Chaho Teapot with FREE Gyokuro
Chaho Teapot with FREE Gyokuro
The chaho teapot is much narrower and deeper than a typical kyusu or houhin teapot. In addition to the unique shape, the teapot also possesses a clay filter in the lid, and finger rests on the side. These features make it great for brewing and pouring sencha tea, as well as many others.
For a limited time, we are offering a FREE Gyokuro Cha Musume 100g pack when you order this teapot.
IMPORTANT INFORMATION: this product is only available for pre-order. Delivery will be mid-october. Each of these chaho teapots are unique. Because they are handmade by a Japanese teapot artisan, there could be small variation in terms of final color of the teaware.
What is the Chaho Teapot?
The chaho teapot is a relatively new invention that combines aspects of the shiboridashi as well as the hohin. The simple design of the body and the mesh makes it easy to brew and clean, but the more vertical design increases the capacity of the teapot, and makes it easier to “squeeze out” the last few drops of tea as you pour.
How is the chaho teapot made?
This chaho teapot is handmade by the talented craftsmen at Koufo in Tokoname, Japan. This region is famous for pottery. There are 6 ancient kilns in Japan, and the oldest is in Tokoname, making it the de facto capital of clay pottery in the country.
Here, teapots have been made using the same techniques for hundreds of years. The Koufu studio uses the 1,000 year old Yakishime method, which involves coloring the pottery naturally by applying heat. This leads to the beautiful black finish of this teapot. The teapot is not painted, but rather baked three times to cause the red clay to turn a dark shade of black.
A clay with a low porosity
The clay used to make the chaho teapot is also from Tokoname. Tokoname clay is considered to be the most prized because of its low porosity. It is apparently able to hold water even before it is baked. The low porosity makes it so that it doesn’t season as quickly, so it is suitable for multiple types of teas. If you want to season this chaho teapot so it enhances the flavors of a particular type of tea, you will need to brew that tea many times.
The clay is also known for having a slower heat absorption, which means that it is more resistant to changes in temperature. Tokoname is considered a sister city of Yixing, one of the most famous pottery producers in China. Compared to Yixing clay, Tokoname clay has lower porosity so it is harder to season.
Design features of the chaho teapot
The chaho teapot is notable for its more vertical design. The basic setup is similar to the shiboridashi, with the small grooves in the spout to sift out leaves. Compared to the flat shiboridashi, the chaho can hold a much larger water capacity making it suitable for everyday teas like sencha. This larger, deeper base allows the leaves more space to expand vertically and a larger quantity of tea to be prepared. The teapot is also easier to clean and maintain than a kyusu because of this smooth design.
Filter in the lid
Like the shiboridashi, the chaho teapot also has a filtered lid. This built in clay filter adds some extra support, and makes it easier to prepare a wider array of teas like fukamushi sencha. You can turn the filter towards the spout to pour through it or away from the spout if you don’t want to use it.
The filter in the lid is constructed entirely out of clay. This has benefits over the metal filter as some claim the metal can negatively influence the flavor of the tea when it comes in contact with it.
You will notice some artistically crafted finger holds on the side of the teapot. These are a great place to hold the teapot as you pour. To pour this teapot, you will use the hohin finger position, with two points of contact on either side of the teapot and one knuckle on the lid. These finger holds make it easy for you to hold onto the teapot without it slipping or scalding your hand.
Best Teas to prepare in the chaho teapot
When it some to the best teas to prepare in the chaho teapot, you will generally find the best results with teas like gyokuro, kabusecha and sencha. These teas can either be prepared with the normal leaf to water ratio of 5 grams of leaves for 150ml of water or the super concentrated version with 5 grams of leaves and 50ml of water. No matter how you prepare the teas, this teapot will really take your tea experience to the next level!
If you are brewing smaller leaf teas, make sure to use the filter in the lid of the teapot, as this will make sure that no small leaf particles pass through. This won’t be a problem for teas like gyokuro, but for the fine-leaf fukamushi senchas, you will want the added filtration.
How to clean the chaho teapot
When it comes to cleaning the chaho teapot, it is really quite simple. Once you have finished pouring out the tea, simply remove all the stray leaves from the body of the teapot and from the filter. This can either be done by rinsing water in and out of the teapot or you can simply remove the leaves with your finger.
You should not use soap or any other cleaning solution on the teapot, just hot water. You should also not use a sponge or paper towel, as the small fibers can get caught on the rough clay and negatively impact the taste of your next brewings. Once the leaves are all out, it is time to dry the teapot.
Drying the chaho teapot
When you are done rinsing all of the leaves out, it is time to clean your chaho teapot. The best method is to just let it air-dry, turned upside down onto a dry washcloth or paper towel. Once the teapot is completely dry, you can put it in a safe place for storage. It is important to not put the teapot away wet so that it doesn’t grow mildew.