Houhin (teapot) capacity: 150ml
Yunomi (cups) capacity: 5 x 30ml
About Nanzan Ito:
Born in Kyoto in 1959, Ito was inspired from a young age by his father, also a potter. He is internationally recognized as a ceramicist and restaurateur. In 2011 he began his foray into the restaurant business: “NanzanGiroGiro” serves Kyoto cuisine served in his own unique ceramics. This partnership is the realization of a concept that had long fascinated him: “a collaboration between cuisine and its utensils”.
About the Houhin (Japanese teapot):
Houhin are truly professional pieces of teaware. They are typically smaller than other Japanese teapots, but have a wider spout and no handle. The size is very efficient to accommodate the tea leaves to water ratio and is therefore highly recommended by tea professionals for brewing the highest quality teas like Gyokuro and Kabuse Sencha. The pouring might feel a little inconvenient in the beginning because of the missing handle, but one quickly gets used to it.
How to use a Houhin
You pour according to the “three-finger-method“: hold the upper edge of the pot between thumb and middle finger and place the index finger on the knob on top of the lid. As the high grade teas are mostly brewed at a lower temperature, you will not burn your fingers.