Hokujo
| Item | Side-handle teapot |
|---|---|
| Origin | Tokoname, Aichi, Japan |
| Artist | Hokujo |
| Colour | Bronze |
| Volume | 270ml |
| Dimensions | Ø11 x H5.5 x L15.5cm |
| Material | Ceramic |
| Strainer | Ceramic ball filter ("debeso") |
| Artist mark | Signature on base |
| Packaging | Wooden box |
Each piece is handmade and unique, therefore colour, volume and dimensions may vary
The eminent and highly decorated Tokoname-yaki potter, Hokujo, has been perfecting the art of crafting Kyusu for over 60 years. Born Shimizu Genji (清水源二) in 1945, the 1964 Tokoname High School Ceramics Course graduate was certified a Master of Traditional Crafts in 1994, becoming a Tokoname City Human Cultural Asset in 2013, and presented the Order of the Sacred Treasure, Silver Rays by the Emperor of Japan in 2016.
Guided by the belief that beauty lies in the synergy of form and function, Hokujo's teapots possess a sublimely natural, tactile quality, while showcasing exceptional technical mastery. Made from hand-blended clay harvested and matured over decades, the organic feel is further reinforced by Sujihiki lines left intentionally from the throwing process, as well as classic Tokoname decorative features such as Mogake seaweed transfers and Yohen gradients.
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 Traditional Craftsmen, which are prized amongst collectors.
Pottery has been produced in the city of Tokoname, Aichi prefecture, as far back as the 12th century, and since 1976 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 is celebrated for its iron-rich Shudei clay that turns a bright red after firing. When fired a second time in a reduction oven, the red Shudei turns black – another characteristic colour of Tokoname-yaki. High-fired at temperatures of around 1100°C and left unglazed (Yakishime, 焼き締め), this allows 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 of these Kyusu are the perfectly fitting lids, which are ground into the clay body after firing in a technique known as Suriawase.
