Kyusu Tokoname
Sawayaka Kuro

Material

Red natural clay (shudei; 朱泥) enriched with natural Bengara (弁柄; red iron oxide).

Ikomi/Rokuro

The components of the lid and jug are cast into shape by hand and then assembled by hand for a precise fit (ikomi; 鋳込み)

Reduction firing (kyo kangen shosei, 強還元焼成).

When firing ceramics, various processes start as the temperature rises. First, the water still left in the body evaporates. Above a temperature of 500°C, the clay is completely dehydrated and its chemical state is irreversible. The organic components burn and oxidation takes place. After solidification, the vitrification phase begins.

Reduction firing of the ceramic produces an excess of carbon and a reduction of oxygen in the kiln. Carbon monoxide extracts oxygen from the surroundings and the body. A strong smoke development is the result. The body changes colour, from light grey to black, depending on the intensity and time of the reduction. The clay has less oxygen, becomes firmer and more solid and at the same time acquires greater porosity. All in all, this leads to the specific properties of a kyusu fired in this way when preparing green tea in terms of taste and effect. After firing, the special clay, which is rich in minerals, reacts in a characteristic way with the ingredients of the tea and the water (see the tab on tea varieties).

Glaze

Wafer-thin, special clay layer (chara; チャラ) which develops a characteristic sheen with age.

This traditional Kyusu is handmade from natural clay by a small, specialised studio in the famous Tokoname. The great tradition of craftsmanship and the extremely careful method of production make this Kyusu the ideal entry-level and everyday model for connoisseurs of high-quality Japanese green teas.

Tokoname is one of Japan's six ancient ceramic centres. High-quality earthenware has been produced here since the 12th century. The particularly ferruginous clay deposits still present there are responsible for the characteristic red body which, together with the oxidation firing, is so decisive for optimising the taste of the tea. A special feature of the production of Kyusu from Tokoname are the lids, which are cut by hand and fit precisely.

Details

• Handmade in original Tokoname studio
• Hand cut lid
• Red, ferruginous natural clay
• Special black clay layer (chara チャラ) applied wafer-thin before firing, which develops a characteristic sheen with age

To properly care for high-quality Japanese ceramics, always use soft water throughout preparation and cleaning.

A kyusu should be warmed with water before usage so that the clay reacts better with the tea leaves. Only then should the tea needles be added with a wooden spoon. Depending on taste, variety and quality, 1-3 heaped teaspoons per person are recommended. Connoisseurs usually make the tea much stronger than beginners, who are less used to the intense taste and bitter compounds.

Pour the water carefully and slowly over the leaves, ideally from a yuzamashi (a vessel used for cooling the water after boiling) of the same or similar clay and fire. For best results, fill the water only to the top third of the strainer. Please close the lid while brewing the tea.

To pour, hold the kyusu with one hand, with your thumb on the knob. Make sure that the small opening on the lid is level with the spout. Then pour the tea slowly into the cup, drinking immediately. If several cups are being filled, they should be poured one after the other in small amounts to achieve an even result for all cups. At the end, gently but firmly point the kyusu downwards repeatedly with both hands to extract the last, particularly rich drops from the tea.

After the last infusion, remove the tea from the kyusu and rinse it with water. Do not scrape or otherwise clean the inside. Afterwards, rinse the inside and outside of the pot with soft water to prevent any detrimental limescale deposits. Briefly wipe the outside with a clean cloth. Then leave the kyusu open to dry completely and store it closed for the next infusion.

Cleaning the Exterior:

Use clean water and a soft cloth only. Rub with brewed green tea to remove any stains.

Cleaning the Interior:

Rinse only with clean, preferably soft water. If cleaning the kyusu with tap water, rinse it afterwards with soft, low-limescale water inside and out to avoid corrosion. Because the kyusu, which is unglazed on the inside, develops a patina over time, which improves and intensifies the taste, it is advisable to use only the suggested types of tea. This is also why, whenever possible, soft, low-calcium water (similar to natural mountain spring water) should be used for preparation and cleaning, rather than tap or bottled water.