Tokoname "Junzō saku" – Black-Brown and White Gradient Flat Kyusu, 100 ml

The dark black-brown surface slowly lightens to off-white, as if the first light of dawn appears on the horizon of the night sky. The subtle color gradient and the low, wide-spread form of the teapot are elegant and special.

This 100 ml Tokoname kyusu is a tool for finely tuned, concentrated infusions. It is particularly well-suited for gyokuro, kabusecha, and high-quality sencha, when umami, silky texture, and the subtle nuances of the tea are in focus.

Crafted by Junzō – 淳蔵作

The inscription 淳蔵作 on the bottom of the teapot means "Made by Junzō". The term saku (作) is the maker's mark on Japanese handicrafts, directly connecting the object to its creator.

The teapot is the work of Tokoname ceramist Maekawa Junzō. His style is characterized by functionality, clean proportions, and sensitive experimentation with different clays and surfaces.

Flat shape for more precise extraction

The hira-gata, or wide and flat design, allows the tea leaves to spread freely and evenly across the bottom of the teapot. The water contacts a large surface area of the leaves, which promotes the controlled release of rich umami, sweetness, and creamy texture.

Through the particularly wide opening, it is easy to observe how the leaves slowly unfold during infusions. This is not only a beautiful part of the tea ceremony but also facilitates cleaning the teapot and removing the leaves.

Built-in ceramic sasame filter

The teapot is made with a built-in, finely perforated ceramic sasame filter. Its wide surface allows for quick and even pouring, while naturally retaining the leaves.

The ceramic filter does not impart any foreign, metallic taste to the tea and, with careful pouring, works well even with finer Japanese green teas.

Usage advice

The flat kyusu is a precise, sensitive tool. Due to its low form, pouring should be started slowly, with a steady motion. After a few uses, the teapot's center of gravity and flow will feel natural in the hand.

At the end of each infusion, pour out every last drop. If no water remains on the leaves, the next infusion will retain its clean, sweet, and distinct character.

Recommended preparation

Gyokuro

• 4–6 g tea leaves

• 50–60 °C water

• 90–150 seconds

• smaller, concentrated infusions

Sencha

• 3–4 g tea leaves

• 70–75 °C water

• 60–75 seconds

Short, multiple infusion preparation

• 4 g tea leaves

• 65–75 °C water

• first infusion: 30–45 seconds

• gradually increase subsequent steeping times

These values are starting points. The small capacity allows for experimentation with temperature and steeping time in a precisely controllable manner, using less water.

Care

After use, rinse with clean, warm water, then leave to air dry completely without the lid.

Detergent and dishwasher use are not recommended. Quick rinsing and thorough drying help maintain the teapot's clean surface and natural character.

Technical specifications

• Capacity: approx. 100 ml

• Origin: Tokoname, Aichi Prefecture, Japan

• Maker: Maekawa Junzō (前川淳蔵)

• Mark: Junzō saku – 淳蔵作

• Shape: flat, wide hira-gata

• Filter: built-in ceramic sasame filter

• Overall width: approx. 16 cm, including handle

• Height: approx. 6.5 cm

• Color: dark black-brown and white gradient

Each teapot is a handmade piece, so the blending of colors, the depth of shades, as well as the size and actual capacity may vary slightly. These small differences are not flaws but rather traces of artisanal craftsmanship: this is what makes each piece unique.