Tokoname pottery: Japan's ancient kiln town and its famous kyusu teapots
Posted by JEAN PASTEUR
Tokoname has been producing ceramics continuously for over a thousand years, which places it among Japan's oldest and most historically significant kiln centres. For most of that history, the town produced functional everyday ware: roof tiles, drainage pipes, storage jars. Today, Tokoname is known internationally for a single object: the kyusu, the small side-handle teapot that has become the preferred vessel for brewing Japanese green tea among serious tea drinkers worldwide.
Why Tokoname clay changes the tea
Tokoname clay contains a high concentration of iron oxide, which gives fired pieces their characteristic red-brown colour. More importantly, this iron is said to interact with the tannins in green tea during brewing, reducing their astringency and producing a rounder, softer flavour. This effect is subtle but real - particularly noticeable when comparing the same tea brewed in a Tokoname pot versus a porcelain pot on the same day. The effect also deepens as the pot seasons with use: a Tokoname kyusu that has been used exclusively for sencha for five years performs differently from a new one.
This is why serious Japanese tea drinkers often own multiple Tokoname pots, each dedicated to a single type of tea. The clay absorbs the character of every brew conducted in it.
The design of the kyusu
The side handle is set at 90 degrees to the spout, which allows a natural wrist rotation when pouring - more ergonomic and precise than a rear-handle teapot for serving into small cups. The built-in ceramic strainer at the base of the spout filters out tea leaves without requiring a separate strainer. A well-made lid fits snugly but allows a small air gap so pressure does not build. Browse our Tokoname pottery collection and teapots range for a curated selection.
The care rule that matters most
Never use soap on an unglazed Tokoname pot. The porous clay absorbs everything it contacts - including soap. A pot cleaned with detergent will transfer that flavour to every subsequent brew. Rinse with hot water after every use. Empty completely and leave the lid off so the interior dries in open air. Avoid leaving water standing in the pot. If you follow these two rules consistently, the pot will last for decades and improve throughout its life.
Which tea
Tokoname kyusu are best suited to Japanese green teas: sencha, fukamushicha (deep-steamed sencha) and gyokuro. Explore our green tea selection to find the right match, and browse our tea ceremony collection for complementary tools.
Also worth exploring: Hasami porcelain for a contrasting ceramic tradition, and our full teaware collection.
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