Yixing Kyusu


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Yixing Kyusu

Postby Teaism » Feb 2nd, '13, 03:25

Yixing Kyusu production was an interesting tranformation period in Yixing teapots history. In the 70s and 80s Yixing potters were looking for new frontier for marketing and produced Kyusu to attract the Japanese market. The kyusu were made with Yixing clays and the designs came in many forms of variation of kyusu shapes, clay, japanese motifs and carving. It didn't last very long for many reasons. The main reason, many believe was that there are some clogging issue with the bulbous drainage that doesn't work very well with Japanese tea brewing style.

Although there are not many in circulation , I am sure some of you have collected them and would be great if you could post it here to share.

I will start off by posting 3 of them in different clays.

Cheers!
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Re: Yixing Kyusu

Postby tingjunkie » Feb 2nd, '13, 23:50

Nice ones! I had a modern Yixing kyusu. Clay wasn't bad, but it was far from a collector's item. Gave it away to a friend.
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Re: Yixing Kyusu

Postby Teaism » Apr 30th, '13, 02:38

Just to share another Yixing kyusu.... a 70s pot in Duanni. The stamp below the pot is 中國宜興 (China Yixing).
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Re: Yixing Kyusu

Postby Drax » Apr 30th, '13, 17:55

Very interesting history, and great pictures. I have a modern yixing kyuusu, and not sure that it counts (it looks more like Bizen), but I will post pictures of when I get back....

It's hard to tell from the first picture, but did the potters try to mimic Japanese motifs, or did they stick with traditional Chinese ones?
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Re: Yixing Kyusu

Postby Teaism » Apr 30th, '13, 22:15

There a many variations but the period of producing the kyusu was very short. They are documented in a few tea pot books.
During that time, some Yixing pots also incorporated Japanese motifs like Sakura (Japanese Cherry Blossom) into typical shaped Yixing pots.
The 70s Yixing kyusu is extremely rare and recently there imitation out there. I have seen a very reputable Malaysia teahouse selling them currently. They are quite obvious and easy to point out that it is fake if you have seen a real one.

Look forward to see your post on your Yixing kyusu when you are back.

Have a great day my friend.

Cheers!
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Re: Yixing Kyusu

Postby TIM » Apr 30th, '13, 22:54

Image

70's Yixing Kyusu. 中國宜興
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Re: Yixing Kyusu

Postby MEversbergII » Apr 30th, '13, 23:14

One problem I'd see with these is that Japanese tea is pretty much exclusively green. Yixing doesn't seem to work too well with green teas.

M.
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Re: Yixing Kyusu

Postby TIM » Apr 30th, '13, 23:15

MEversbergII wrote:One problem I'd see with these is that Japanese tea is pretty much exclusively green. Yixing doesn't seem to work too well with green teas.

M.


Really? Why...
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Re: Yixing Kyusu

Postby MEversbergII » Apr 30th, '13, 23:19

From what I have been told, it takes much, much longer for the flavor contributing patina to really "kick in", and in the meantime it will give you lifeless tea.

Bummers.

M.
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Re: Yixing Kyusu

Postby Tead Off » May 1st, '13, 06:35

Teaism wrote:Yixing Kyusu production was an interesting tranformation period in Yixing teapots history. In the 70s and 80s Yixing potters were looking for new frontier for marketing and produced Kyusu to attract the Japanese market. The kyusu were made with Yixing clays and the designs came in many forms of variation of kyusu shapes, clay, japanese motifs and carving. It didn't last very long for many reasons. The main reason, many believe was that there are some clogging issue with the bulbous drainage that doesn't work very well with Japanese tea brewing style.

Although there are not many in circulation , I am sure some of you have collected them and would be great if you could post it here to share.

I will start off by posting 3 of them in different clays.

Cheers!

Nice group, Teaism. What do you use the duanni pot for?
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Re: Yixing Kyusu

Postby Teaism » May 1st, '13, 06:58

Hi Teadoff

The problem with rare and collector piece is that they don't get the chance to "drink" too much tea. Have to be super careful every time we use them. I use this for Sheng Pu. The harsh young sheng taste can be moderated by the nature of the clay. The water pour is also fast so can control the brew very easily and nicely.

Cheers!
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Re: Yixing Kyusu

Postby edkrueger » May 1st, '13, 08:53

MEversbergII wrote:From what I have been told, it takes much, much longer for the flavor contributing patina to really "kick in", and in the meantime it will give you lifeless tea.

Bummers.

M.


That doesn't seem to be the case.

Who told you this?
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Re: Yixing Kyusu

Postby MEversbergII » May 1st, '13, 10:25

Not certain where; mayhaps an article on yixing.

M
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