Description
“It’s so small!” That’s the first reaction. Osamu Saruyama understands. He’s heard it before.
But the size is the point. To fully extract the flavor of tea leaves, a delicate balance is needed: the ratio of leaves to water, the temperature, the brewing time. The larger the pot, the harder that balance becomes to find and hold. A small pot keeps the variables manageable and the experience precise. Two people, one infusion at a time, kettle nearby, conversation unhurried. By the third or fourth infusion, the leaves are just hitting their stride.
This kyusu is designed by Saruyama for Azmaya and handcrafted in Tokoname, Aichi Prefecture, Japan’s foremost center for teapot production. The body is formed from udei clay and wood-fired without glaze, meaning the pot develops with every use, slowly absorbing the aroma of the teas brewed within it and deepening the character of each cup over time. The lid is hand-fitted using a technique called futasuri, ground to seat with such precision that no tea escapes when the pot is tilted to pour. The spout releases cleanly to the last drop. Inside, a ceramic strainer with fine holes holds back even the smallest leaves without clogging, and the wide opening makes loading and rinsing straightforward.
Unassuming in the hand. Significant in practice. Saruyama puts it plainly: use it for a while, and you’ll understand.
