"Japanese teapot Tokoname Tobikanna Shu with gift box"
Gyokko - the Master of Pottery
When it comes to the small teapots known as Kyusu, Master Gyokko is one of the greats. He has won many awards for his sensitive and delicate craftsmanship, including the Japan Sencha Art, Choza-Sho Pottery Exhibition Encouragement Prize, and the "Excellent Craftsmen" Award, among others. Gyokko's works exhibit beautiful shapes, high perfection, and intricate details. All of Gyokko's Kyusu are hand-formed by him on the potter's wheel. His mastery of "reduction firing" produces unusual, iridescent shades and striking color plays, while other works show a homogeneity of color exemplary for unique pieces. He uses shudei, a red clay with high iron content, which is a purely natural product. Gyokko's pottery is also practical: he integrates a ceramic sieve with over 400 hand-poked holes, which tea connoisseurs often prefer to stainless steel sieves.
Clay Teapots: Characteristics, Origin, and Firing Method Are Closely Related
The four most important places where Japanese clay teapots were made are Mie Prefecture (Banko Yaki), Gifu (Onko Yaki), Aichi Prefecture (Tokoname Yaki), and Sado Island, Niigata Prefecture (Mumyoi Yaki). In all these areas, there are clay deposits with very high mineral content. Ogaki began the production of Japanese clay teapots (Onko Yaki) in the 19th century. However, this production has ceased. What remains is the method of making Japanese teapots from clay on the potter's wheel. Even in the most important places, such as Tokoname and Yokkaichi in Mie Prefecture, renowned artists still create Japanese clay teapots on the potter's wheel. The firing methods include reduction firing and oxidation firing. Reduction-fired teapots tend to have a neutral character, suitable for all green teas, while oxidation-fired teapots often intensify green tea flavors.
Tokoname Yaki, Japanese Teapots from Tokoname
Tokoname is the most famous and largest of the ancient kilns for clay production in Japan. Its reputation extends beyond the country's borders, with Japanese teapots playing a significant role. A red natural clay called Shudei is mined in Tokoname. The varying colors of teapots made from red clay are due to the firing method used and the oxygen supply during firing. The clay responds very sensitively, so high-quality products are only achievable by experienced artisans. The history of Tokoname dates back to the 12th century, making it one of Japan's oldest kilns. The transition from white to red clay happened around 1954 when the natural red clay's excellent mineral composition was discovered. A decoration method typical of Tokoname teapots, called the Mogake technique, involves covering teapots with seaweed before firing to create unique surface patterns.
The Advantage of Natural Clay
The difference between natural and mixed clay lies in the iron's form. In natural clay, the iron is crystallized, whereas in mixed clay, the iron has been ground beforehand. This leads to a different, uneven surface, and a lower melting point. Clay tableware made of artificial clay must be fired at much lower temperatures, about 600-800 degrees, while Japanese teapots made of natural clay can be fired at up to 1200 degrees. This not only increases the product's strength but also influences material transformation. Most clay teapots today, especially mass-produced ones from China and Japan, are made from artificially mixed clay.
Cleaning: Rinse outside and inside with warm water only. Do not use cleaning agents. If necessary, remove contamination with infused green tea. Use creates a tea patina that you do not need to remove, as it gives the teapot its unique character.
