Teaware of Japan and Korea 茶器

In Japan, the tea decides the vessel. Loose green tea is brewed in small teapots of iron-rich clay, and matcha is whisked in a wide bowl.

A kyusu, two yunomi cups with green tea and a bamboo chasen whisk — Illustration

The Japanese kyusu usually has its handle on the side, at a right angle to the spout, with a strainer inside. The main centers for these teapots are Tokoname in Aichi Prefecture and Banko in Mie Prefecture, and potters in both towns use unglazed, iron-rich clay. Matcha is made in a bowl, not a pot: the host whisks the tea in a chawan, and the guest drinks from it. Chanoyu also has its own utensils: the chasen whisk, chashaku scoop, natsume caddy and kama kettle.

In Korea, people drink loose green tea. A Korean set centers on the dagwan teapot and the sukwu bowl for cooling the water, with cups of celadon, buncheong or white porcelain.

In this section

Kyusu, houhin and shiboridashi 急須 Japanese kyusu, houhin and shiboridashi: handle types, strainers, capacity, the yuzamashi for gyokuro, and how to choose, hold and care for them.
Tokoname and Banko 常滑焼・萬古焼 Tokoname and Banko, the two centers of Japanese kyusu teapots: red shudei, purple shidei, unglazed firing, history, makers, marks and the Yixing link.
Chawan 茶碗 Chawan, the Japanese matcha bowl: parts, shapes by season, Raku, Hagi and Karatsu kilns, how to choose one, how to drink from it and dry it against mold.
Chanoyu utensils 茶道具 Chanoyu utensils besides the bowl: chasen whisk, chashaku scoop, natsume and chaire caddies, kama kettle and mizusashi. Materials and seasonal changes.
Korean teaware 茶具 Korean teaware: the dagwan teapot and sukwu cooling bowl, four handle types, Goryeo celadon, buncheong, Joseon white porcelain and Korean bowls in Japan.