Tokoname-Yaki Kyusu Teapot, "Earth Dragon" - Yohei Konishi - 240ml

Name: Tokoname-Yaki Kyusu Teapot, "Earth Dragon" - Yohei Konishi - 240ml
Brand: Artisanal Japan
Price: 1020.00 USD
Availability: InStock

Tokoname-Yaki Kyusu Teapot, "Earth Dragon" - Yohei Konishi - 240ml

$1,020.00

Included: 1x Kyusu teapot, original signed wooden box

Yohei Konishi

Tokoname, Aichi Prefecture, Japan

Tokoname clay | Carved

Kyusu teapot | 240ml

About Tokoname-Yaki Kyusu Teapot, "Earth Dragon" - Yohei Konishi - 240ml

"Earth Dragon"
This exceptional kyusu teapot is a masterpiece by Yohei Konishi, an accomplished Tokoname-yaki ceramic artist known for uniting traditional Japanese teaware with expressive sculptural form.

The rounded body is carved with a powerful dragon motif that emerges directly from the surface of the vessel. Rather than applied decoration, the dragon is fully sculpted in relief, integrated into the form itself. Its scales, eye, and flowing movement are shaped as part of the teapot, giving the piece a strong presence while remaining balanced and composed.

Natural tonal variation across the surface is the result of clay, carving depth, and firing, giving the teapot visual depth and individuality. The surface invites close inspection, revealing subtle shifts in texture and tone from every angle.

Despite its sculptural presence, the kyusu is carefully designed for practical tea preparation. The side handle is balanced and comfortable in the hand, the spout pours cleanly with control, and the lid fits securely during use. The interior finish is refined and functional, making the teapot well suited for brewing Japanese green teas.

This is a one-of-one, unique piece, equally suited for daily tea practice and for display as a focal piece within a ceramic collection.

The teapot comes with its original signed wooden box and certificate, confirming authenticity, artist, and origin.

About the Artist

Yohei Konishi was born in Tokoname City, Aichi Prefecture, and formally trained in ceramics before becoming a member of the Japan Kōgeikai (Japan Art Crafts Association). His work has been widely exhibited at nationally juried Japanese ceramic and traditional craft exhibitions, and he has been designated an Intangible Cultural Property of Tokoname City in recognition of his contribution to Tokoname-yaki.

Konishi is respected for his command of form, carving, and kiln technique, producing works that balance traditional function with sculptural presence. His pieces are collected both in Japan and internationally.

Details

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Yohei Konishi
Ware: Tokoname-yaki
Type: Kyusu (side-handled Japanese teapot)
Motif: Sculptural dragon relief
Capacity: 240ml
Includes: Original signed wooden box and certificate
Use: Sencha, gyokuro, Japanese green teas, oolongs

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.