Tea Service
Tokoname Irabo

Studio Isshin

Handcrafted at a family-run kiln in Tokoname, this rustic five-piece Kumidashi teacup and Kyusu teapot set is partially coated in a bumpy Irabo glaze, which creates a stunning interplay of colours and textures with the underlying red clay. Perfect for brewing Japanese teas such as Bancha, Genmaicha, Hojicha and Sannenbancha.
Product Tea Service: 1 Kyusu teapot + 5 Teacups
Ceramic Style Tokoname-yaki
Origin Tokoname, Aichi, Japan
Studio Isshin 一心
Volume Teacup: 110ml
Teapot: 350ml
Dimensions Teacup: Ø6.5cm x 6cm
Teapot: Ø10.7cm x 7.2cm (body only)
Weight Teacup: 125g
Teapot: 290g
Material Red clay (Shudei 朱泥)
Firing Oxidation
Glaze Irabo (伊羅保)
Production Ikomi (鋳込み) slip casting
Packaging Cardboard box

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

In stock

Isshin 一心

Founded in 1980 by Sadao Tsuchihira (土平 貞雄), the Isshin kiln specialises in traditional ash and irabo glaze Tokoname wares that emphasise the natural beauty of the clay. In 1996 Tsuchihira’s son Eiichi (土平 栄一) joined the family business. Whether products are mass produced or one-off, Isshin make their pottery with all their heart – hence the name Isshin which translates to “wholeheartedness”.

Kumidashi 汲み出し

The Kumidashi is a short, light, handle-free teacup traditionally used to serve Sencha during Senchadō: the Japanese leaf tea ceremony (as opposed to Sadō for matcha powdered green tea). Kumidashi with mouths that spread outwards are particularly suitable for high-grade teas as the shape helps to amplify the aroma. Often sold in sets of five, Kumidashi are the choice of teacup when entertaining guests.

Kyusu 急須

In Japanese, Kyusu simply means "teapot" and globally has come to represent the traditional ceramic side-handled model most commonly used to brew loose leaf tea across Japan. Primarily designed for green tea, the Kyusu tends to be smaller than Western teapots and are completely emptied after each steeping to prevent the tea from over-brewing and becoming bitter. Conveniently, they often have a strainer built into the spout to keep the leaves inside the pot.

Tokoname-yaki 常滑焼

Pottery has been produced in the city of Tokoname, Aichi prefecture, as far back as the 12th century, and since 1976 has been protected as a Traditional Craft of Japan. Tokoname was the site of the largest and oldest of the legendary Rokkoyō (六古窯): the “Six Ancient Kilns” of Japan, and continues to be the leading ceramics production centre in Japan today. Synonymous with Tokoname is the local iron-rich Shudei clay that turns a bright red after baking. When fired a second time in a reduction oven, the red transforms to black – another characteristic colour of Tokoname-yaki. Traditional Tokoname Kyusu teapots are unglazed (Yakishime 焼き締め) on the inside, allowing the tannins in the tea to interact with the iron in the clay body, which is said to reduce astringency and highlight the sweetness of green teas. Another key feature of Tokoname Kyusu are the perfectly fitting lids, which are ground into the clay body after firing in a technique known as Suriawase. Besides red and black, Tokoname wares can also come in a variety of colours and finishes by mixing other pigmented clays or coating in Chara (チャラ) slip glaze, as well as traditional decorative techniques such as Yōhen (窯変) ombré and Mogake (藻掛け) "seaweed covering".


Hand wash cups with warm water and a soft cloth or sponge, using washing-up liquid when necessary. Do not put in microwave or oven.

As with all unglazed Kyusu, wash the teapot with warm water and a soft cloth only. Do not use washing-up liquid or put in the dishwasher. Pat the outside dry with a towel and/or leave the Kyusu to air dry naturally with the lid off. If tea leaves get trapped in the strainer, brush away with a soft brush, such as a toothbrush or our specialised Bamboo Teapot Brush. Hard water may cause limescale deposits to develop, in which case rinse with soft bottled water, then wipe with a soft cloth.


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