There are six regions in Japan that make up the Six Ancient Kilns. These sites are famous, some tracing through a thousand years of Japanese ceramics history. Small and large kilns fill each of these areas, where craftsmen fire stoneware above two thousand degrees fahrenheit.

One of the most famous of the Six Ancient Kilns is Tokoname, located in the Aichi prefecture of Japan. Both the pottery (tokoname-yaki 常滑焼) and the regional clay itself are prized in the world of tea.

While loose leaf tea is often brewed with a teapot, the traditional Japanese teapot (kyusu 急須) is a bit different from its Western counterparts. Every element is purpose driven. Its distinctive shape is designed for easy pouring with the twist of the wrist, along with plenty of space for the tea leaves to ‘open up’ no matter how much or little water is being used. The clay itself is chosen with care and gives more body to the tea. The catechin content of tea is one of the aspects that makes it so healthy, but high catechin content can also shift the ratio of astringency. Some tannins are good, like in a red wine. But like many things in Japanese culture and cuisine, it’s the delicate balance that brings out the best in Japanese tea.

This is one of the reasons Tokoname clay is so valued. Harvested from what was once the Tokai Lake four million years ago, the high iron content of the soil smooths out astringent notes in premium Japanese green teas while retaining the very high catechin content. The unglazed (shudei 朱泥) high temperature fired teapots are perfect for brewing the best quality tea: with the taste and health benefits unique to premium Japanese tea production.

We also recommend using your kyusu only for specific types of tea. Like a cast iron pot, how you use it over time can affect the results. A kyusu should generally be used for one ‘style’ of tea. We find that unflavored Japanese green teas can be mixed with great results - kukicha, sencha, gyokuro, etc. But your unglazed kyusu should not be used for teas with flavorings added or strongly flavored teas (puerh, etc). One brewing of a roasted green tea likely won’t affect it too much, but the teapot will slowly take on the characteristics unique to your choice of tea and brewing style (temperature, length of time, etc). Over time you’ll find that tea brewed in your own kyusu has its own distinct qualities that make it feel comfortable and familiar, like a favorite chair or cooking utensil.

You can certainly brew a great cup of green tea in a glass or porcelain teapot with the proper approach. However, if you want to get the best experience for all your senses and follow traditional techniques, the Japanese kyusu is highly recommended.