The clay used for this teapot is made by refining the rice fields from the Chita Peninsula over a period of six months to a year using traditional elutriation to make fine clay, and then let it rest for another year. Unlike ordinary vermilion teapots, iron oxide is not added, and the teapot keeps this beautiful vermilion color that is not red by oxidative firing. With time, the surface will gradually become smoother and shinier. These teapots are extremely light, and their handling is excellent.
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