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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 tea

ware 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.

20/06/2026

One of the most distinctive aspects of Junzō-san's work is his direct connection to the land itself, with many of his teapots made from clay deposits in his workshop's basement. While most Tokoname kyusu artists buy commerically produced clay for its consistency and convenience, producing his own clay allows Junzō-san to nurture an intimate relationship between himself, his wares, and his environment.

17/06/2026

Why tea is shaded

11/06/2026

We’re excited to introduce some beautiful new teaware from Tanshin Kiln !

Nestled in the mountains of Nagasaki, near the border with Saga, and surrounded by rice fields and nature is Tanshin Kiln. Founded in 1980 when Nagasaki Yuzuru (長崎譲) desired to work as an independent potter, and branched away from his grandfather’s workshop. He sought to refine and perfect the ancient porcelain openwork technique known as hotaru-de in Japan and linglong in China. In standard hotaru-de wares, the open areas are filled with a translucent but cloudy glaze, but Nagasaki-san perfected a technique which produced crystal clear openwork. He called his new style suisho-bori: Crystal Carving.

Yuzuru-san’s successor, Tadayoshi (長﨑忠義) is the current head of the kiln and continues to produce Tanshin Kiln’s singature crystal carved wares.

Suisho-bori (水晶彫 - Crystal Carving) is Tanshin Kiln’s unique innovation on the classic hotaru-de (蛍手 - firefly stlye) or linglongyan (玲瓏瓷). Known as ‘rice grain porcelain’ in English, this is a classic Chinese style of glazed openwork perfected in the Ming Dynasty. In traditional rice grain porcelain, the pierced holes are filled with a semi-translucent clay or glaze, allowing light to shine through.

Wishing to improve on this centuries-old style, Tanshin Kiln’s founder, Nagasaki Yuzuru (長崎譲), developed a secret clay blend that becomes completely transparent after firing. Due to the brilliant clarity of this innovation, Nagasaki-san dubbed his new technique Crystal Carving.

A long time in the making, we’re so proud to make these wares available outside of Japan.

08/06/2026

Sasaki Shōraku's faithful replica of Raku Dōnyū's Komachi preserves its straight walls, right-angled koshi, and faceted exterior, which together lend the bowl a stately, dignified air

05/06/2026

Rienzome has been dying tenugui since 1872, employing a traditional method called chūsen (注染 - pouring dying) which uses hand cut stencils and hand-poured dye. Compared to other methods, this allows multiple colors to be dyed at the same time without requiring seperate stencils for each colour pass. Hand pouring also allows artists to dye gradients and colour blends.

01/06/2026

Head on over to our YouTube channel to watch our latest video where we explore the rich history and artistry behind the original matcha bowl: the tenmoku

31/05/2026

In our upcoming YouTube video, we’ll explore the oldest and most celebrated style of matcha bowl: tenmoku 🍵

29/05/2026

Delicately hand-painted sakura adorn these delightful mugs by Murakami Iku

28/05/2026

Combining his years of experience and some top-secret tricks, Nakamura-san has mastered the art of hand-blowing stunning matcha bowls

26/05/2026

Continuing on our tour of Japan, we had the pleasure of stopping in the small castle town of Hagi, a name that might sound familiar to any Japanese ceramic enthusiast.

Hagi-yaki is undoubtedly one of Japan’s most well-loved ceramic traditions, praised for its natural elegance and organic warmth. On top of this, Hagi teaware is said to improve with age, as tea slowly stains the clay through the fine cracks in the glaze, deepening and enriching the colour and texture in a way that is unique to each piece. Hagi-yaki has a long history, stretching back to around 1604 when Korean potters set up a kiln in Hagi at the direction of warlord Mōri Terumoto. These Korean roots are evident in the naturalistic styles and glazing of Hagi ware, along with its production techniques.

Exemplifying the craft and tradition of Hagi-yaki is Yoshika Akira, 3rd generation head of Senryūzan Kiln. Yoshika-san preserves the Korean art of using a kick-wheel to throw his bowls, preferring the organic variance and control it offers and saying that it allows him to put more ‘taste’ in his works. Similarly, Yoshika-san makes careful use of the three clays of Hagi (Daidō, Mishima, and Mitake) to fine tune the texture and colour of the pieces, adding rusticity and roughness for traditional teaware and dialing it back for tableware or more modern works. Adding to the naturalism of his works is the fact that a family of swallows has nested in the rafters above his pottery wheel.

Behind his studio are two wood-fired climbing kilns (*noborigama* - 登り窯), only one of which is still in operation, used firing teaware. The unpredictability of wood firing adds dynamism and intrigue to the works, causing colour shifts and gradients in the glazes, adding more ‘taste’ and scenery to the pieces.

住所

Yame , Fukuoka