"Shiboridashi teapot, Tomohiro, 150 ml"
Clay teapots: properties, origin and firing method are closely linked
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). All of these areas have clay deposits with a very high mineral content. Ogaki first began producing Japanese clay teapots (Onko Yaki) in the 19th century. However, this production no longer exists. What has remained, however, is the method he introduced of making Japanese teapots from clay on a potter's wheel. Even in the most important places - Tokoname followed by Yokkaichi in Mie Prefecture by a wide margin - Japanese clay teapots are still made on the potter's wheel by renowned artists. The firing methods used are reduction firing and oxidation firing. While teapots made with reduction firing have a slightly muted to neutral character and are recommended for all types of green tea, teapots with oxidation firing tend to intensify the variety of flavors of green tea.
Tokoname-yaki, Japanese teapots from Tokoname
Tokoname is the best known and largest of the old kilns for clay production. Its good reputation extends far beyond the borders of Japan. Japanese teapots play one of the most important roles in the diverse range of clay products. A red, natural clay is mined in Tokoname: Shudei. The fact that there are teapots of different colors made of red clay is due to the firing method used, reduction firing or oxidation firing, and the amount of oxygen that is added during firing. The clay reacts very sensitively, so that only those with a great deal of experience and sensitivity are able to produce high-quality products. The history of Tokoname goes back a long way. The kiln went into operation as early as the 12th century, making it one of the oldest in Japan. In the early days, Tokoname used white clay obtained from the rice fields. However, around 1954, Sugie Jyumon and a doctor - Hirano Chuji - discovered that the natural red clay of Tokoname had an excellent mineral composition. This paved the way for the career of red clay. A special type of decoration that is typical of teapots from Tokoname is called the mogake technique. The inventor was Ina Chozo, who coated teapots with seaweed before firing them. During the firing process, the minerals in the seaweed and clay reacted and \"formed\" unique patterns on the surface.
The advantage of natural clay
The difference between natural and mixed clay is that natural clay contains iron in crystallized form. In clay to which iron is \"artificially\" added, the iron has been ground beforehand. This process results in a different, uneven and larger surface and the melting point is usually much lower than that of natural iron. As a result, earthenware made from clay or loam to which iron has been added has to be fired at much lower temperatures - around 600-800 degrees - whereas Japanese teapots made from natural clay can be fired at up to 1200 degrees. This not only increases the strength of the end product, the temperature also influences the transformation of the material. Most clay teapots today - especially mass-produced products - from China but also from Japan are made from artificially mixed clay.
Cleaning: Only rinse the outside and inside with warm water. Do not use cleaning agents. If necessary, remove dirt with infused green tea. Use creates a tea patina that you do not need to remove as it gives the teapot its own character.
