Vintage Banko-Yaki Kyusu Tea Set – Suigetsu III - 320ml

Name: Vintage Banko-Yaki Kyusu Tea Set – Suigetsu III - 320ml
Brand: Artisanal Japan
Price: 670.00 USD
Availability: InStock

Vintage Banko-Yaki Kyusu Tea Set – Suigetsu III - 320ml

$670.00

Included: 1x Kyusu teapot (approx. 320 ml capacity), 5x yunomi teacups (approx. 80 ml capacity each), 1x yuzamashi (water-cooling vessel), original signed wooden box

Shimizu Suigetsu III

Mie Prefecture, Japan

Purple Shidei Clay | Sandblasted carving

Kyusu teapot set | 320ml

About Vintage Banko-Yaki Kyusu Tea Set – Suigetsu III - 320ml

This is a rare Vintage Japanese Banko-yaki tea set in exceptional condition. It was Handmade by the renowned Shimizu Suigetsu III, a highly accomplished third-generation Banko-yaki potter working in Yokkaichi, Mie Prefecture, one of Japan’s most important historical centers for traditional teaware. Based on the older mark (The mark Suigetsu III used before inheriting the official title of 3rd generation head) and stylistic characteristics, this set dates to approximately 40 years ago, representing an earlier period of the artist’s work.

The set consists of one side-handled kyusu teapot, five matching yunomi teacups, and one yuzamashi (water-cooling vessel). All pieces are unified by a refined surface design that feels restrained, balanced, and intentional.

The decoration is created using Shimizu Suigetsu’s signature sandblasting technique, which brings out natural color variations in the clay rather than relying on applied glaze or paint. The result is a quiet, integrated pattern that feels inherent to the material itself.

The kyusu is thoughtfully proportioned for practical tea preparation. Its rounded body supports heat retention, while the spout is shaped for smooth, controlled pouring. The side handle is balanced and comfortable in the hand, and the fitted lid sits securely during use. The yuzamashi allows hot water to cool before brewing, an essential tool for preparing high-quality Japanese green teas. The yunomi cups share gently rounded forms with refined interiors, suitable for everyday tea drinking.

Banko-yaki is prized for its dense clay and excellent thermal stability, making it especially well suited for brewing sencha, gyokuro, kukicha, and other Japanese green teas. Unglazed Banko clay is also valued for how it develops character over time through regular use.

About the Artist — Shimizu Suigetsu III

Shimizu Suigetsu III represents the third generation of the Suigetsu lineage and is recognized for his technical refinement and disciplined surface design within the Banko-yaki tradition. Over the course of his career, he has received numerous awards at major Japanese ceramic and traditional craft exhibitions, including repeated recognition at the Japan Traditional Art Crafts Exhibition, and has earned more than twenty honors across national and regional juried shows.

His work has been presented to members of the Japanese Imperial Household and exhibited internationally, reflecting his standing within the Japanese ceramic community. Suigetsu III is particularly respected for his precise kyusu construction, with careful attention to spout geometry, lid fit, balance, and usability. Earlier works such as this set are valued for their quieter aesthetic and are increasingly difficult to find, especially as complete sets with original boxes and documentation.

This set comes with its original signed wooden box and certificate, confirming authenticity, artist, and origin, important details for collectors of Japanese ceramics and traditional teaware.

Details

Origin: Yokkaichi, Mie Prefecture, Japan
Artist: Shimizu Suigetsu III
Ware: Banko-yaki
Material: Purple Shidei Clay
Era: Approximately 1980s–1990s
Condition: Vintage; Teaware is in immaculate condition. Wooden box shows signs of age consistent with vintage storage
Includes: Original signed wooden box
Use: Sencha, gyokuro, Japanese green tea

Set Includes

1x kyusu teapot (approx. 320 ml capacity)

5x yunomi teacups (approx. 80 ml capacity each)

1x yuzamashi (water-cooling vessel)

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.