Japanese kyusu teapot in black tokoname clay,

The city of Tokoname specializes in the art of ceramics. It is the oldest and most important of the six ancient pottery centers in Japan. Ceramics have been produced here since the late Heian period (11th century), and traces of these productions can be found in Kamakura or on the north coast of Honshu. The traditional local handicraft is especially famous for its teapots.

A few words about their creators.

These teapots are hand-painted by a Kutani painter on black mud teapots made by traditional Tokoname craftsmen. This is a traditional craft product made by potters who have been producing pottery for many years in Tokoname and Kutani, two pottery production centres that have retained their long-standing traditions. The teapot is made of red clay and is thin, light and easy to use. Various techniques such as blue grain, red grain, gold leaf and silver box transfer glaze painting are skillfully combined and painted in balance with the shape of the teapot.

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Questions about our teapots?

Where does the Tokoname teapot come from? What are the characteristics of the Tokoname teapot? How to maintain your teapot? Where does the Tokoname teapot come from?

From the town of Tokoname in Aichi Prefecture, which faces Ise Bay and has a long history and tradition of pottery, being one of the six oldest kilns since the Edo period. The typical pottery produced here is the teapot. In Tokoname, teapots are made either in moulds called ikomi (casts) or by hand using a potter's wheel. The more a teapot is used, the brighter it becomes, and the more the character of the user stands out.

What are the characteristics of the Tokoname teapot?

The Tokoname teapot is made from clay rich in iron oxide, which reacts with the tannins in the tea during use, removing bitterness and softening the tea, making it more flavourful. The body and lid are made with mortise and tenon joints - the teapots use a technique called "mortise and tenon". Suriawase means that the body and lid of the teapot are rubbed together individually to make a lid that matches the body of the teapot. A well mortised teapot will not rattle and can be used comfortably.

How to maintain your teapot?

• Always rinse with water after serving the tea to keep it clean.
• In case of clogging, dry the inside of the teapot and lightly scrub the filter part with a toothbrush, then rinse it well. The tea grounds can be easily removed.
• It is convenient to use two or more teapots in turn.

How to make a delicious tea in 4 steps!

Sencha (Hot water infusion)

Step 1: Add the tea leaves to your teapot. (4g: 2 teaspoons)

Step 2: Pour hot water into your teapot. (Temperature of the hot water 80°C)

Step 3: Wait for the water to cool down. (Wait 60 to 90 seconds)

Step 4: Pour evenly little by little until the last drop.

Indication: High quality sencha is rich in umami (amino acids) and is brewed at low temperatures to reduce astringency and bring out its full flavour. Regular sencha contains less umami (amino acids) and more astringency (catechins) than high quality sencha, which brings out its aroma and moderate astringency.

Fukamushicha (Rapid Infusion)

Step 1: Add the tea leaves to your teapot. (4g: 2 teaspoons)

Step 2: Pour hot water into your teapot. (Temperature of the hot water 80°C)

Step 3: Wait for the water to cool down. (Wait 30 seconds)

Step 4: Pour evenly little by little until the last drop.

Indication: Fukamushicha has thin tea leaves and the ingredients are easy to dissolve, so the brewing time should be short.

Gyokuro (Slow brew at low temperature)

Step 1: Pour hot water into your teapot. (Temperature of the hot water 60°C)

Step 2: Add the tea leaves to your teapot. (6g: 3 teaspoons)

Step 3: Wait for the water to cool down. (Wait 2 minutes)

Step 4: Pour evenly little by little until the last drop.

Indication: Gyokuro takes time in low temperature water to bring out the umami ingredients.