Shidei banko will quickly develop a patina and become more glossy with use. It is natural that fingerprints will stand out on the surface in the first few months but these will begin to subside as the surface starts to develop a deep lustre. When cleaning, only use water and a soft cloth, then leave to air dry naturally. Do not use detergents or put in the dishwasher. Hard water may cause limescale deposits to develop, in which case rinse with soft bottled water, then wipe with a soft cloth.
Banko Kyusu
Hakuyu Koma
TAISEN
SKU
4112
A rare and contemporary Banko-yaki kyusu finished with a brilliant white glaze, handcrafted by the award-winning Certified Traditional Craftsman, Yamamoto Taisen. Unglazed on the inside with a hand-perforated ceramic strainer to guarantee up to two smooth cups of fine green tea.
| Type | Side-handle Banko-yaki kyusu |
| Origin | Yokkaichi, Mie Prefecture, Japan |
| Maker | Taisen |
| Volume | 220ml |
| Dimensions | Ø9.1 x 7.6cm |
| Weight | 178g |
| Material | Ceramic |
| Decoration | - |
| Finish | White glaze (hakuyu) |
| Manufacture | Handmade on potter's wheel (rokuro) |
| Strainer | Built-in ceramic debeso filter |
| Artist's Stamp | On base |
| Packaging | Signed wooden box (kiribako) |
| Each item is handmade therefore glazing, colour and size may vary slightly. |
In stock
Taisen 太仙
Award-winning certified traditional craftsman Yamamoto Taisen, born 1953 in Yokkaichi, grew up in an environment blessed with pottery. Following in his grandfather's footsteps, upon graduating high school he started his journey as a kyusu artisan. Taisen not only specialises in classic unglazed Shidei Banko wares, but has also extensively researched historic glazes and firing techniques from different regions of Japan, which are a key feature of his works.
Kyusu
The traditional Japanese teapot, kyusu are typically made of ceramics with a side handle placed at a 90° angle to the spout for ease of pouring – however the handle can also be found over the top or in the back. Kyusu are perfect for preparing green teas and tend to be on the small side to prevent overbrewing. Depending on the size, shape and type of clay a kyusu is made from will determine what type of tea is best prepared in it. There are many different regional styles as well as kyusu made by certified master craftsmen, which are prized amongst collectors.
Banko Yaki
Merchant and passionate chajin (“tea person”) Nunami Rozan is credited as the founding father of Banko-yaki. Back in the 18th century he opened a kiln in what is now Asahi-machi, Mie prefecture, stamping his wares with 萬古不易 – banko-fueki: “eternally unchanging” – in the hope that his ceramics would be passed down across generations forever. Today Banko-yaki is still produced in the Mie prefecture, primarily in the city of Yokkaichi, and is a protected traditional craft of Japan. Synonymous with Banko is the local, iron-rich shidei "purple clay", which when baked in a high-temperature reduction furnace becomes very heat resistant and turns the characteristic deep violet-brown of Banko-yaki, with an almost metallic sheen. It is said that the tannins in green tea react with the iron in unglazed shidei teaware to soften the astringency of the tea, highlighting its sweetness; therefore umami-rich teas such as sencha, kabusecha and gyokuro come highly recommended when using Banko.
