Kyusu Banko-Yaki - Masaki Tachi - 300 ml

Name: Kyusu Banko-Yaki - Masaki Tachi - 300 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: OutOfStock

Kyusu Banko-Yaki - Masaki Tachi - 300 ml

$189.00

Inclui: 1x bule kyusu

Masaki Tachi

Yokkaichi, prefeitura de Mie, Japão

Argila | Textura Chigire aplicada à mão com agulha

Kyusu teapot | 300ml

Sobre Kyusu Banko-Yaki - Masaki Tachi - 300 ml

This handcrafted Japanese kyusu teapot is the work of Masaki Tachi, one of the most technically accomplished contemporary artists working in Banko-yaki today. Quiet in form yet extraordinary in surface, this piece reflects an extreme level of control, patience, and material understanding.

The teapot features Masaki Tachi’s signature Chigire texture, a highly specialized technique whose name translates loosely to “thousand cuts.” Using a finely sharpened needle, the artist repeatedly penetrates and agitates the clay surface by hand, creating a dense, rhythmic pattern that appears almost stitched into the body of the vessel.

This process demands exceptional steadiness and consistency. The needle must be sharpened to a precise shape, and the hand must remain perfectly controlled so the pattern maintains its uniform tension across the form. Even minor deviation disrupts the visual harmony. While Chigire textures occasionally appear in Japanese ceramics, Masaki Tachi is widely regarded as the only artist to have mastered this technique at a level that carries such artistic value.

The resulting surface has an organic, almost reptilian character often compared to snakeskin, giving the teapot a tactile depth that reveals itself gradually through use and handling.

Beyond its striking surface, this kyusu is fully functional and purpose-built for tea. The Banko clay body offers excellent heat retention and responsiveness, making it especially well-suited for Japanese green teas. The form allows for clean, controlled pouring and proper leaf expansion.

About the Artist – Masaki Tachi

Masaki Tachi works in the Banko-yaki tradition, one of Japan’s most respected ceramic lineages known for its tea wares. His work is distinguished by extreme surface discipline and technical innovation, achieved without sacrificing usability. Each piece is handmade and reflects countless hours of focused, repetitive labor, resulting in vessels that are both meditative objects and serious tools for tea.

Details

Capacity: 300ml

Origin: Banko-yaki, Japan

Artist: Masaki Tachi

Type: Kyusu teapot

Technique: Hand-applied Chigire needle texture

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.