Roasting houjicha at home is very simple. Ridiculously simple really. All you need is a houroku (焙烙 - a special pot for roasting houjicha).
What's the difference between home-roasted houjicha and the houjicha we sell? Houjicha from farmers and manufacturers are roasted in an oven built especially for roasting tea leaves. This allows them to control the roasting process, producing a large amount of evenly roasted leaves.
12 cm (4.72 in) (Top rim: 7.5 cm (2.95 in); bottom: 8.5 cm (3.35 in))
8 cm (3.15 in)
20.5 cm (8.07 in)
262.5 grams ( oz)
21 x 13.3 x 9.5 cm (8.28 x 5.24 x 3.74 in)
Measurements above are approximate
Please read the instructions before use.
How to care for your kyusu
Wash with regular dishwashing liquid, but avoid touching the rim of the inside mesh as your sponge may get caught. Dry upside down for 30 min, then place right side up as water may collect in the area of the spout. Do not use dishwasher or dryer.
The mesh can be removed, but the sides are sharp and extreme caution should be used or you may cut yourself. Use a pointed object to pop the mesh out of place, and rubber gloves to avoid cuts.
Maruei Takeo Shoten is our first partner in the tea ware industry, and our contact point to some 40 bankoyaki pottery artisans in the Yokkaichi region, a traditional production region one hour from the city of Nagoya. The Takeo Family has been operating this wholesale tea ware business since the 1940s, with father Sakae-san starting the business after returning from Soviet prison camps after World War II. He began humbly, building relationships with potters and artisans, and helping them to sell their ware first in the area around Yokkaichi, then traveling nationwide to build a network of customers.
We work closely with son and successor to the Maruei Takeo Shoten business, Susumu Takeo (the only person in the entire company who uses email, though he prefers to use phone and fax). We love his passion for tea ware of all types, and hope to one day list his entire 1500+ item catalog.