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Traditional Japanese tea pots
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Tea Info Shelf 

Enjoying tea without some kind of teaware is fairly impossible. Japanese teaware, however, is quite distinct from the rest.

The first thing that you will notice about Japanese teapots is that they are much smaller compared to western style teapots. They will brews somewhat less tea than you may be used to. That is ok, though, because tea in Japan is seen as a social experience, and Japanese tea is generous enough to give a good flavor up to the 4th or 5th brew. So as soon as the cups are empty you can make another brew for your guests.

In addition to that, the position of the handle in most Japanese teapots differs from other styles of teaware. It is usually positioned at a 90° angle from the spout (some teapots, such as Houhin, might not have it at all). This angle makes it very comfortable to pour tea without any effort. And this way tea brewing in front of the guests looks more elegant and refined. 

There are more tips on our website how to make Japanese tea with a Kyusu and a Houhin.

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Tea of the Month 
Kabuse Sencha
Rich and intense, Kabuse Sencha has a lasting umami taste with notes of asparagus and melon. Jade-green in color it has a grassy aroma with subtle hints of clover. Shaded from the sun for two weeks and harvested in spring, Kabuse Sencha is the highest grade tea available.
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Sencha of the Spring Sun
Medium-bodied with a long presence, Spring Sun offers refreshing astringency with subtle flavor notes of pineapple and wasabi.  Its sun-lit golden color is supplemented by a lingering aroma of crushed laurel. Grown in full sunshine and harvested in spring, Spring Sun is one of the highest grade senchas.
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Kyobancha
Smooth with a rounded finish, Kyobancha offers a lightly sweet taste followed by subtle hints of ripe grapes. With warm aroma of freshly fallen autumn leaves it steeps in light copper color. Made from the final harvest of the year and roasted, it is easily the lightest and smoothest of all Japanese teas.
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What's New? - Japanese Teapots

Choosing the right tea leaves is very important. However, teaware, it is made in, can help to enhance it and to have a better experience. This month we are introducing two Japanese style teapots: Kyusu, used for regular Japanese tea; and Houhin, recommended for higher grade tea, such as Kabuse Sencha or Sencha of the Spring Sun. Our Kyusu is made from Banko-yaki clay that is rich in natural iron giving the tea a softer, smoother and mellower taste. The Houhin is made with the Mino-yaki pottery technique, that is officially recognized as Japanese national treasure and designated as a traditional craft. Try these teapots to bring more Japanese spirit to your tea.
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Coming Up - Spring Tea Picking and Rolling Event

Spring is almost here and it is not too long before the new tea season will start. To celebrate it and enjoy it together we would like to invite you to a tea picking and making event on the 29th April. If you are in Japan in April this year (or in future years), come to spend a day with tea: first picking it by hand, then rolling it and finally drinking what you have freshly made.
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Events of the Past Month - Kyoto Design Week 2016

Design weeks, showcasing art, craft and technology, have been hugely popular in Tokyo.  This year Kyoto has organized its first  design week and Obubu team together with other young tea enthusiasts from Wazuka went to Kyoto to do tea tastings for Kyoto by-passers. Workshops, organized in beautiful old traditional houses, turned out really popular and had our team busy but happy with making and serving tea.
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