Red Mogake Tokoname-Yaki Kyusu Teapot - Katayama Hakusan - 250ml

Name: Red Mogake Tokoname-Yaki Kyusu Teapot - Katayama Hakusan - 250ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Red Mogake Tokoname-Yaki Kyusu Teapot - Katayama Hakusan - 250ml

$189.00

Included: 1x Kyusu teapot

Katayama Hakusan

Tokoname, Aichi Prefecture, Japan

Yōhen red clay | Mogake finish

Kyusu Teapot | 250ml

About Red Mogake Tokoname-Yaki Kyusu Teapot - Katayama Hakusan - 250ml

This handmade Tokoname kyusu by Hakusan features a striking mogake finish, an ancient decorative technique unique to coastal kilns in Japan.

Crafted from rich red Tokoname clay, the surface is wrapped in natural seaweed before firing. During the kiln process, the organic material burns away, leaving behind delicate, lightning-like impressions across the body and lid. Each pattern is completely unrepeatable, a permanent record of fire, mineral, and chance.

Hakusan Katayama is a third-generation master teapot artisan from Tokoname, Japan, one of the country’s oldest and most revered ceramic centers. Born in 1949, he studied pottery under his father, Tadayoshi Katayama, continuing a family legacy rooted in centuries of clay tradition. His work is best known for the mogake (seaweed) firing technique, where natural seaweed is bound to the clay surface before high-temperature firing, creating entirely unique, organic line patterns on each teapot. These striking surface marks are not painted—they are the direct result of mineral interaction and flame in the kiln. Hakusan’s pieces reflect a deep respect for material and process and are treasured by collectors and tea lovers for their quiet, natural beauty and individuality.

Details

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Katayama Hakusan (third-generation Tokoname potter)
Ware: Tokoname-yaki
Finish: Unglazed
Material: Tokoname clay
Capacity: 250 ml

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.