Tokoname Ware
"Authentic Japanese Tea Ware"

"Sasame" and "Ceramesh" Strainer

A ceramic tea strainer is recommended to fully enjoy the aroma of tea. It can be used for a variety of tea leaves, from high-grade tea such as Gyokuro(refined green tea) to Hojicha(roasted green tea) for daily use. Dome-shaped ceramic tea strainers have hundreds of holes made one by one by master craftsman. On the other hand, "Sasame" and "Ceramesh", which are processed with elaborate molds, are made using new ceramics technology. 
Both of the tea strainers are known for less clogging of tea leaves and smooth tea pouring. 

Band Strainer

It can be used for all kinds of teas, as the fine stainless steel mesh strainer is built in the body of the teapot. It is less likely to clog and pours out tea most quickly, allowing tea leaves to float more freely than cup strainers and brewing more fragrant tea. You can enjoy a quick cup of tea with rich flavor while you are busy with housework or work. 

"Sawayaka" Strainer

A stainless steel mesh strainer. The appropriate mesh size allows for smooth brewing of even the finest tea leaves. The "Sawayaka" strainer in particular, has the end of the mesh bent inward to prevent hands and sponges from being damaged during cleaning.

Cup Strainer

The removable stainless steel cup strainer is ideal for those who want to enjoy tea quickly and on a daily basis, as it is convenient for disposing of tea leaves. The fine mesh stainless steel strainer can be used not only for Japanese tea, but also for black tea, Chinese tea, and other teas from around the world, as well as herbal tea, persimmon tea, and buckwheat tea.

Hold it Right

The most common case is bumping the spout or handle against the sink when washing. By wrapping the handle tightly with one hand and holding it so that the spout is facing you, as shown in the figure, those parts will be protected.

Rinse

Running water from the tap and pouring it in through the spout will easily wash away the tea leaves on the tea strainer inside. All tea strainers have a very fine mesh, so be sure to rinse off any remaining tea leaves from the strainer to keep it clean. 

Use Brush

A small brush, such as a kitchen brush or a clean toothbrush, can be used to easily remove clogged tea leaves. Dry well after washing.

History of Tokoname Ware

Tokoname Ware is a ceramic ware produced in the region of Tokoname City in Aichi Prefecture, Japan, which has been one of the oldest kiln industry. Facing Ise Bay and blessed with clay and pine trees for fuel, jars and pots were fired here from the Heian period (794-1185), and in the Kamakura period (1185-1333), tea bowls, and small plates were fired, spreading throughout all over Japan.

In the late Edo period (1603-1868), a series of climbing kilns, the most advanced kiln system in the world at the time, was installed in Tokoname City, and ceramic clay pipes for city water and red clay teapots which is today’s most represented item of Tokoname Ware were produced.

In the middle of the Edo period, "Sencha (Japanese green tea)" was first imported to Japan, and the production of tea ware such as teapots began in Tokoname City under the guidance of the monk Seishu of the Soshinji Temple.

The ceramic clay in Tokoname was originally well-suited for making teapots, but in the latter half of the Edo period, Tokoname succeeded in developing “Shudei (red clay)" and Tokoname became famous for its excellent tea ware, especially red clay ware with superior potter’s wheel technique. 

The name "Tokoname" means "smooth soil" in Japanese. Tokoname was so called in the Heian period (794-1185) because it is a place where strata containing a lot of smooth clay suitable for kiln manufacture are exposed. The clay of Tokoname, which contains a high content of iron, can be fired hard at a relatively low temperature even in Japanese ceramics, which is based on high temperature firing, and is classified as earthen ware, but does not leak water even without glazing.

Tokoname ware turns a beautiful vermilion color when fired, and the unglazed, matte surface has a moist, earthy texture. The lid and body of the teapot are made without gaps by the excellent skills of the master ceramicists, resulting in a teapot that is both elegant and utilitarian.

The unglazed, but beautiful vermilion color characteristic of authentic Tokoname Ware is derived from a special red clay called “Shudei", which is produced locally in Tokoname area. The Shudei clay is mixed based on three raw materials: rice field soil from Tokoname that is rich in iron, shale clay called “Fuki", and granite that has been ground into powder.

Nowadays, not only vermilion, but also various beautiful shades of green and blue can be expressed by blending techniques. In all of these cases, Tokoname clay has an incredibly smooth texture, and achieves moist, beautiful, high-quality ceramics.

1. "Suihi" Sedimentation

The process is called "Suihi" in Japanese, and involves putting the raw Red Cray materials into a large jar filled with water (also made of Tokoname ware), melting it, and then straining and removing impurities such as tree roots.

2. Filtrate

The melted clay is strained through a fine stainless steel mesh to produce fine-grained Red Clay. This process is repeated daily.

3. "Kikuneri" Kneading

Take a lump of Red Clay and knead it by hand to remove the air from the clay, called “Kikuneri". It is said that it takes three years of training to learn “Kikuneri" properly.

1. Potter's Wheel

The authentic way to make a Tokoname kyusu teapot is to form all the parts with a potter's wheel. Sometime the design, which intentionally leaves streaks due to the turning process, enhances the charm of the earthenware. About 250 grams (8.8 oz) of Red Clay is used for each teapot.

2. Make Tea Strainer

A plaster mold in the shape of a hemisphere is covered with a sheet of clay and shaped into a dome, and when it is in an exquisite dry state, about 130 holes are quickly punched by hand. The tea strainer inside the teapot is also a characteristic of Tokoname ware for making delicious tea.

3. Firing 

When fired at 1100 degrees Celsius (2012 °F), the size of the piece shrinks by about 20% compared to the size before firing, and the 250g (8.8 oz) of clay ends up weighing about 130g (4.6 oz).