Tokoname-Yaki Kyusu Teapot, White Tenmoku - Shoryu - 270ml

Name: Tokoname-Yaki Kyusu Teapot, White Tenmoku - Shoryu - 270ml
Brand: Artisanal Japan
Price: 480.00 USD
Availability: InStock

Tokoname-Yaki Kyusu Teapot, White Tenmoku - Shoryu - 270ml

$480.00

Included: 1x Kyusu teapot, original signed wooden box

Shoryu Kiln

Tokoname, Aichi Prefecture, Japan

Tokoname clay | Tenmoku oil drop finish

Kyusu teapot | 270ml

About Tokoname-Yaki Kyusu Teapot, White Tenmoku - Shoryu - 270ml

This Japanese kyusu teapot was crafted at renowned Shoryu Kiln in Tokoname, Japan, and features Shoryu’s signature tenmoku finish, an iron-rich surface achieved through precise control of clay, glaze, and kiln atmosphere. The result is a warm, nuanced depth that shifts subtly with light, revealing quiet complexity rather than overt decoration.

The surface reflects Shoryu’s mature interpretation of tenmoku aesthetics, carefully adapted for Tokoname kyusu forms. Natural variation emerges through firing, creating a composed yet expressive finish that feels both intentional and organic, an embodiment of restraint rather than ornament.

The form is compact and assured. A rounded body supports even heat retention, while the side handle is smoothly integrated for comfort and balance. The spout is finely shaped to allow clean, controlled pouring, making this teapot especially well suited for the preparation of high-quality Japanese green teas.

Shoryu Kiln is respected for its ability to merge classical sensibility with functional teaware, and this piece exemplifies that philosophy. It is designed to be used regularly, developing familiarity and presence over time rather than existing solely as an object of display. Each example is finished individually, resulting in subtle variation that underscores its handcrafted character.

Details

Capacity: 270ml
Origin: Tokoname, Aichi Prefecture, Japan
Kiln: Shoryu Kiln
Craft: Tokoname-yaki
Finish: Shoryu’s signature tenmoku finish
Form: Side-handled kyusu teapot
Box: Signed wooden box included

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.