The Teapot ThatMakes Tea Taste Better

Millions of years ago, a massive inland lake known as Tokai Lake (東海湖) once covered this region. Over time, its sediments formed clay rich in iron, which produces Tokoname’s signature reddish tones when fired. This natural resource gave rise to Tokoname-yaki, a pottery tradition dating back to the 12th century.

This clay is best known for the Tokoname teapot, or kyusu (急須) , now one of Japan’s most famous tea vessels. The iron-rich shudei (朱泥) clay softens the bitterness and astringency of tea, making it ideal for brewing.

Making a kyusu is a precise process. Artisans refine the clay, then shape the body, lid, spout, and handle separately on a potter’s wheel. The parts are trimmed and assembled while the clay still holds the right level of moisture, ensuring balance and functionality. Every angle, width, and edge is carefully shaped for smooth pouring, while the interior is polished so loose tea leaves do not get trapped.

Today, Tokoname remains both a working industry and a cultural destination. Visitors can walk the historic "Pottery Path," where old kilns, chimneys, and workshops still line the streets.