The Hoshi Yuzamashi is a hot water cooling device that is used during the tea ceremony.
With its particular fusion of colours is another unique piece made in Tokoname, which is one of the most important and historical kiln towns in Japan.
It is a very useful tool for cooling hot water while making tea or Matcha. When brewing tea, first pour boiling water into the water cooler. By doing this, the temperature of the hot water can be lowered to the proper temperature.
The temperature of the hot water is an important point to bring out the deliciousness of each tea. This is because the flavour of tea differs depending on the temperature of the hot water. For example, catechin, which is an astringent component, is said to dissolve easily at a high temperature of 80 degrees or higher, and amino acids, which are a delicious component, easily dissolve at a low temperature of 50 degrees or higher. In the case of Sencha (Green Tea), the recommended temperature is 70 to 80 degrees to suppress the astringency and bring out the umami component. The gyokuro should be steeped at a low temperature of about 50 degrees to bring out the umami component.
For Hojichan and Oolong Tea, use boiling water at 90 degrees Celsius to bring out the aroma and astringency.
Check our Nami Kyusu and Yozora Kyusu to find the perfect match.
Made in Tokoname, Japan
Volume: 220 ml
Please note: The shape, colours, and capacity can vary from one to another. This is an indication that each piece is unique and carefully handmade.