Hohin

The kyusu teapot without a handle, basically it is used for a high-end tea that you would make tea with a little amount of tea leaves such as Gyokuro etc. You do not use it for black tea or Chinese tea.
Since it has no handle, you may be worried about a burn but the high-end tea like Gyokuro's steep temperature is low (50-60 degrees) so you don't need to worry about that. Also, it is suitable for traveling and outdoor activities as it has no handle.
There are some various views about its origin but it's based on 'Gaiwan' from China.
In general, we say 'make' tea for Kyusu teapot and 'squeeze out' tea for Hohin. I believe that this was came from 'enjoying the umami of tea by making a little amount of tea with a low temperature carefully'. It's easy to deal with it but this tea utensils is rather for professional (for professional use/professional).

Kyusu Japanese Teapot

The word for a Japanese tea pot. The most common form is a yokode kyusu, in which a handle protrudes straight out of the side of the pot. Traditionally this makes it easy to pour for a guest sitting directly in front of you (as you would in a traditional Japanese tatami mat room), and in quick, intermittent bursts allowing the tea to mix inside the pot.

PRODUCT INFO

PRODUCER (Artist)
-HAKUZAN
DESIGN
-
STYLE
- Tokoname-yaki (Aichi Prefecutre)
MATERIAL
- Pottery / Ceramic
VOLUME
- Pot: 90 ml
-Yuzamashi: 100cc/ml
- Cup: 5.8 * 3.7 cm
*Measurements above are approximate
CAUTION
- Do not use in dishwasher or microwave & polishing powder.