煎茶中国茶台湾茶向け日本製急須/茶壺専門店　東山堂

Tokoname ware Yamada Tozan the 3rd red clay side handle teapot B 90ml

Name: Tokoname ware Yamada Tozan the 3rd red clay side handle teapot B 90ml
Brand: 煎茶 中国茶 台湾茶向け 日本製急須/茶壺専門店 東山堂
Price: 22000.00 JPY
Availability: InStock

¥22,000 JPY

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This is a red clay side-handled teapot crafted by the third-generation Yamada Tōzan. It features a conical shape—a design that widens toward the base, making it ideal for brewing teas with deep, complex flavor profiles, such as Wuyi rock tea or Pu-erh tea.

(Biography of the Third-Generation Yamada Tōzan)

1946: Born in Handa City, Aichi Prefecture.

1973: While working in the field of architecture, he began learning the art of the potter’s wheel and glazing from the second-generation Tōzan.

2000: Succeeded to the name "Tōzan."

Holds professional qualifications as a First-Class Architect and a Professional Engineer (Construction Division).

The first-generation Yamada Tōzan was the younger brother of the first-generation Yamada Jōzan and a prominent potter from Tokoname. The Yamada family were originally farmers; in the early Meiji era (late 19th century), the elder brother, Jōzan, became a potter and mastered the techniques for crafting *shudei* (red clay) teapots—a method introduced to Tokoname in 1878 (Meiji 11) by Jin Shiheng, a craftsman from Yixing, China. His younger brother, Tōzan—who was significantly his junior—began by assisting with the production of these teapots before eventually establishing his own independent practice. The first-generation Tōzan created a variety of items, including teapots, tea bowls, and charcoal braziers.

The third-generation Yamada Tōzan carries on the traditional techniques for crafting *shudei* teapots designed for Chinese tea. He continues to use the same wooden tools—such as shaping sticks, pedestals, and boxes—that were employed by his predecessors. Observing his process, one is struck by how few tools are actually required; as he explains, since most of the work is performed directly by the potter’s own hands, few external implements are needed—the hands themselves are the finest tools of all.

This teapot is crafted using *shudei* (red clay) sourced from the Chita Peninsula. Natural *shudei* (red clay) is a pale, yellowish-brown in its raw state. The potter processes this clay by soaking it in water to achieve the proper consistency. No pigments are added; instead, the iron content naturally present in the clay reacts during the firing process, resulting in a smooth, reddish-brown teapot.

This natural, unpigmented red clay is known as *hon-shudei* (authentic red clay). Because preparing this clay is a labor-intensive process, it is becoming increasingly rare. The iron content in the teapot interacts with tannins—the compounds responsible for the astringency in tea—resulting in a brew that is smoother and less astringent.

The teapots crafted by the third-generation Yamada Tōzan often follow the traditional forms of Chinese tea vessels. Even when the general shape is familiar, the specific details, texture, and overall atmosphere reveal the personal taste and originality of the artist.

Teapots by the third-generation Yamada Tōzan possess a gentle quality, evoking the unhurried pace of life in mainland China. They bear a closer resemblance to pre-modern Chinese red-clay teapots than to contemporary Tokoname-ware teapots.

Ceramicist: Third-generation Yamada Tōzan (Tokoname-yaki)

Forming Method: Wheel-thrown

Firing: Electric kiln

Dimensions: Total length 8 cm (spout side) / 10 cm (handle side); body diameter 7 cm; handle height 6 cm

Capacity: 90 ml (to the brim) / 70 ml (practical capacity)

Weight: Approx. 115 g

Packaging: Paper box

Notes: As these are handmade, each piece may vary slightly. The fit between the lid and the body is excellent; covering the air hole on the lid will stop the flow of water.

* Tokoname Ware

Tokoname-yaki is a type of pottery produced in the city of Tokoname, Aichi Prefecture. During the Middle Ages, it served as Japan’s largest center for ceramic production; in addition to everyday items such as plates, bowls, and basins, a wide variety of large-scale earthenware—including large jars and vessels—was crafted there.

From the end of the Edo period (around 1858), the production of *shudei* (red clay) tea sets and sake ware began. By the mid-Showa period (1962), specialized electric kiln technology for *shudei* ware had been established. Tokoname’s *shudei* teapots are fired at approximately 1,100°C. The clay used for this ware is better suited to electric kilns—which operate at slightly lower temperatures—than to traditional wood-fired kilns, which reach much higher temperatures of 1,200°C to 1,300°C.

Millions of years ago, the Tokoname region lay at the bottom of an ancient body of water known as Lake Tokai. This geological history left behind a fine-grained clay—ideal for crafting teapots—that is rich in the iron content responsible for its characteristic red hue. Tokoname possesses a deep concentration of the specialized skills required for teapot production, including advanced forming techniques and a precise method known as *suriawase* (grinding/fitting), which ensures that a teapot’s lid and body fit together seamlessly. Today, Tokoname remains Japan’s largest production center for teapots.

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FAQ

Which type of of tea can I brew with the teapot?

It can be used for any type of tea. However, unglazed pottery is more likely to absorb the flavor of the tea leaves. By using different tea utensils for each type of tea, you can enjoy the flavor of the tea to the fullest.

For example, in the case of Japanese tea, sencha, fukamushicha, genmaicha, and gyokuro are all in the same family, but since hojicha has a strong roasted aroma, we recommend using a different tea utensil.

However, glazed pottery or porcelain tea utensils do not absorb the flavor of the tea leaves, so they are suitable for brewing various types of tea.

How do you wash a teapot?

Please wash the teapot with water, without using detergent. Ceramic teapots easily absorb detergent ingredients, which can affect the flavor of the tea.

Tea leaves remaining in the teapot are the main cause of tea stains. After brewing tea, we recommend removing the tea leaves once they have cooled and rinsing them with water.

Moisture remaining in the teapot can cause mold. Turning the teapot upside down will help it dry faster.

We do not recommend washing it in the dishwasher. Please wash by hand.

Can I remove tea stains from a teapot?

Here's how to remove tea stains.

1. In a bowl or pot, mix 24g of baking soda with 1 liter of water at 30-40°C.

*Do not use aluminum or Teflon-coated pots as they will react with baking soda.

2. Leave the teapot in the water mentioned in step 1 for 30-60 minutes.

3. Wipe off the tea stains with a soft sponge or cotton swab. Do not use hard sponges or brushes.

4. Rinse the teapot with water.

5. Thoroughly dry the teapot.

*Baking soda water may irritate your hands, so wear rubber gloves.

Can I return the product?

We do not accept returns unless the product is damaged when the package arrives.

Each tea utensil is slightly different and may have slight distortions or scratches. Please check the images posted on our online shop in advance.

If you have any questions about the detailed condition of the product, please feel free to contact us. We can send you additional images and videos of the product.

Do you ship internationally?

We can ship to the following countries:

China, Hong Kong, Macau, Taiwan, South Korea, Singapore, Malaysia, Indonesia, Thailand, Vietnam, Philippines

Are the goods antiques or second-hand goods?

All the products in the shop are new. We sell products produced by potters and kilns in Japan.

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Tokoname ware Yamada Tozan the 3rd red clay side handle teapot B 90ml