Vintage Banko-Yaki Kyusu Teapot Set - Suigetsu II - 300ml

Name: Vintage Banko-Yaki Kyusu Teapot Set - Suigetsu II - 300ml
Brand: Artisanal Japan
Price: 520.00 USD
Availability: InStock

Vintage Banko-Yaki Kyusu Teapot Set - Suigetsu II - 300ml

$520.00

Included: 1x Kyusu teapot (approx. 300 ml), 5x yunomi cups (approx. 80 ml each), 1x Yuzamashi (water-cooling bowl), original wooden boxed

Shimizu Suigetsu II

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Hand-carved

Brand new | 300ml

About Vintage Banko-Yaki Kyusu Teapot Set - Suigetsu II - 300ml

This very rare and complete antique Banko-yaki tea set was crafted by Shimizu Suigetsu II (1901–1990), the father of the current head of the Suigetsu kiln and a significant figure in 20th-century Banko pottery working in Yokkaichi, Mie Prefecture, Japan. Works by Suigetsu II are rare, particularly complete tea sets such preserved excellent condition with their original wooden box. This set is over 50 years old.

Suigetsu II was formally recognized by Yokkaichi City as an Intangible Cultural Property, an honor reserved for craftsmen whose work is considered culturally and historically important to the region. This designation reflects not only technical mastery, but also his role in preserving and advancing the Banko-yaki tradition during a formative period in its modern history.

Distinctive Craftsmanship

This set exemplifies the core philosophy of Banko-yaki: teaware created as functional tools, refined through disciplined craftsmanship and long practice. The surfaces are carved directly into the clay and depict natural motifs, most clearly pine branches and pine leaves, worked with restraint and precision. Fine, needle-like lines wrap gently around the vessels, adding depth and rhythm without overpowering the form.

The carving is subtle and integrated, allowing the clay and firing to remain the primary visual elements. Natural tonal variation emerges across the surface, giving the set a quiet, composed presence that reveals itself gradually through use and close inspection.

The kyusu is rounded and well balanced, with a carefully proportioned spout and side handle designed for smooth, controlled pouring. The yunomi cups and yuzamashi are matched in scale and proportion, forming a cohesive ensemble suited for both daily tea practice and long-term appreciation.

Banko-yaki ceramics by artists designated as Intangible Cultural Properties are particularly valued by collectors, as they represent not only individual craftsmanship but also officially recognized cultural heritage. Complete tea service sets from this period are increasingly difficult to find, especially with the original wooden box intact.

The set includes:

1x Kyusu teapot (approx. 300 ml)

5x yunomi cups (approx. 80 ml each)

1x Yuzamashi (water-cooling bowl)

Details

Condition: Excellent

Origin: Yokkaichi, Mie Prefecture, Japan

Artist: Suigetsu II (Shimizu Gen)

Craft: Banko-yaki

Ware: Tea set — kyusu teapot, five yunomi cups, and yuzamashi

Capacity: Teapot approx. 300 ml; cups approx. 80 ml each

Includes: Original wooden box

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.