Description
This handmade Hōhin (宝瓶) teapot was fired in an Anagama wood kiln. Its compact, wide body, small pouring spout and fitted lid follow the traditional principles of the Japanese Hōhin form. A built-in ceramic strainer inside the teapot helps keep the tea leaves back while pouring.
The word Hōhin literally means “treasure vessel” or “treasure bottle.” This type of Japanese teapot is traditionally associated with the preparation of high-grade, delicate green teas, particularly Gyokuro, Kabusecha and fine Sencha. These teas are usually brewed with water well below boiling temperature in order to preserve their sweetness, umami and subtle aroma.
Unlike a standard Japanese kyusu, a Hōhin has no side handle. The vessel is held directly in the hands, with the rim and lid supported by the fingers while pouring. Because the teas traditionally prepared in a Hōhin are brewed at lower temperatures, the body of the teapot is generally comfortable to handle.
The wider body gives delicate whole tea leaves enough room to open fully and also allows the water to cool more quickly to a temperature suited to fine Japanese green tea. The small spout provides controlled pouring, while the integrated ceramic strainer separates the leaves from the infusion.
During the Anagama firing, the surface developed warm brown, deep earthy and ash-toned areas. Gentle variations in sheen, ash accumulation and firing marks can be seen around the teapot. These differences are created by the movement of flame, wood ash and heat inside the kiln, giving each side of the vessel a slightly different appearance.
Height: 10 cm
Diameter 10 cm
Tipas: Hōhin
Use: Gyokuro, Kabusecha, Sencha ir kitoms subtilioms žaliosioms arbatoms
Strainer: built-in ceramic strainer
Firing: Anagama wood firing
Artist – Beatričė Kelerienė
