Yutaka
| Item | Side-handle teapot |
|---|---|
| Colour | Opal |
| Origin | Tokoname, Aichi, Japan |
| Artist | Yutaka |
| Volume | 210ml |
| Dimensions | Ø9 x H8 x W11cm |
| Material | Ceramic |
| Strainer | Ceramic (Sasame) |
| Artist's mark | Signature on base |
| Packaging | Cardboard box |
Each item is handmade and unique therefore measurements are approximate and finish may vary
Award-winning Japanese potter Tsuzuki Yutaka (都築豊) was born in the historic pottery hub of Tokoname in 1972. He learned his craft from his father: the renowned Kyusu artist, Tsuzuki Seihō (都築青峰 b.1944), before founding his own kiln, Daikoji (大興寺窯), in 2003. While inheriting the floral motifs and Chinese-inspired teapots of his father, Yutaka's signature style lies in his lustrous metallic glazes, which have won him multiple prestigious Choza awards.
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.
