As with all unglazed ceramics, wash with warm water and a soft cloth only. Do not use washing-up liquid or put in the dishwasher. Pat dry with a towel and/or leave to air dry naturally. Hard water may cause limescale deposits to develop, in which case rinse the Yuzamashi with soft bottled water, then wipe with a soft cloth.
Yuzamashi
Tokoname Red
Studio Gyokko
SKU
4121
Large, red Tokoname-yaki Yuzamashi cooling bowl with side handle for preparing Japanese green teas brewed at lower temperatures, such as Sencha, Gyokuro and Kabusecha. Perfect for pairing with a matching Tokoname Kyusu teapot.
| Product | Yuzamashi water cooler, red |
|---|---|
| Origin | Tokoname, Aichi, Japan |
| Maker | Studio Gyokkō |
| Volume | 350ml |
| Dimensions | Ø11cm x 6cm |
| Weight | 245g |
| Material | Ceramic |
| Finish | Unglazed (Yakishime 焼き締め ) |
| Production | Ikomi (鋳込み) casting |
| Packaging | Cardboard box |
Each piece is handmade and unique, therefore colour, volume, dimensions and weight may vary slightly
In stock
Yuzamashi 湯冷まし
High quality loose leaf teas, such as Gyokuro and Kabusecha, require a lower brewing temperature to bring out their sweetness, and the Yuzamashi – literally “hot water cooler” – does just that. To prepare tea in the traditional way: first pour the boiled water into the teacups to warm them up, then transfer the water into the Yuzamashi for further cooling before pouring over the tea leaves in the Kyusu teapot.
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. Traditional Tokoname Kyusu teapots are unglazed on the inside, allowing the 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.
