As for 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 the Kyusu to air dry naturally with the lid off. If tea leaves get trapped in the filter, brush away with a soft brush, such as a toothbrush.
Kyusu Tokoname
Iroiro Shirohai
Jinsui
SKU
0454
Extra large side-handle teapot with unglazed matt grey finish, exclusively made for Yoshi en by the fourth generation Jinsui kiln in Tokoname, Japan. Suitable for brewing large quantities of tea.
| Item | Side-handle teapot |
|---|---|
| Colour | Grey |
| Origin | Tokoname, Aichi, Japan |
| Maker | Jinsui |
| Volume | 700ml |
| Dimensions | Ø11.7 x W18.1 x H10.6cm |
| Material | Ceramic |
| Finish | Unglazed |
| Strainer | Ceramic mesh |
| Packaging | Cardboard box |
Each piece is handmade and unique, therefore colour, volume and dimensions may vary slightly
In stock
Jinsui 人水
Founded in 1850, Jinsui is a renowned pottery studio in Tokoname, Japan, currently helmed by fourth generation Yusuke Watanabe. A designer by trade, the young CEO brings a modern sensibility to the family business, not only reflected in the designs, but also his team, primarily made up of skilled craftswomen in their forties, who ensure longevity for this historic brand.
Kyūsu 急須
The traditional Japanese teapot, Kyūsu 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. Kyūsu 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 Kyūsu 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. 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.
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