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Progress for developing Iga Natural Red Clay Teapot

[2015.07.16] Posted By


We have been developing Iga Natural Red Clay teapot in a past few years. We were originally planning to introduce it in July, however, we are facing a technical issue.

The surface of teapot becomes moist

We have managed to finalize the clay and the refining method according to the ideal taste. After we made a few teapots on a trial run basis, we have one concern.

When tea was left in the Iga clay teapot for a while, we observed that the surface of teapot becomes moist. One of the reasons is that this clay is very porous. Another reason is that Iga clay contains coarse granule as it is originated from the bottom of Biwa Lake. The shrinkage of clay might not be strong enough when it is fired. I believe some people do not mind this characteristic. Some Yi Xing clay teapots also do become moist when brewing tea. Right now I have two ideas.

伊賀朱泥

Outstanding performance even if moisture penetrates the clay

Although the clay release steam and become moist, I am thinking to proceed it as it is. Because the taste of tea in this clay is so ideal that I do not want to change it. Some customers who are used to Yi Xing clay would know how to take care of this type of teapot.

Another matter to note that, this type of teapot is meant to use for one type of tea. This is because clay absorbs the flavor of tea very well and it releases the same tea flavor even after we have removed tea leaves from the teapot and rinsed it with hot water.

I am also planning to release reduction fired or high temperature fired Iga clay teapot. It will be either black or dark-purple color. With those parameter in firing, the clay should be solid enough that we can eliminate the moisten issue.

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