Banko Clay Reduction by Masaki Tachi
These Banko teapots and tea cups are by Masaki Tachi, who lives in Yokkaichi, Mie Prefecture, Japan.
Tea brewed in a Banko teapot has a more pronounced aftertaste and a milder aroma. Banko clay pairs well with Japanese tea, ripe Pu-erh tea, and roasted oolong. When you brew black tea, oolong with a strong floral aroma, Phoenix Dan Cong oolong, or Wuyi oolong in a Banko teapot, the aroma becomes milder.
In Japan, Banko teapots have long been known by locals as “purple clay” teapots. The name comes from the color after firing. The clay used is commonly known as shudei (朱泥) in Japan and as zhuni in China. Before firing, the clay is yellowish beige and rich in iron. Firing the clay without glaze in a reducing atmosphere gives the pieces a glossy finish with the color of cooked red beans.
To learn how a teapot changes the taste of tea and what to look for when choosing one, see “How to choose a teapot and tea cup”.
Banko Clay Reduction by Masaki Tachi
