Tokoname-Yaki Kyusu Teapot, Tenmoku with Gold Leaf Lid - Shoryu - 340ml

Name: Tokoname-Yaki Kyusu Teapot, Tenmoku with Gold Leaf Lid - Shoryu - 340ml
Brand: Artisanal Japan
Price: 700.00 USD
Availability: InStock

Tokoname-Yaki Kyusu Teapot, Tenmoku with Gold Leaf Lid - Shoryu - 340ml

$700.00

Included: 1x Kyusu teapot, original signed wooden box and documents

Shoryu Kiln

Tokoname, Aichi Prefecture, Japan

Tokoname clay | Tenmoku oil drop finish with real gold

Kyusu teapot | 340ml

About Tokoname-Yaki Kyusu Teapot, Tenmoku with Gold Leaf Lid - Shoryu - 340ml

This exceptional Japanese kyusu teapot is a masterwork by Shoryu Kiln of Tokoname, Aichi Prefecture, one of Japan’s historic centers of teaware production. Executed in Shoryu’s signature Tenmoku finish and crowned with a hand-applied real gold leaf lid, this piece represents the highest level of craftsmanship produced by the kiln.

The body displays a richly textured Tenmoku oil drop surface shifting subtly between bronze, umber, and deep earthen tones depending on light and angle. This distinctive finish is Shoryu’s defining hallmark of the kiln’s work.

The lid is finished with real gold leaf, applied by hand and fired to create a luminous, finely textured surface that contrasts beautifully with the darker body. This combination of Tenmoku and gold is rare within Tokoname kyusu production and is reserved for the kiln’s most important works.

The form itself is balanced and deliberate, with a rounded body, integrated side handle, and a cleanly cut spout designed for smooth, controlled pouring. Every element serves both function and aesthetic restraint, reflecting the Tokoname tradition while quietly pushing its boundaries.

Shoryu’s work is characterized by disciplined form, technical precision, and deep attention to firing results. The kiln’s Tenmoku surfaces display layered depth and complex tonal variation, achieved through careful glaze formulation and controlled kiln conditions.

While Tokoname is traditionally associated with unglazed red clay kyusu, Shoryu Kiln stands out for pushing the aesthetic range of the tradition while remaining grounded in functional teaware. Each piece is produced in limited quantities, with an emphasis on balance, pour quality, and long-term usability.

This piece comes with its original signed wooden box and documents, and is ideal for collectors, daily tea practitioners, or anyone seeking a truly exceptional example of contemporary Tokoname craftsmanship.

Details

Capacity: 340ml
Origin: Tokoname, Aichi Prefecture, Japan
Kiln: Shoryu Kiln (Shoji Umehara)
Craft: Tokoname-yaki
Finish: Shoryu’s signature Tenmoku with real gold leaf lid
Type: Japanese kyusu teapot
Box: Original signed 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.