Kyusu Tokoname
Hira

Clay

Red natural clay (Jap.: shudei; 朱泥) enriched with natural Bengara (弁柄; red iron oxide). 

Ikomi/Rokuro

The components of the lid and jug are cast in mould and then assembled by hand for a precise fit. (jap.: Ikomi; 鋳込み)

Reduction firing (Jap. kyo kangen shosei, 強還元焼成).

When firing ceramics, various processes begin 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 Tea Varieties tab).

Glaze

Unglazed (Jap.: Yakishime; 焼き締め)

This traditional Kyusu is handcrafted 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.

Tokoname is one of Japan's six ancient ceramic centres. High-quality earthenware has been produced here since the 12th century. The particularly ferruginous clay deposits still present there are responsible for the characteristic red body which, together with the oxidation firing, is so decisive for optimising the taste of the tea. A special feature of the production of Kyusu from Tokoname are the lids, which are cut by hand and fit precisely.

Details

• Handmade in original Tokoname studio
• Hand-ground lid
• Red, ferruginous natural clay
• Reduction firing, therefore suitable for all Japanese varieties of all harvests

Especially recommended for the following Japanese green teas:

Suitable for all Japanese varieties of all harvests.

Earthenware made from reduction spirit helps the green tea to have a larger and more balanced body and thus brings out the aromatic substances and the general taste better overall. At the same time, however, peaks and individual characteristics are smoothed out somewhat. These Kyusus can be described as all-rounders for all types of green tea.

In the long run, it is advisable to use only the similar tea types recommended above in the same kyusu. The Kyusu, which is unglazed on the inside, develops a patina in interaction with the respective tea, which improves and intensifies the taste over time. For this reason, 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).

For the care of high-quality Japanese ceramics, please use low-limestone, soft water for all preparations and cleaning steps.

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. During the brewing time, please close the lid.

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 and then rinse.

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.