As with all unglazed ceramics, wash with warm water only. Do not use washing-up liquid or put in the dishwasher. Pat the outside dry with a towel and/or leave to air dry naturally. If tea leaves get trapped in the filter, brush away with a soft brush, such as a toothbrush.
Kyusu Tokoname
Futanashi Chairo
Jinsui
SKU
0364
Contemporary Japanese teapot without a lid so you can observe the leaves and enjoy the aroma as they steep. Made from unglazed, brown Tokoname clay, this teapot brings out the best of Japanese green tea.
| Item | Futanashi Kyusu - lidless teapot |
|---|---|
| Colour | Brown |
| Origin | Tokoname, Aichi, Japan |
| Maker | Jinsui 人水 |
| Volume | 390ml |
| Dimensions | H9.5 x W13.5 x L17.5 cm (with handle) |
| Material | Ceramic |
| Finish | Unglazed |
| Strainer | Stainless steel mesh |
| Packaging | Cardboard box |
In stock
Kyusu 急須
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.
Tokoname-yaki 常滑焼
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.
