This teapot features a bluish-gray celadon color, a rounded form, and a straight spout, which are characteristic of the shape called "Gurin-dama," a standard form of Chinese-style teapots. It has a suitable capacity for brewing Chinese and Taiwanese teas.
Potter Kiyohisa Shibata is a disciple of the third generation Sawamura Tōsai, a master of Kyo-yaki, and has trained for many years. The Sawamura family has been a maker of Kyo-yaki since the Taisho era, inheriting traditional techniques and aesthetic sensibilities of Kyo-yaki. They mainly produce tableware used in Japanese restaurants such as ryotei and kappo.
Shibata also specializes in tableware shaped like bamboo and bamboo leaves, which are used in Japanese restaurants. Creating detailed and intricate tableware requires high modeling skills, and recently such craftsmanship has been decreasing. The vessels and teapots made by Shibata are very delicate, demonstrating a high level of craftsmanship.
In traditional Kyo-yaki, there was often respect for Chinese ceramics, and incorporating Chinese styles was common, leading to a thriving production of Chinese-derived tea utensils such as teapots. Shibata also inherits the tradition of Kyo-yaki tea utensils and creates elegant and beautiful teapots.
(Shibata Kiyohisa - Biography)
Born in Kyoto in 1977
Started making pottery as a disciple of the third generation Sawamura Tōsai in 2000
Graduated from Kyoto Prefectural Pottery Technical College in 2001
After 12 years of apprenticeship, established his kiln in Hanazono, Kyoto in 2012
Moved kiln to Nishiyama, Kyoto in 2014
In 2014, certified as a "Kyoto Certified Craftsperson" for Kyo-yaki and Kiyomizu-yaki
The color of the glaze on ceramics is influenced by the climate during firing. This teapot was fired in June, a rainy month, resulting in a bluish-gray hue. It has a refreshing color reminiscent of the teapot absorbing moisture from the atmosphere.
Porcelain fired in a wood-fired kiln has a soft atmosphere. The irregular flow of flames in wood firing causes high temperatures and subtle variations on the glaze surface, creating a soft luster through diffuse reflection of light.
Firing blue and white porcelain or celadon in a wood kiln requires extensive experience and high skill, and nowadays firing is generally done with electricity or gas. However, there are rich expressions unique to wood-fired ceramics. The gentle atmosphere of old vessels seen in museums can also be felt in this teapot.
Wood kilns have exhaust and heat issues, making them practically impossible in densely populated areas like Kyoto city. Therefore, Sawamura Tōsai established a kiln in Shiga Prefecture, where vessels are fired using burning red pine. Shibata’s teapots are also fired in the same kiln.
This teapot is made from a semi-porcelain clay, a mixture of porcelain and earthenware clay. Combining both types of clay balances the warmth characteristic of earthenware with the durability of porcelain. The interior is also glazed, making it less likely to absorb the aroma of tea leaves.
It is ideal for brewing various teas with different aromas, such as oolong, rock tea, flower tea, and black tea.
Potter: Shibata Kiln (Kyoto)Firing: Wood-fired kilnType: Semi-porcelain (a mixture of porcelain and earthenware clay)Size: Total length 11.5cm (including handle and spout), body diameter 7.5cm, height 8.5cmCapacity: 150ml full, 130ml practicalWeight: approximately 190gPackaging: Paper boxRemarks: Since it is handmade, each piece has slight variations.Due to the small hole in the spout, tilting the teapot close to 90 degrees may cause water to leak from between the lid and the body. It is recommended to pour slowly without tilting too much.