[Tokoname Ware Kyusu]
There are two types of stoneware kyusu that we offer. Both are horizontal flat kyusu that can be poured with one hand and are made in Tokoname City, Aichi Prefecture, which is known as a famous kyusu production center. Tokoname ware is recognized as one of the six oldest kilns in Japan, along with Seto ware (Seto City, Aichi Prefecture), Echizen ware (Echizen Town, Fukui Prefecture), Tanba Tachikui ware (Tanba Sasayama City, Hyogo Prefecture), Bizen ware (Bizen City, Okayama Prefecture), and Shigaraki ware (Koga City, Shiga Prefecture).
Azmaya uses grayish-dark udei-mud and Susumuya uses brownish-red shudei-mud, and because they are fired in different ways, there are differences in the finished color and expression. Tokoname ware kyusu has a porous inner surface that easily absorbs catechins from the tea, reducing astringency. In addition, the iron in the clay reacts with tannin, a component of tea, to remove the bitterness of the tea and give it a mellow and delicious flavor.
Because the skin is not glazed, the smooth texture of Tokoname ware can be felt, and it stores the aroma of tea, making it possible to brew a cup of tea that is more fragrant the more it is used. With each use, the skin becomes coated by the tea stain and becomes more lustrous and flavorful. Compared to porcelain kyusu, it retains heat better and tea stains are less noticeable. The tea strainer inside the kyusu is made of the same material as the kyusu, a ceramic plate, with multiple fine holes of approximately 1 mm in diameter, taking up a wide space, which prevents tea leaves from coming out of the teacup and allows the tea to brew smoothly.
With a capacity of 300 ml, the kyusu at Azmaya has an opening large enough for tea leaves to flow in and out, and enough space for tea leaves to convect inside. The lid and body of the kyusu are tightly closed using a technique called futasuri (lid sliding), which allows the tea leaves to fully steep and pour out without leaving a single drop.
Susumuya's Teapot has a capacity of 270 ml. The bottom of the kyusu is as large as possible so that tea leaves can spread easily, and the height of the kyusu is purposely kept low so that tea leaves can be squeezed out thoroughly. The large spout has a cutout on the opposite side of the spout to make it easy to dispose of tea leaves, making it easy to wash the inside and use it comfortably until the end. The beautiful color is achieved by applying a straw coating to the vermilion mud and baking it again. All the pieces are made by hand on a potter's wheel, and it is said that there are only a few craftsmen in Japan who have this technique. The warm and charming atmosphere of these teapots can be attributed to the hand-rokuro process.