Made of black glazed Iga clay, this teapot is perfect for making hojicha or other dark or western style teas. The 530 ml dobin teapot has a clayed tea leaf filter, a refined spout, and a bamboo handle. It's made at the Kōbō kiln in Iga, Mie prefecture, Japan.
Like most Igayaki this tea pot benefits of a quick sealing in rice water.
Wash some Japanese short grain (koshihikari) rice in water until the water turns milky white. Sieve out the rice and use for diner. Immerse your bowl in the rice water, simmer for about 10 minutes and let cool to a temperature that's comfortable to handle. Wipe the slimy surface and let it dry naturally.
