{"product_id":"310ml-ikomi-black-shudei-kokudei-with-flower-decoration-kyusu-stainless-strainer-morimasa-kiln","title":"330ml Ikomi [鋳込み] Yakijime Kyusu with Stainless Strainer [Morimasa Kiln]","description":"\u003ch2\u003e\u003cspan\u003e Description\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis slip cast Tokoname-yaki kyusu (teapot) is made from Tokoname shudei (朱泥) clay fired in an oxygen-rich reduction environment, transforming it into a smooth black color.  A blue decorative exterior glaze is applied along with hand painted flower decoration\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eBlack Shudei\/\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eKokudei\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eis formed by reduction\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e[oxygen deprived]\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003efiring shudei clay.  We know that Tokoname shudei clay is iron rich.  In an\u003cspan\u003e oxygen-starved firing carbon monoxide steals oxygen from the iron molecules causing a shift from \u003c\/span\u003ered\/brown iron oxide to black iron oxide giving the clay a darker - black colour.  Our partners often describe how the\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eShudei clay\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ehas been smoked to give it a black finish. \u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eThis refers to the fact that the kiln fuel\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e[such as straw, leaves, or wood)\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eburns incompletely in a low oxygen environment, generating thick soot and smoke which deposit carbon into the unglazed pores of the clay and cause further darkening\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003e\u003ci\u003eYakishime\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e(焼締 ) Refers to an unglazed high fired teapot - \u003cmeta charset=\"utf-8\"\u003eYakijime = \"firing to be sealed\".   The appearance is natural \u0026amp; earthy with a coarse texture which comes from the \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003erelatively\u003c\/span\u003e unprocessed clay.  \u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe term \"Yakishime\" (焼締\/焼〆) describes the high-temperature firing method, which takes the clay to the point where it becomes hard, dense, and non-porous making it strong and water-resistant quality without the need for glaze. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003e\u003ci\u003eIkomi\u003c\/i\u003e\u003c\/b\u003e [IKOMI鋳込み] method, (pressure or slip casting) Liquid clay (slip) is poured \u0026amp; shaped in a plaster mould. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSpecification\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCapacity : 330ml \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eAbout the Morimasa Kiln\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cstrong\u003eKiln\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e:\u003c\/strong\u003e MORIMASA Kiln \u003cbr\u003e\u003c\/span\u003e\u003cb\u003ePresident\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eIsomura Yoshinori\u003c\/span\u003e\u003cbr\u003e\u003cb\u003eMethods used\u003cspan\u003e  \u003c\/span\u003e\u003c\/b\u003eFamous for \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003edeisho-ikomi\u003c\/em\u003e (slurry casting) production method.  \u003cmeta charset=\"utf-8\"\u003eIsomura Yoshinori is also trained in hand-thrown kyusu\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAwards:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWinner of Jury's Special Prize, 41st Choza Award Ceramic Exhibition\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cb\u003eSlip Casting is a skilled industry : \u003c\/b\u003eThe making of the plaster moulds or casts is a whole skilled industry too - they can only be used around 100 times before needing to be replaced.  Making pots in this way is a highly complex operation - every step has to be completed with precision \u0026amp; in time for the process to work. It’s human centred - no huge computers or algorithms- just years of knowledge \u0026amp; dedication to keep traditions alive.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/X0oYpLhAyng\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAll about Tokoname\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eA short history :\u003c\/b\u003e The Tokoname region is considered the teaware capital of Japan. This area’s link with pottery dates back to 1100 and is believed to be the oldest in Japan. However, it wasn’t until the start of the Edo period (1603–1868) that this area became important. In early times it focused mostly on vases and jars, but this period also produced the early matcha bowls in the form of yama-chawans (mountain tea bowls). These were coarsely finished bowls with little refinement, but beautiful in their simplicity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eThe events that shaped Tokoname teaware  :\u003c\/b\u003e\u003cspan\u003eToday Tokoname is famous for its redware teapots (kyusu), introduced in the early 1860s. Other teapots for green tea had been produced from early in the nineteenth century in Tokoname, but this new style became very popular. Again it was influenced by China, whose own redware teapots were the typical teaware used at this time. The name comes from the deep red, iron-rich clay from which it is made. Its use in Japan had a big effect on Tokoname’s ceramic industry, with an influx of new potters who specialized in making redware teapots. This was helped by the visit of a Chinese potter called Jin Shi Heng who, in 1878, was invited to teach Chinese techniques for making teapots, greatly accelerating development and increasing quality. This, combined with a period of rapid industrialization, eventually meant mass-production hit Tokoname towards the end of the nineteenth century, with much small-scale domestic production replaced with industrial-scale manufacturing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eTokoname Today : \u003c\/b\u003eToday Tokoname is a place of great diversity, incorporating both small and large-scale manufacture - something reflected in our selection of pieces.  \u003c\/span\u003e\u003cspan\u003eIt is still best known for its iconic brick-red clay called shudei [\u003c\/span\u003e朱泥 - vermilion clay].  \u003cspan\u003eIt should be noted that \u003c\/span\u003ehonshudei (本朱泥 - real\/true shudei) the original clay - is now rare [as we have seen on our trips] - many potters use modern formulations that approximate its colour and effect on tea profile.  As well as shudei there are many other types of clay in use in modern day Tokoname including \u003ci\u003eKoudei\u003c\/i\u003e [yellow],  \u003ci\u003eRyokudei\u003c\/i\u003e [green] and \u003ci\u003eKokudei\u003c\/i\u003e [black]\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhy use a Tokoname Teapot? \u003c\/b\u003eThe vibrant colour of shudei comes from its rich iron content which is said to react chemically with the tannins in green tea resulting in a mellow cup. Tokoname ware is also unglazed \u0026amp; naturally porous - a characteristic which is said to enable absorption of impurities from water - making for a smoother cup.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eStyles of Tokoname Teapot\u003c\/strong\u003e There are three possible forms of Tokoname teapots, categorized according to where the handle is sited. A yokode kyusu has it on the side, an ushirode kyusu has it at the back and an uwade kyusu has a handle on the top. The most typical modern type is the yokode kyusu, which is the one we use at Comins. This style can be traced back to the end of the Song dynasty (960–1279) in China for the preparation of powdered tea. It has been adapted perfectly over time to meet Japanese needs, incorporating a fine mesh to prevent the fine particles of tea from coming out. Each one is balanced according to the potter’s preferences. Customers often comment how simple yet effective their design is, not knowing that the concept has not really changed in 900 years!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Comins Tea","offers":[{"title":"Default Title","offer_id":55899315470721,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1174\/3374\/files\/FEEA86C2-9D69-4E07-ADC9-916E02FB65B9.jpg?v=1783678533","url":"https:\/\/cominstea.com\/products\/310ml-ikomi-black-shudei-kokudei-with-flower-decoration-kyusu-stainless-strainer-morimasa-kiln","provider":"Comins Tea","version":"1.0","type":"link"}