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Ode to the Kyusu

Posted: Mon Oct 09, 2017 10:23 pm
by Victoria
Please share your Japanese Tokoname, Hagi, Bizen, Banko, Arita...wares

Re: Ode to the Kyusu

Posted: Thu Oct 12, 2017 12:37 pm
by Victoria
Jozan Yamada III : Mr. Minoru Yamada (1924-2005), Living National Treasure. The shudei red clay clay is a deep rich textural red clay that is slightly porous. Fingerprints included in several places around the pot. 350ml is large but works well with sencha and only filling the pot half way. It is the largest kyusu I have, careful handling will take some getting used to, two hands.

Re: Ode to the Kyusu

Posted: Fri Oct 13, 2017 6:42 pm
by steanze
That's a fantastic piece Victoria! I really like the ending of the handle which bends inwards. The clay looks great.

Re: Ode to the Kyusu

Posted: Sun Nov 05, 2017 7:41 am
by pedant
i picked up this beauty during my visit to tokoname:

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a tiny pot made by the master of yohen and tataki, Mr. Yoshiki MURATA (村田益規) [born 1950].

weight: 79g
capacity: 82mL

Re: Ode to the Kyusu

Posted: Sun Nov 05, 2017 1:23 pm
by Ethan Kurland
That does look beautiful!

Re: Ode to the Kyusu

Posted: Sun Nov 05, 2017 5:53 pm
by Victoria
pedant wrote:
Sun Nov 05, 2017 7:41 am
i picked up this beauty during my visit to tokoname:

a tiny pot made by the master of yohen and tataki, Mr. Yoshiki MURATA (村田益規) [born 1950].

weight: 79g
capacity: 82mL
Oh wow, just looking at pot I thought it was at least 180ml or larger. Very elegant proportions, and masterful finish.

Re: Ode to the Kyusu

Posted: Sun Nov 05, 2017 7:02 pm
by Jo
Just showed Chip the pictures of your beautiful kyusu ...
He said, wow looks like Yoshiki ....
He was right :D

Re: Ode to the Kyusu

Posted: Mon Nov 06, 2017 9:08 am
by pedant
another recent acquisition from tokoname:

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YAMADA Emu (山田絵夢 | エム) [JOZAN IV] [born 1954]

weight: 109g
capacity: 185mL

beautiful clay, perfect pour
this is the pot i now prefer for having sencha with a guest

Re: Ode to the Kyusu

Posted: Mon Nov 06, 2017 12:10 pm
by Victoria
Hey that’s my pot, kidding aside, caution hold pot with two hands. So gorgeous how ripples meet handle and spout. His father Jozan has similar action on his pot just more subtle. Love the handle as well, and that Shudei clay is stunning. And you got lots of fingerprints too. p.s. you can fill half way for yourself. What are all those little dark and light chips ..specks? Kaolin and...?

Re: Ode to the Kyusu

Posted: Mon Nov 06, 2017 1:10 pm
by lac63
I'm a noob; I have not had the pleasure of trying a tea
Japanese, but from what I see all their oyas for elaboration
they are so big and with so much capacity?

Re: Ode to the Kyusu

Posted: Mon Nov 06, 2017 1:30 pm
by pedant
Victoria wrote:
Mon Nov 06, 2017 12:10 pm
p.s. you can fill half way for yourself.
but then my ~140mL pots wouldn't get any use!

Re: Ode to the Kyusu

Posted: Thu Nov 09, 2017 11:10 am
by Teatog
lac63 wrote:
Mon Nov 06, 2017 1:10 pm
I'm a noob; I have not had the pleasure of trying a tea
Japanese, but from what I see all their oyas for elaboration
they are so big and with so much capacity?
I say the average capacity is about in line with the Chinese teapots. Smaller than 100mL is not that common on either side for sure. For smaller kyusu, Hojotea would have some on the smaller range (below 150mL). I did talk to the owner way back then about doing more below 100mL kyusu/hohin, but I guess it's not that popular to his general customer base.

Re: Ode to the Kyusu

Posted: Thu Nov 09, 2017 1:30 pm
by Victoria
Teatog wrote:
Thu Nov 09, 2017 11:10 am
lac63 wrote:
Mon Nov 06, 2017 1:10 pm
I'm a noob; I have not had the pleasure of trying a tea
Japanese, but from what I see all their oyas for elaboration
they are so big and with so much capacity?
I say the average capacity is about in line with the Chinese teapots. Smaller than 100mL is not that common on either side for sure. For smaller kyusu, Hojotea would have some on the smaller range (below 150mL). I did talk to the owner way back then about doing more below 100mL kyusu/hohin, but I guess it's not that popular to his general customer base.
With Japanese greens you don’t stuff the pot with leaves, or necessarily fill with water to the rim, since the temperatures are cooler. Plus most sencha only steep 4-5 times, so you might use slightly more leaf and water. 150-250ml is common for kyusu.

Re: Ode to the Kyusu

Posted: Thu Nov 09, 2017 1:53 pm
by lac63
pedant wrote:
Sun Nov 05, 2017 7:41 am
i picked up this beauty during my visit to tokoname:

Image

Image

Image

Image

a tiny pot made by the master of yohen and tataki, Mr. Yoshiki MURATA (村田益規) [born 1950].

weight: 79g
capacity: 82mL
The surface finish (texture) and clay tone changes
by (fire oven) aesthetically confers personality,
the flavors and aroma that will come out of there will also be fantastic.
Where can you find something similar without having to go to Asia?

Re: Ode to the Kyusu

Posted: Thu Nov 09, 2017 1:59 pm
by Teatog
Rebuilding my collection. The first 3 have just arrived :D. From left to right:

The Rihi Mogake made by Konishi Yohei: This is the biggest teapot in my current collection, 340mL. The Rihi (pear skin) finish was accomplished by mixing manganese chunks with the white clay. This finish extends into the inner side as well. The Mogake (charred seaweed glaze) is my favorite finish from master Yohei; the mogake contrast is high on white clay. The white clay surface is moderately rough. I bought this one from Tokoname.or.jp.

The Hojo Kobiwako clay pot (likely made by Junzo Maekawa): Volume is 150mL.

The Banko made by Masaki Tachi: Volume is 150mL. I'm currently using this pot to brew some of my Chinese green.