As for all unglazed ceramics, wash with warm water and a soft cloth only. Do not use washing-up liquid or put in the dishwasher. Pat the outside dry with a towel and/or leave the teacup to air dry naturally.
Teacup Tokoname
Iroiro Sumikuro
Jinsui
SKU
0489
Elegant black teacup with a gently curved lip and unglazed matt finish, exclusively made for Yoshi en by the fourth generation Jinsui kiln in Tokoname, Japan. Suitable for serving all kinds of tea.
| Item | Teacup |
|---|---|
| Colour | Black |
| Origin | Tokoname, Aichi, Japan |
| Style | Tokoname-yaki |
| Maker | Jinsui |
| Volume | 120ml |
| Dimensions | Ø8.2 x H4.8cm |
| Material | Ceramic |
| Finish | Unglazed |
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.
Kumidashi 汲み出し
The Kumidashi is a short, light, handle-free teacup traditionally used to serve Sencha during Senchadō: the Japanese leaf tea ceremony (as opposed to Sadō for matcha powdered green tea). Kumidashi with mouths that spread outwards are particularly suitable for high-grade teas as the shape helps to amplify the aroma. Often sold in sets of five, Kumidashi are the choice of teacup when entertaining guests.
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.
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