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No. 13152

One-handed Teapot "Japan Kyusu Tokoname Gyokko" (140ml)


(€80.00* / Piece) €80.00*
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Type: teapots
Utensil: Special equipment

Exclusive Kyusu from the Japanese master of traditional craftsmanship

The maker of our beautiful side handle pots Umehara Hirotaka is best known by his pen name Gyokkô II(玉光, jewel sparkle). He is a respected maker of Tokoname pots and was awarded the official title of "Master of Traditional Crafts"(伝統工芸士).

Tokoname is the oldest of Japan's "Six Ancient Kilns". Ceramics have been fired in what is now Aichi Prefecture since the year 1100. In the early days, the focus of the potters was on the production of unglazed utensils. Towards 1200, Tokoname was the most important centre for ceramic production in Japan, with about 3000 kilns.

The emergence of red Shudei pottery

In 1840, the first potters in Tokoname attempted to imitate Yixing ceramics with ferrous clay. To make red shudei pottery, the finest fraction of a high-iron clay found under the rice fields was needed. This clay is called shudei.
With the realisation that tea made from Tokoname utensils had a better taste, demand increased. From 1860, Tokoname potters made efforts to reproduce the polished surface of Yixing ceramics. In 1877, with the help of the Chinese scholar Jin Shi Heng and other experts, they succeeded. The surface of the pot had to be carefully polished with a metal spatula to compact the clay. Today, Tokoname is known for its diverse range of side-handled pots (kyûsu). In addition to contemporary shapes, decorations and colourings, traditional red pots are also produced, which can be decorated with poems similar to their Chinese models.

Side handle teapots made exclusively for TeaGschwendner

The two side handle teapots were made exclusively for TeaGschwendner by Umehara Hirotaka (born 1946 in Tokoname). The irregular décor, reminiscent of pine bark and therefore called "Matsukawa" (松皮), is striking. The embossed stripes give the pot an interesting feel. This pot was fired in a reduction firing, which resulted in the actually red clay (shudei) taking on a characteristic black colour due to the high iron content. The upper part of the lid support rim has been finely ground, which is why the actual colour of the clay is revealed at this point and forms a beautiful contrast to the dark body of the pot.

Perfect for brewing Japanese teas

Inside, there is a fine ceramic strainer. Due to its size, the small pot is particularly suitable for the higher-dose preparation of Kabusecha, Gyokuro and Shincha. But in principle, both pots can be used for all Japanese teas.


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