Banko-yaki Teapot - Suigetsu III - Sakura and Maple with Real Gold Accents -350ml

Name: Banko-yaki Teapot - Suigetsu III - Sakura and Maple with Real Gold Accents -350ml
Brand: Artisanal Japan
Price: 830.00 USD
Availability: InStock

Banko-yaki Teapot - Suigetsu III - Sakura and Maple with Real Gold Accents -350ml

$830.00

Included:

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About Banko-yaki Teapot - Suigetsu III - Sakura and Maple with Real Gold Accents -350ml

A garden in full bloom, carried on a single teapot. Across the deep black clay of this Suigetsu kyusu, cherry blossoms and maple leaves scatter edge to edge in soft, graduated tones, with a few blossoms picked out in real gold so the eye keeps finding something new. The bloom of spring and the leaves of autumn share the same surface, a quiet meditation on the passing seasons and the Japanese love of beauty in impermanence, and as you turn the pot the pattern shifts and the gold catches the light.

The decoration is not printed. The sakura and momiji are sandblasted directly into the clay, the surface worked at different depths to draw out its natural range of tones, so the blossoms feel raised and tactile against the dark ground. A small number of accent blooms are finished in real gold, applied and fired to endure.
Beneath the artistry it is a serious tea tool. Thrown from iron-rich Banko shidei clay and fitted with a built-in ceramic strainer, the kyusu pours cleanly from its tapered spout, while the side handle sits naturally in the hand for smooth, controlled one-handed pouring, ideal for fine Japanese green tea such as sencha and gyokuro. The shidei clay is prized for gently softening the astringency of green tea, for a rounder, sweeter cup.

A piece made to be used and admired in equal measure, a centerpiece for the tea table and a small work of art.

About the artist: This kyusu is the work of Suigetsu III, the third-generation master Shimizu Hiroshi (born 1944), kiln head of Suigetsu Toen, the celebrated Banko-ware pottery founded in 1900 in Yokkaichi, Mie Prefecture, and devoted to the kyusu for over a century. Hiroshi is renowned for his sandblasting technique: by scraping the iron-rich clay at different depths he draws out distinct tones, carving and detailing the design before the gold accents are applied and fired. The result is delicate, elegant, and unmistakably his own. A holder of Yokkaichi City Intangible Cultural Property for Banko shidei kyusu and a recipient of the Order of the Sacred Treasure from the Japanese government, Hiroshi is among the most decorated living masters of Banko ware.

Awards and recognition:

Holder of Yokkaichi City Designated Intangible Cultural Property
Recipient of the Order of the Sacred Treasure, Silver Rays (Zuiho Tanko-sho), conferred by the Japanese government in 2021
Certified Traditional Craftsman (Dento Kogeishi) and full member of the Japan Kogei Association (Tokai branch)
Recipient of the Mie Prefecture Cultural Award and the Yokkaichi City Distinguished Service Awards for Culture and for Industry
Works presented to the Japanese Imperial family
Third-generation master of the historic Suigetsu Toen kiln, a name central to Yokkaichi Banko-yaki

DETAILS

Details:

Artist: Suigetsu III
Origin: Yokkaichi, Mie Prefecture, Japan
Ware: Banko-yaki (dark iron-rich clay)
Technique: Signature sandblasted technique with all-over sakura and maple motif with real-gold accent blossoms
Includes: Original signed wooden box (tomobako) and documentation
Capacity: approx. 360ml
Care: hand-wash with water only, no soap, and wipe gently.

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.