Takasuke Kiln Kyusu Tokoname-yaki isshin niyou powdered kombu (kelp seaweed)

powdered kombu (kelp seaweed)

Texture (10%): 7/10  (10 being the smoothest grinding)

The balanced flavor of the leaves makes it popular for sencha

**Consider also cold steeping or ice steeping (see Steeping Techniques)

thunbergii) are rolled

Takasuke Kiln Kyusu Tokoname-yaki isshin niyou powdered kombu (kelp seaweed)This mini kyusu tea pot is made for steeping high grade sencha, kabusecha, or gyokuro in small amounts. Officially designated kyusu of the Nihoncha Instructor's Association. Volume: 100 ml Tradition: Tokoname yaki Artist Profile: Hiroshi Kita 1958 Born as the first son to the Takasuke Kiln 1981 Graduated from Kyoto Prefectural Ceramics School 1982 Graduated from the Kyoto Prefectural Industrial Center Porcelain Course 1982 Apprenticed with master