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 dry with a towel and/or leave to air dry naturally.
Yuzamashi Toki Sumikuro
Jinsui
SKU
0365
Black Tokoname-yaki Yuzamashi pitcher for cooling boiled water when preparing Sencha, Kabusecha or Gyokuro. Handcrafted in Japan by the fourth generation Jinsui kiln as part of their Toki range.
| Item | Yuzamashi cooler |
|---|---|
| Colour | Black |
| Origin | Tokoname, Aichi, Japan |
| Style | Tokoname-yaki |
| Maker | Jinsui |
| Volume | 230ml |
| Dimensions | Ø13.5 x H5 x L17.5 cm |
| Material | Ceramic |
| Finish | Unglazed |
| Packaging | Gift box |
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.
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. 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.
