Nasugata (eggplant form) small kyusu by Masaki Tachi, japanese traditional craftman of Bankoyakiware from Yokkaichi city, Mie prefecture.
・About Banko-yaki
Banko-yaki dates back to the era of Genbun (1736-1740), during the Edo period, when the merchant-turned-craftsman Nunami Rozan of Kuwana, who was captivated by the Way of Tea, built a pottery to make teaware and other goods in what is today Obuke, located in the town of Asahi in Mie Prefecture.
The seeds of one man’s hobby have grown into a world-renowned class of pottery, of which the Shidei Kyusu—recognized as a “Traditional Craft” by the Japanese Minister of Economy in 1979—is a proud symbol. Today, there are more than 100 banko-yaki potteries centering around the cities of Yokkaichi and Komono in Mie Prefecture.
The potter’s clay mainly used for Banko teapots, called the red Banko clay, is rich in iron, and when the clay is fired with reduction fire without the application of a glaze, the heated iron in the body changes its color to purplish-brown color unique to Banko teapots. It is said that the more the teapots are used, the more their aesthetic beauty and luster increase. The shidei (literally “purple mud”) Banko teapots unglazed purplish-brown finish reacts with the tannic acid naturally found in tea, moderately absorbing the bitterness of tealeaves, therefore, bringing out the flavor or the taste in a great balance.
Although shidei teapot is the main product of Banko-yaki, Banko-yaki teaware has a great diversity in its styles and shapes to such an extent that they say “the stamp of Banko is the only noticeable feature.” Therefore, we deal in merchandise of various other works along with shidei teapots.
Place of Origin: Mie, Japan
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Should you have any questions, please do not hesitate to contact us
Handling precautions
Initiation:
Before first use, rinse it in hot water then let it dry completely!
Usage:
Avoid placing in a place with high temperatures, such as a microwave, oven, or stove.
Cleaning:
It requires daily care. After using, be sure to rinse with water to remove used tea leaves and dregs. Let it dry completely.
Do not use dishwasher or dryer!
To clean built in strainer, run water backwards from the spout, or use a toothbrush or toothpick.
In case of discoloration, do not use any kind of bleach!
Storage:
After use, always let it dry completely, for if stored while still wet, it might develop a damp smell or mold.
Non-glazed ceramic tea pots absorb whatever we put in them, so always only prepare one kind of tea in them (green tea, black tea, roasted tea, etc).
Latest Product Reviews
Ri******, 2021-02-03 08:50, UNITED STATES OF AMERICA
Beautiful teapot both aesthetically and functionally. Comfortable, fast, and smooth pour with great filtration that doesn't get clogged. Very pleased with craftsmanship.
Characteristic pan-fried green tea from Saga, Japan
¥1,512 / 100 g
$ 13.94*
* Approximately
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