This traditional kyusu is made by hand from natural clay by the Gyokko studio in Tokoname. 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.
Kyusu Tokoname
Yohen Matsukawa
Gyokko
SKU
4835
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
Original Japanese, hand-turned side handle teapot from the well-known Studio Gyokko from Tokoname with integrated ceramic strainer. Ideal for the preparation of sophisticated Japanese green tea. Made from natural red clay. This, combined with the special combination of reduction and oxidation firing, results in random coloruing (Yohen 窯変).
| Type | Tokoname-yaki kyusu teapot with side handle |
| Origin | Tokoname, Aichi, Japan |
| Studio/Artist | Gyokkō |
| Volume | 300ml |
| Dimensions | Ø9,8 x 7,3 cm |
| Weight | 220g |
| Material | Ceramic |
| Glaze | Yakishime (unglazed) |
| Production | Ikomi casting then hand assembled |
| Strainer | Ceramic (cera-mesh) |
| Artist's stamp | Yes |
| Packaging | Box |
In stock
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.
Tokoname-yaki
Pottery has been produced in the city of Tokoname, Aichi prefecture, since as far back as the 12th century, and since 1976 it has been protected as a traditional craft of Japan. Tokoname was the site of the largest and oldest of the legendary Six Ancient Kilns of Japan and is celebrated for its iron-rich shudei clay that turns red after firing. When fired a second time in a reduction oven, the red shudei turns black – the other characteristic colour of Tokoname-yaki. Traditional Tokoname kyusu teapots are unglazed on the inside, allowing the tannins in the tea to react with the iron in the clay body, which is said to reduce astringency and highlight the sweetness of green teas. Another key feature of these kyusu is the perfectly fitting lids, which are ground into the clay body after firing in a technique known as suriawase.
Yōhen 窯変
"Yōhen" refers to the variations in colour and texture of ceramics which happens during firing. This technique is a feature in various Japanese pottery styles, including Tokoname, Shino, Bizen and Tenmoku. In the case of Tokoname-yaki, the red/bronze and black two-tone effect can be achieved by partially burying a red, oxidation-fired item in rice husks or ashes and refiring it in a reduction furnace, which will turn the exposed part black, while leaving the buried part red.
