Studio Isshin
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.
| Product | Side-handle teapot, green and brown |
| Origin | Tokoname, Aichi, Japan |
| Ceramic style | Tokoname Yaki |
| Studio | Isshin |
| Volume | 350ml |
| Dimensions | Ø10.7 x 7.2cm (body only) |
| Weight | 290g |
| Material | Shudei clay |
| Strainer | Ceramic (cera-mesh) |
| Glaze | Irabo |
| Packaging | Cardboard box |
Each item is handmade and unique therefore measurements are approximate
Founded in 1980 by Sadao Tsuchihira (土平貞雄), the Isshin kiln specialises in traditional ash (Kaiyu 灰釉) and Irabo (伊羅保) glaze Tokoname wares that emphasise the natural beauty of the clay. In 1996 Tsuchihira’s son Eiichi (土平栄一) joined the family business. Whether products are mass produced or one-off, Isshin make their pottery with all their heart – hence the name Isshin which translates to “wholeheartedness”.
In Japanese, Kyusu simply means “teapot” and most often refers to the distinctive side-handled vessel that has long been used to brew green tea in Japan. The handle may also be found over the top or in the back, however (with a bit of practice) the side handle allows for exceptionally smooth and ergonomic single handed pouring. Kyusu tend to be smaller than Western teapots and are completely emptied after each steeping to prevent the tea from over-brewing and becoming bitter. Conveniently, they often have a strainer built into the spout to keep the leaves inside the pot, which also makes for easy re-steeping.
Kyusu come in a variety of shapes, sizes and regional clays, which determine what type of tea is best prepared in it. Shorter, flatter Kyusu for instance are best for teas brewed at low temperatures, such as Gyokuro and Kabusecha, while larger, deeper teapots work better for teas like Hojicha and Genmaicha, which can be steeped at higher temperatures. Furthermore, Kyusu are very collectible items, and those made by government-certified Traditional Master Craftsmen, or Dentō Kogeishi (伝統工芸士), are particularly prized amongst teaware connoisseurs.
Pottery has been produced in the city of Tokoname, Aichi prefecture, as far back as the 12th century, and since 1976 Tokoname ceramics, or Tokoname-yaki, has been protected as a Traditional Craft of Japan. Tokoname was the site of the largest and oldest of the legendary Rokkoyō (六古窯): the “Six Ancient Kilns” of Japan, and continues to be the leading ceramics production centre in Japan today. Synonymous with Tokoname is the local iron-rich Shudei (朱泥) clay which turns a bright red after baking. Historically this clay was dug up from beneath rice paddies, but nowadays most Tokoname clay is enriched with natural red iron oxide, or Bengara (弁柄), to achieve similar levels of iron. When fired a second time in a reduction oven, the red clays turns black – another characteristic colour of Tokoname-yaki.
Tokoname Kyusu teapots are typically unglazed on the inside, allowing the tannins in the tea to interact with the iron in the clay body, which is said to reduce astringency and highlight the sweetness of green teas. Another key feature are the perfectly fitting lids, which are ground into the body after firing in a technique known as Suriawase. Besides red and black, Tokoname wares also come in a variety of colours and finishes by mixing other pigmented clays or coating in Chara slip glaze, as well as traditional decorative techniques such as Yōhen (窯変) ombré and Mogake (藻掛け) "seaweed covering".
