お茶を淹れる道具には、その人の暮らし方が出ます。
急須にはいくつかの形があります。横に柄が付いた「横手」は、片手でさっと注げる使いやすさが魅力。後ろに柄が付いた「後手」は、どっしりと安定感があります。柄のない「宝瓶」は、玉露など低温で淹れるお茶に向いています。
素材も様々です。朱泥や黒泥の常滑焼は、使い込むほどに茶渋がなじんで風合いが増します。白磁に染付の急須は、清潔感があって毎日の食卓にすっきり馴染みます。ガラス製は、茶葉が開く様子を目で楽しめるのが魅力です。
大人数でお茶を囲むなら、藤蔓の持ち手が付いた土瓶もおすすめです。
お気に入りの一点を、ぜひ手に取ってご覧ください。
This corner is dedicated to Japanese teapots — one of the most essential tools in Japanese tea culture.
The most common style is the kyusu, a small ceramic teapot designed for brewing green tea. You will notice several different handle positions. A handle on the side is called yokote, ideal for quick, one-handed pouring. A handle at the back is ushirode, offering a steady, balanced grip. Some pots have no handle at all — these are hōhin, used for delicate teas like gyokuro that are brewed at low temperatures.
The reddish-brown and black pots are made in Tokoname, Aichi Prefecture, one of Japan’s most celebrated pottery towns. These pots develop a deeper character over years of use, seasoned by the tea itself.
The larger pots with an arching rattan handle are called dobin. They brew several cups at once, perfect for sharing tea with family or guests.
Feel free to pick them up and find the one that feels right in your hand.