Banko-yaki Kyusu Teapot - Suigetsu II – 490ml

Name: Banko-yaki Kyusu Teapot - Suigetsu II – 490ml
Brand: Artisanal Japan
Price: 425.00 USD
Availability: InStock

Banko-yaki Kyusu Teapot - Suigetsu II – 490ml

$425.00

Included:

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About Banko-yaki Kyusu Teapot - Suigetsu II – 490ml

*Rare Find*
This handmade Banko-yaki kyusu is a Japanese side-handle teapot made approximately 50 years ago by the second-generation Suigetsu, Shimizu Gen (1901-1990), one of the most respected names in the history of Yokkaichi teaware. The unglazed body is hand-carved with cranes in flight, a classic Japanese motif of longevity and good fortune. Second Generation Suigetsu items are known to be hard to come by.

About the artist:

Shimizu Gen was the second-generation master of Suigetsu Toen, the Banko-ware pottery founded in 1900 in Yokkaichi, Mie Prefecture, the historic heart of Banko-yaki. He devoted himself entirely to the kyusu and was the potter who brought the workshop onto the potter's wheel. A teapot from his hand is both a working tea tool and a piece of Banko-yaki history.

Awards and recognition (Shimizu Gen, 2nd-generation Suigetsu):

Designated a holder of Intangible Cultural Property by Yokkaichi City
Recipient of the Mie Prefecture Distinguished Service Award
Recipient of the Yokkaichi City Distinguished Service Award for Culture

Made in the classic Banko tradition from unglazed shidei (iron-rich purple clay): the natural iron softens the tannins in green tea, mellowing bitterness and drawing a rounder, sweeter cup from sencha and gyokuro. Because the clay is unglazed, the teapot seasons with use, deepening in color and luster the more you brew.
As a daily tea tool it is a joy to handle. The side handle gives controlled one-handed pouring, the tapered spout pours cleanly without dripping, and the built-in ceramic strainer holds back loose leaves for a clear cup, ideal for Japanese green tea and gongfu brewing alike.
This Teapot arrives with its original signed wooden box (tomobako) and documentation, the mark of an authentic, collectible piece by a recognized master.

Capacity: [495 ml]
Artist: Shimizu Gen, second-generation Suigetsu
Origin: Yokkaichi, Mie Prefecture, Japan
Feature: Rare Find
Ware: Banko-yaki (unglazed shidei purple clay)
Technique: Hand-carved crane and pine motif
Includes: Original signed wooden box (tomobako) and documentation

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.