Yuzamashi, as the name implies, is a tool to cool water for making tea.
You may enjoy a different taste of your regular tea by brewing it with a kyusu and yuzamashi. Gyokuro and fine Sencha teas can be brewed slowly in water that has been cooled to about 50-80℃ to bring out the umami and sweetness of the tea.Depending on the season, adding hot water to the yuzamashi will lower the temperature by 10 to 15 degrees in about 10 seconds.

It can be used not only as a yuzamashi, but also as a sipping cup and as a dish bowl, and the simple, natural texture of the clay enhances the food.
The fine soil is baked tightly, so it does not absorb water and you can use it without worrying about odor transfer.

Matte Cream White clay is an original blend of "white mud (glazed white)", commonly used in Bankoyaki from the Taisho era to the Showa era, which was reprinted in 2019 by NANKEI.