n\u003cdiv class=\"tts-container\"\u003e\n\u003cdiv class=\"flex flex-wrap\"\u003e\n\u003cdiv style=\"text-align: start;\" class=\"tts-image-half-image\"\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003e\u003cimg style=\"margin-bottom: 16px; float: none;\" alt=\"a walkway lined with pottery in tokoname japan\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0092\/4424\/6052\/files\/tokoname_walkway.jpg?v=1777582985\"\u003e\u003c\/h2\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eAbout Tokoname Yaki: One of Japan's Six Ancient Kilns\u003c\/h2\u003e\n\u003cp\u003eTokoname is a coastal city in Aichi Prefecture, on the Chita Peninsula south of Nagoya. It's one of Japan's Six Ancient Kilns, with a ceramic tradition that dates back to the Heian period (794 to 1185). The town has been making pottery for nearly a thousand years.\u003c\/p\u003e\n\u003cp\u003eTokoname yaki, the local style of pottery, is a nationally registered traditional craft. The shudei (redware) teapots most associated with the region took shape in the early 1800s during the Edo period, inspired by Chinese Yixing ware that had made its way into Japan through trade. Today, Tokoname is the largest producer of functional teapots in Japan, and tokoname yaki is widely considered the gold standard for brewing green tea.\u003c\/p\u003e\n\u003cp\u003eThis pot is part of that tradition. Handmade by skilled artisans in Tokoname, with the same attention to clay, weight, and balance that has been the local standard for generations.\u003c\/p\u003e\n\u003ch2\u003eCare Instructions \u003c\/h2\u003e\n\u003cp\u003eTokoname teapots are made to be used, not babied. A few small habits will keep yours looking and pouring its best for years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRinse with hot water and a soft pad after each use. Skip the soap, which can soak into the porous clay and affect the flavor of future brews.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMake sure the teapot is fully dry before storing. Damp clay in a closed cabinet can develop a musty smell.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove and rinse the stainless steel mesh filter separately so leaves don't dry into the screen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHand wash only. Do not use the dishwasher or microwave. Both can damage the unglazed clay and crack the pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt's normal for the unglazed interior to darken over time. That patina is a feature of the pot, not a flaw.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eWhat Makes a Tokoname Teapot Different\u003c\/h2\u003e\n\u003cp\u003eThree qualities of Tokoname clay set these teapots apart from glazed porcelain or stoneware.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's iron-rich.\u003c\/strong\u003e The high iron content of the clay reacts with the tannins in tea leaves as you brew, enhancing umami and softening any astringent edge. Green teas in particular come out fuller and less bitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's naturally porous.\u003c\/strong\u003e The unglazed interior absorbs trace minerals from the water and a small amount of tea oil from each brew. Over time this builds a subtle patina that mellows future brews and adds dimension to the cup. The porous clay also softens hard tap water, so even ordinary city water tastes cleaner from a Tokoname pot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt holds heat well.\u003c\/strong\u003e The clay is dense enough to retain a stable brewing temperature, which matters most for delicate teas that lose flavor quickly when the water cools.\u003c\/p\u003e\n\u003cp\u003eA note on use over time: because the porous surface absorbs character from each brew, many tea drinkers dedicate one Tokoname pot to green tea and use a separate one for black, oolong, or pu'er. With a single pot, lean into one tea family and let the patina build, or rinse thoroughly between styles if you want to keep your options open.\u003c\/p\u003e\n\u003ch2 data-pm-slice=\"1 3 []\"\u003eA Small Japanese Teapot for Daily Personal Use\u003c\/h2\u003e\n\u003cp\u003eThis is a small personal teapot. At 380 mL it brews enough for one Western mug or three to four small Japanese-style cups, depending on how you like to drink. Either way, it's the right size to brew, drink, and re-steep without anything sitting around getting cold or over-extracted. That makes it feel like an everyday luxury rather than something to save for company.\u003c\/p\u003e\n\u003cp\u003eA few details that matter in daily use:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBack handle.\u003c\/strong\u003e Keeps your hand cool and clear of the spout, with good leverage when you pour. The pot stays balanced even when full.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRemovable stainless steel mesh filter.\u003c\/strong\u003e Fine enough for delicate greens like sencha and gyokuro, with enough room for the larger leaf of a black tea, oolong, or aged pu'er to open up. Lifts out for easy cleaning.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eWide rounded body.\u003c\/strong\u003e Gives leaves space to unfurl, which is the difference between a flat cup and a fully expressed one.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eClean-pouring spout.\u003c\/strong\u003e No drips down the side after a pour.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003eThe Gold Standard for Brewing Japanese Green Tea\u003c\/h2\u003e\n\u003cp\u003eTokoname teapots are widely regarded as the best vessel for brewing Japanese green tea. The iron in the clay interacts with the tannins in green tea to bring out a fuller umami character, and the porous unglazed interior softens any edges in the water. The result is a cup with more depth and less bitterness than the same tea brewed in glazed porcelain.\u003c\/p\u003e\n\u003cp\u003eThe pot is especially well-suited for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSencha.\u003c\/strong\u003e The everyday green of Japan, with a balance of grassy brightness and savory depth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGyokuro.\u003c\/strong\u003e A shaded, hand-picked green that calls for low brewing temperatures and rewards a pot that holds heat steadily.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHojicha.\u003c\/strong\u003e Roasted green tea, mellow and toasty, with a warm body the unglazed clay seems to amplify.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIt also brews Chinese greens, oolongs, and lighter blacks beautifully, so don't feel locked in. The fine stainless steel filter is versatile across loose leaf styles.\u003c\/p\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003ePairs Beautifully with Loose Leaf Tea\u003c\/h2\u003e\n\u003cp\u003eA teapot this special deserves tea that lives up to it. A few suggestions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca title=\"japanese green tea collection\" href=\"https:\/\/www.theteaspot.mom\/collections\/japanese-tea-japanese-green-tea\"\u003e\u003cstrong\u003eJapanese Green Tea Collection\u003c\/strong\u003e\u003c\/a\u003e for the most traditional pairing. Sencha, gyokuro, and hojicha all brew beautifully in a Tokoname pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca title=\"origin reserve collection\" href=\"https:\/\/www.theteaspot.mom\/collections\/origin-reserve-collection\"\u003eOrigin Reserve Collection \u003c\/a\u003e\u003c\/strong\u003efor the full range. Single-origin Japanese and Chinese teas, hand-selected, with the kind of clarity and depth that show off what porous Tokoname clay can do.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca title=\"loose leaf tea collection\" href=\"https:\/\/www.theteaspot.mom\/collections\/loose-leaf-tea\"\u003eLoose Leaf Tea Collection\u003c\/a\u003e \u003c\/strong\u003efor everyday brewing across blacks, oolongs, whites, and pu'ers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eHow to Brew in Your Tokoname Teapot A general guide. Adjust water temperature and steep time based on the specific tea you're using.\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eWarm the pot.\u003c\/strong\u003e Pour hot water into the empty teapot, swirl, and pour it out. This brings the clay up to temperature so it doesn't shock your tea.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdd tea leaves.\u003c\/strong\u003e About 1 teaspoon per 6 to 8 ounces, or follow the guidance on your tea's packaging.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePour water at the right temperature.\u003c\/strong\u003e Most green teas want water around 175°F (80°C), and gyokuro brews even cooler at around 140°F to 160°F. Black teas, oolongs, and pu'ers handle hotter water, closer to 200°F to 212°F.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSteep for the right time.\u003c\/strong\u003e Greens are usually 1 to 2 minutes. Blacks and oolongs are 3 to 5. Most loose leaf teas can be re-steeped two or three times, with each infusion bringing out a slightly different character.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePour fully into your cup, or split between two or three small cups.\u003c\/strong\u003e Empty the pot completely between steeps so the leaves don't over-extract.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch2\u003eCare Instructions \u003c\/h2\u003e\n\u003cp\u003eTokoname teapots are made to be used, not babied. A few small habits will keep yours looking and pouring its best for years.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRinse with hot water and a soft pad after each use. Skip the soap, which can soak into the porous clay and affect the flavor of future brews.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMake sure the teapot is fully dry before storing. Damp clay in a closed cabinet can develop a musty smell.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRemove and rinse the stainless steel mesh filter separately so leaves don't dry into the screen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eHand wash only. Do not use the dishwasher or microwave. Both can damage the unglazed clay and crack the pot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIt's normal for the unglazed interior to darken over time. That patina is a feature of the pot, not a flaw.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003eFAQ \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is a Tokoname teapot?\u003c\/strong\u003e A teapot handmade in Tokoname, a coastal city in Aichi Prefecture, Japan. Tokoname is one of Japan's Six Ancient Kilns and the largest producer of functional teapots in the country. The clay is iron-rich and naturally porous, qualities that soften water and enhance the flavor of brewed tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is tokoname yaki?\u003c\/strong\u003e Tokoname yaki is the local style of pottery from Tokoname, a nationally registered traditional craft in Japan. The most famous tokoname yaki teapots are made in the shudei (redware) style, which dates to the early 1800s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this teapot dishwasher or microwave safe?\u003c\/strong\u003e No. Hand wash only with hot water and a soft pad, no soap. Never microwave the pot. The unglazed clay is not designed for either.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat size is the teapot?\u003c\/strong\u003e Capacity is 380 mL (about 12.8 oz). That's enough for one Western mug, or three to four small Japanese-style tea cups. Many green tea drinkers in Japan use small cups and pour multiple servings from a pot this size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it for any tea?\u003c\/strong\u003e Yes. The fine stainless steel mesh filter handles everything from delicate Japanese greens to full-leaf black teas, oolongs, and pu'er. That said, because the porous clay absorbs character over time, many tea drinkers dedicate one pot to a single tea family. Green tea is the most traditional pairing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the inside unglazed?\u003c\/strong\u003e The unglazed surface lets the iron-rich, porous clay interact directly with the water and tea. This softens hard tap water, mellows tannins, and brings out more umami in green teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWill the color change with use?\u003c\/strong\u003e Yes, slowly. The interior darkens and develops a patina as it absorbs character from the teas you brew. This is part of how the pot becomes uniquely yours, and many drinkers consider it the best part of owning a Tokoname teapot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- end temp description from tts --\u003e","brand":"The Tea Spot","offers":[{"title":"Default Title","offer_id":44134065307684,"sku":"3-012","price":74.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/4424\/6052\/files\/twilighttokonameteapot_137c1cb1-fc58-48b2-b074-0ff9e2a07c81.jpg?v=1778086409","url":"https:\/\/www.theteaspot.mom\/products\/twilight-tokoname-teapot","provider":"The Tea Spot","version":"1.0","type":"link"}