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Tezumi

We drink tea, and lots of it! Tea tastes better in nice teaware. We chose this name because we put the same care and patience in selecting our teaware.
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The Japanese word tezumi (手摘み), meaning 'hand-picked', is used to describe the select few tea leaves that have been carefully picked by hand in the traditional manner—resulting in higher grade tea when compared with machine picked leaves. We believe that tea tastes best when made with care and attention using utensils designed with one purpose in mind: to make delicious tea. Using well-crafted teaware turns the menial task of making tea into an enjoyable and relaxing experience. That is why we aim to share high-quality Japanese teaware with the world, and in doing so, spread the joy of making a delicious cup of tea.

17/09/2026

Moments captured on film from our recent Japan trip 🎞️ 📸

01/09/2026

In addition to our selection of Shōraku's utsushi (写し - replicas) of famous raku chawan, we are happy to announce the arrival of his standard black and red raku chawan. Though simple and unassuming at first, they showcase Shōraku's exquisite craftsmanship as well as this style's unique texture

28/08/2026

Once ubiquitous in the service of matcha, tenmoku-dai are now mostly relegated to extremely formal or ceremonial use.

25/08/2026

Katō Hiroshige (加藤裕重) is a 14th generation potter, and the 12th head of Kitagama Kasen (喜多窯霞仙), based in the Akazu hills in Seto. In the early Edo period, his family was one of four protected by the Tokugawa Shogunate in order to fire tea ceremony utensils for Nagoya Castle. These Oniwa-yaki (garden fired) wares for the Nagoya Tokugawa developed into a style called Ofukei (御深井). His family's kiln is the only remaining of those original four. Katō-san specializes in traditional Mino and Seto styles such as Shino and Oribe, as well as the Akazu-yaki speciality of Ofukei

17/08/2026

Nestled in the mountains of the “Land of the Gods” Takachiho, Kai Seichaen has been producing kamairicha for over 70 years and are dedicated to perfecting and preserving this centuries-old style of tea. Bolstered by their numerous awards (including the National MAFF Award, multiple Nihoncha Awards, and a Leafies), they strive to further improve their craft and grow tea in a way that suits the local environment, opting for organic cultivation. The mountainous terrain means their fields are small and terraced, requiring more individualised attention. Across their 520 acres, they grow eight cultivars.

Kai Seichaen is currently headed by fourth-generation tea farmer Kai Masaya (甲斐雅也) who works alongside his parents to continue their family farm. After taking over from them in 2010, he has expanded the farm, both in terms of cultivated area, but also in styles of tea. While he has been experimenting with producing oxidised teas such as black and oolong since 2005, a trip to Taiwan in 2012 and the purchase of a Taiwanese wilting machine, led to Kai-san’s development of the award-winning wakoucha and oolong his grows today. In 2023, he obtained organic certification for his tea farm, and has changed their harvesting and cultivation practices to best suit their environment.

12/08/2026

What are tenmoku?

06/08/2026

A quick look at the hard work that goes into making top-quality matcha. Not all matcha gets this level of attention, but when it does, it is exquisite.

03/08/2026

Kneading Arita Sansuien's excellent Kotobuki into a decadent koicha in a amigasa-gata chawan we designed together with 朝日焼窯元

25/07/2026

Prized for over a millennium, the elegant colour of celadon comes in a range of hues, from bright blue, to sophisticated grey-green. Generally speaking, celadon (青磁 - seiji) refers to high-fired stoneware or porcelain wares covered with a pale, translucent, bluish-green-grey glaze. Typically, these glazes get their colour from small amounts of refined iron fired at high temperature in a reducing atmosphere.

The earliest proto-celadons were developed in the Shang Dynasty in China, but it was only in the Song Dynasty (960-1279) that celadon production became more popular and refined, with Ru, Yue, Yaozhou, Ge, Guan, and Longquan celadons defining the aesthetics of the era. Ranging from pure light blues, to crazed greens, the jade-like ceramic became the standard of the Song Imperial Court.

In Japan, Longquan celadon was highly regarded, but rarely imitated at first, due to the ceramic technology required. Domestic celadon production only began in Japan in the 1600s.

21/07/2026

Founded in 1869, Suigetsu Touen produces the most refined and elegant Banko-yaki kyusu, blending traditional techniques, classic designs, and modern aesthetics.

住所

Yame , Fukuoka