Handmade, handleless teapot with built-in tea strainer known as a hōhin. Made by famed 16th generation ceramics studio Asahiyaki in Uji.
There are 150 tea strainer holes inside the body of the teapot, representing 150 years that this tea brewing vessel has been in production. Useful for brewing both sencha and gyokuro. This hōhin uses local clay near the Uji river, which is known to be high in iron content, making for a softer, sweeter tea.
This blush style also has the dapple "deer marks" (small, light-colored spots along the body) that Asahiyaki is well-known for.
Before using it for the first time, soak it in water for 10 minutes to minimize staining.
3.93"D x 2.95"H (excluding spout). Holds 150 ml.
Materials: Hanshi (local clay), transparent glaze. Gas-fired.
From Uji, Kyoto, Japan.
A 16th generation ceramics studio, Asahiyaki is nearly synonymous with tea culture in Uji and Kyoto. The family of Matsubayashi has been perfecting the craft of celadon and unglazed teaware made from local clay in Uji since the 1600s—used by samurai, merchants, and royals, Asahiyaki initially made a name for itself along the Uji River, an important locale for commerce when much of transportation in Japan happened by boat. The family has been recognized by Japanese royal family for their work.
Today, Matsubayashi Hosai XVI carries on his family's legacy, using local clays high in iron and minerals designed to enhance the flavor in a cup of tea. A very small number of wares are produced by the studio each year, and we are honored to be able to represent them.