Nasugata Yokode Biri Kyusu

Banko Teapot from Masaki Tachi • 160 ml

Nasugata (eggplant form) small kyusu by Masaki Tachi, japanese traditional craftman of Bankoyakiware from Yokkaichi city, Mie prefecture.

・About Banko-yaki
The origin of Banko-yaki dates back to the era of Genbun (1736-1740) during the Edo period, when Nunami Rozan, a merchant of Kuwana, whose love of the Japanese tea ceremony led him to building a pottery to make tea ware by himself in what is today Obuke, located in the town of Asahi in Mie Prefecture. Today, there are more than 100 potteries centering around the cities of Yokkaichi and Komono in Mie Prefecture.
The “shidei” teapot, along with the earthen pot, is the hallmark of Banko-yaki.
It is said that the more the teapots are used, the more their aesthetic beauty and luster increase, and shidei teapot was officially designated as the traditional craft product by the Japanese government in 1979. 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. The shidei (literally “purple mud”) Banko teapots moderately absorb the bitterness of tealeaves therefore bring out the flavor or the taste in a great balance.
Although shidei teapot is the main product of Banko-yaki, Banko-yaki tea ware 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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Origin: Japan

Material: clay

Capacity: 160 ml / 5.4 fl oz (full capacity without tea leaves)

Dimensions: Φ 7.5 cm, H 7.5 cm, W 11.5 cm

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Returns:: 14 days money back (See conditions)

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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).

Nasugata Yokode Biri Kyusu

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