Banko Kyusu
Shin Kame Muji

Clay

Purple natural clay (shidei 紫泥).

Ikomi/Rokuro

The components of the lid and jug are hand-potted on the potter's wheel and then assembled to fit exactly (rokuro 轆轤).

Stron Reduction Firing (Kyo Kangen Shosei 強還元焼成)

When firing ceramics, various processes start as the temperature rises. First, the water still left in the body evaporates. Above a temperature of 500°C, the clay is completely dehydrated and its chemical state is irreversible. The organic components burn - oxidation takes place. After solidification, the vitrification phase begins.

Reductive firing of the ceramic produces an excess of carbon and a reduction of oxygen in the kiln. Carbon monoxide extracts oxygen from the surroundings and the body. A strong smoke development is the result. The body changes colour, from light grey to black, depending on the intensity and time of the reduction. The clay has less oxygen, becomes firmer and more solid and at the same time acquires greater porosity. All in all, this leads to the specific properties of a kyusu fired in this way when preparing green tea in terms of taste and effect. After firing, the special clay, which is rich in minerals, reacts in a characteristic way with the ingredients of the tea and the water (see the tab on tea varieties).

Glaze

Unglazed (yakishime 焼き締め).

This traditional Kyusu is handmade from natural clay by the prestigious Studio Tozan in Yokkaichi. The great tradition of craftsmanship and the extremely careful production method make this Kyusu the ideal entry-level and everyday model for connoisseurs of high-quality Japanese green teas.

Details

• Genuine Yokkaichi Banko Kyusu from the prestigious Tozan Studio
• Purple, ferruginous natural clay
• Reduction spirit to emphasise umami-stronger green teas, especially suitable for umami-rich senchas/shinchas, gyokuro, kabusecha, gyokuro karigane

Recommended For the Following Japanese Green Teas:

Umami-strong, less bitter green teas
Varieties: Umami-rich Senchas / Shinchas, Gyokuro, Kabusecha, Gyokuro Karigane
Harvest: 1st harvest
Cultivars: Fujimidori, Gokō, Kanayamidori, Komakage, Kuritawase, Okumidori, Saemidori, Samidori, Shojū, Yutakamidori, blends of these cultivars.

Brown / purple earthenware from strong reduction firing (Banko) accentuates the noble softer and sweeter flavours (especially amino acids) and umami of upscale green tea by activating the iron content and higher porosity. This brings out the strengths of umami-rich teas better. Their taste becomes richer and more persistent.

In the long run, it is advisable to use only the similar tea types recommended above in the same kyusu. The Kyusu made of natural clay develops a patina in interaction with the respective tea, which improves and intensifies the taste over time. For this reason, too, if possible, do not use tap or bottled water with a high lime content, but rather soft, low-lime water (similar to natural mountain spring water).

Please always use low-limestone water for all preparation and cleaning steps of Japanese ceramics.

A kyusu should first be warmed with warm water before the actual tea preparation so that the clay can react better with the tea leaves. Only then are the tea needles put in with a wooden spoon. Depending on taste, variety and quality, 1-3 heaped teaspoons per person are recommended. Advanced connoisseurs usually prepare the tea much stronger than beginners, who are less accustomed to the intense taste and bitter substances.

Now pour the water carefully and slowly over the leaves, ideally from a yuzamashi (vessel for cooling the water after boiling) of the same or similar clay and firing. For better results, fill the water only to the top third of the sieve. Please close the lid during the brewing.

To pour, hold the kyusu with one hand so that the thumb rests on the knob. Make sure that the small opening on the lid is at the same level with the spout. Then pour the tea slowly into the cup in several puffs and drink it fresh. If several cups are being filled, they should be poured in small steps one after the other to achieve an even result for all cups. At the end of the pouring process, carefully but firmly jerk the kyusu downwards repeatedly with both hands to extract the last, particularly rich drops from the tea.

Then leave the kyusu closed for the next infusion. After the last infusion, remove the tea completely from the kyusu and rinse it vigorously with water only. Do not scratch or otherwise clean the inside. Finally, rinse the inside and outside of the pot with low-limestone, soft water in order to avoid detrimental limescale deposits. Briefly rub the outside with a clean cloth, then leave the kyusu open to dry completely.

Cleaning Outside:

Only with clean water and a soft cloth. If dirty, rub with infused green tea.

Cleaning Inside:

Rinse only with clean water. Do not scratch or otherwise clean. During use, the kyusu accumulates patina on the inside, which should not be removed.

After using tap water containing limestone, rinse the kyusu inside and out with low-limestone, soft water, in order to avoid the deterioration caused by limescale deposits. Then wipe the outside with a clean, soft cloth.

It is advisable to use only the recommended similar tea types in the same kyusu in the long term (see the tab on tea types). The kyusu, which is unglazed on the inside, develops a patina in combination with the respective tea, which improves and intensifies the taste over time. For this reason, too, when preparing the tea and during the cleaning, it is best to use soft, low-calcium water (similar to natural mountain spring water) rather than tap or bottled water containing limestone.