Anyone knows what this teapot is made off?

[Teafortea]

My first ever teapot since I started drinking loose tea. About 14 years old and I bought it used but have no info about it. All I know that all black tea tastes amazing with it and same tea tastes ok with gaiwan and other tea pots. What could cause the flavors to be enhanced? Anyway I’m attached to it as first teapot so could be that also

[debunix]

The unglazed area at the bottom rim of the vessel is usually the best place to gauge the clay from which it is made, especially when it is fully glazed as this one is. On the margins of the rims that are included in the photos, it's hard to tell a little bit of tannin stain from clay color bleeding through the glaze.

But regardless of the composition of the clay, it looks like a relatively thick walled vessel, and that may allow it to Holden more worth longer so that your tea is effectively steeped at a higher temperature. I'd bet this is the biggest difference between this vessel and your others.

I've never seen a design quite like it, mixing a shiboridashi shape with the handle. It looks very practical and easy to use.

[Bok]

Looks like some kind of Japanese Porcelain to me. In my experience these do not well with tea that needs higher temperatures. Something in the glaze is going into the liquid and ruins the tea (well, exaggerating, you can still drink it, but it's flat).

I suspect the firing temp is too low on these/the glaze itself is the culprit, or both.

[LeoFox]

Reminds me a bit of this arita glazed piece. Currently, I use it for hojicha and herbal stuff

[Baisao]

I can’t tell what tradition this is from, but the glaze is what is responsible for the way it impacts your tea.

My wild guess is that it is Kyoto-yaki.

I’m glad it works well for you.

[Teafortea]

The unglazed area at the bottom rim of the vessel is usually the best place to gauge the clay from which it is made, especially when it is fully glazed as this one is. On the margins of the rims that are included in the photos, it's hard to tell a little bit of tannin stain from clay color bleeding through the glaze.

But regardless of the composition of the clay, it looks like a relatively thick walled vessel, and that may allow it to Holden more worth longer so that your tea is effectively steeped at a higher temperature. I'd bet this is the biggest difference between this vessel and your others.

I've never seen a design quite like it, mixing a shiboridashi shape with the handle. It looks very practical and easy to use.

It is, I think that is why I keep reaching for it more than any other that I own. Thanks for your input!

[Teafortea]

I can’t tell what tradition this is from, but the glaze is what is responsible for the way it impacts your tea.

My wild guess is that it is Kyoto-yaki.

I’m glad it works well for you.

Interesting! I have dropped it so many times also, not a single crack... . It is the thickest "gaiwan", "shiboridashi", "hohin" I own.

[Teafortea]

Reminds me a bit of this arita glazed piece. Currently, I use it for hojicha and herbal stuff

I like this teapot!

[Teafortea]

Looks like some kind of Japanese Porcelain to me. In my experience these do not well with tea that needs higher temperatures. Something in the glaze is going into the liquid and ruins the tea (well, exaggerating, you can still drink it, but it's flat).

I suspect the firing temp is too low on these/the glaze itself is the culprit, or both.

Hmm that glaze if its goign into the liquid it makes it very sweet lol. I've tried with shincha ( 60*C) and it does work well with Greens also, it had this very particular mellowness I am not so fancy in my tea experience to bring it to words. Same tea, different teapots, one is ok, the other mellow, floral.

[Bok]

Looks like some kind of Japanese Porcelain to me. In my experience these do not well with tea that needs higher temperatures. Something in the glaze is going into the liquid and ruins the tea (well, exaggerating, you can still drink it, but it's flat).

I suspect the firing temp is too low on these/the glaze itself is the culprit, or both.

Hmm that glaze if its goign into the liquid it makes it very sweet lol. I've tried with shincha ( 60*C) and it does work well with Greens also, it had this very particular mellowness I am not so fancy in my tea experience to bring it to words. Same tea, different teapots, one is ok, the other mellow, floral.

It can be that that tea you like in it has some flaws that are muted in this vessel. Either way, if a vessel makes a tea taste better that’s a keeper in any case!

[Teafortea]

that has crossed my mind too.