Banko-Yaki Kyusu Teapot, "Black Weaver" - Suigetsu III - 350ml

Name: Banko-Yaki Kyusu Teapot, "Black Weaver" - Suigetsu III - 350ml
Brand: Artisanal Japan
Price: 890.00 USD
Availability: InStock

Banko-Yaki Kyusu Teapot, "Black Weaver" - Suigetsu III - 350ml

$890.00

Included: 1x Kyusu teapot, original signed wooden box and documents

Shimizu Suigetsu III

Mie Prefecture, Japan

Purple Shidei Clay | Traditional kiln firing

Kyusu teapot | 350ml

About Banko-Yaki Kyusu Teapot, "Black Weaver" - Suigetsu III - 350ml

"The Black Weaver"
This Japanese Banko-yaki kyusu teapot is a one-of-a-kind handmade ceramic teapot by Shimizu Suigetsu III, a highly respected third-generation Banko-yaki potter working in Yokkaichi, Mie Prefecture, one of Japan’s most important centers for traditional teaware.

The teapot features a deep purple and charcoal clay body wrapped in an intricate, interlacing surface pattern that feels both contemporary and timeless. Rather than surface painting or glaze decoration, the design is integrated directly into the clay, creating subtle contrast between matte and softly reflective areas. The pattern shifts gently with light and angle, giving the piece depth and quiet visual movement.

The form is carefully balanced for practical tea preparation. A rounded body supports heat retention, while the precisely angled spout allows for smooth, controlled pouring with minimal drip. The side handle is comfortable and well-proportioned, and the fitted lid sits securely during use.

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. This teapot is designed not only as a sculptural object, but as a daily-use tea tool that is meant to age gracefully through regular handling and use.

The piece includes its original signed wooden box and documentation, confirming authenticity, artist, and origin, important details for collectors of Japanese ceramics.

About the Artist

Shimizu Suigetsu III is recognized for his technical mastery and restrained aesthetic within the Banko-yaki tradition. He has received numerous awards at national ceramic and traditional craft exhibitions, including the Japan Traditional Art Crafts Exhibition. Over his career, he has earned more than 20 honors, and his work has been presented to members of the Japanese Imperial Household. His teapots are collected both in Japan and internationally.

Details

Origin: Yokkaichi, Mie Prefecture, Japan
Artist: Shimizu Suigetsu III
Ware: Banko-yaki
Type: Kyusu (side-handled Japanese teapot)
Material: Natural Banko clay
Firing: Traditional kiln-fired
Includes: Signed wooden box and papers
Use: Sencha, gyokuro, Japanese green tea

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.