{"product_id":"50ml-brown-clay-benishibori-shiboridashi-gyokuryu-kiln-copy","title":"110ml yōhen Red \/ Black Shudei 110ml Do-ake (胴開け) filter Houhin [Yoshiki Kiln]","description":"\u003cdiv itemprop=\"description\" class=\"product-description rte\"\u003e\n\u003ch2\u003e\u003cspan\u003eDESCRIPTION\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThis beautiful hand crafted yōhen Red \/ Black Shudei Houhin is from the highly respected Yoshiki Kiln\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003cstrong\u003eHouhin \/ Houbin (宝瓶) \u003c\/strong\u003emeans 'treasure bottle'  and is also sometimes referred to as \u003c\/span\u003e\u003cspan\u003eHohin \/ Hobin.  \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003eThis style of teapot is more upright than a shiboridashi and \u003c\/span\u003e\u003c\/span\u003ehas a built in filter, either stainless steel mesh or holes in the clay between the body and the spout, \u003cspan\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003eto filter the tea as it’s poured. It’s typically used for high-quality teas that are brewed at lower temperatures, which is why it doesn’t need a handle, as you can hold it without burning your fingers.  They tend to be smaller than Kyusu so extract more concentrated taste and aroma \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003eYōhen\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e(窯変)\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe warm flecks that you see on the surface are caused by the Yōhen effect (窯変 - \u003ci\u003ekiln change or flame colour change\u003c\/i\u003e) They are created and influenced by the specific firing conditions of the kiln -\u003cspan\u003e \u003c\/span\u003e\u003ci\u003ethe kilns temperature fluctuates through the firing \u003c\/i\u003e- and the positioning of the piece within the kiln.  Sometimes the potter will add additional materials such as rice or sawdust in which the pots are partially buried during firing\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"color: #000000; font-family: arial, sans-serif;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cb\u003eDo-ake (胴開け) \u003c\/b\u003efilter\u003cb\u003e \u003c\/b\u003e\u003c\/span\u003e\u003ci\u003e(Direct Hole)\u003c\/i\u003e\u003cspan\u003e\u003ci\u003e:\u003c\/i\u003e \u003c\/span\u003esmall holes carved or punched directly into the wall of the teapot behind the spout.  This method allows a slower pour and discourages the tea maker from rushing and the design is especially good for larger leaf teas.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eYou can also see some hammer marks on this teapot - a technique known as known \u003cstrong\u003etataki\u003c\/strong\u003e - achieved by\u003cspan\u003e gently hammering the surface of the clay \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eSPECIFICATION\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eCapacity : 110ml \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eAbout the \u003cspan class=\"text-animation--underline-thin\"\u003eYoshiki\u003c\/span\u003e Kiln\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eKiln :\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eYoshiki \u003cspan\u003eKiln\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cstrong\u003ePresident : \u003c\/strong\u003eMurata Yoshiki \u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-size: small;\"\u003e(村田益規) \u003c\/span\u003eborn 1950 \u003c\/span\u003e\u003cspan style=\"font-size: small;\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003cstrong\u003eSignature style of teapots :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMurata Yoshiki is renowned for his technical and artistic skill.  He masters a number of striking finishes notably yohen.  The gradient you see on this is created by a second reduction firing where the pot is half covered in rice husks \u003c\/span\u003e\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-size: small;\"\u003e\u003cspan\u003e\u003cspan style=\"font-family: arial, sans-serif;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\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\n\u003c\/div\u003e","brand":"Comins Tea","offers":[{"title":"Default Title","offer_id":55774278713729,"sku":null,"price":130.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1174\/3374\/files\/0D660236-D142-4CE6-A608-9074558CDEE7.jpg?v=1780824168","url":"https:\/\/cominstea.com\/products\/50ml-brown-clay-benishibori-shiboridashi-gyokuryu-kiln-copy","provider":"Comins Tea","version":"1.0","type":"link"}