HANA KESSHO Hohin Set (handcrafted Tea Set)

This is limited edition only available in spring and summer season.

Hohin: 150ml (5.28fl oz) diameter: 3.54inch (9.0cm) height: 3.15inch (8.0cm)
Yunomi (pair): 50ml (1.76fl oz) each
Yuzamashi: 110ml (3.87fl oz)

Sophisticated Kyo Yaki (Kyoto Style)
Made by Tohan Dobuchi at Tohan Kiln

Hohin is a type of Kyusu teapot without a handle and is used to brew only the highest grade of Uji tea. Hohin means "Treasure Jar" or "Magic Jar" in Japanese. It is said that high grade tea becomes more mellow in the Hohin.

Hohin pleases one's palate more than thirst as the capacity is somewhat smaller than a basic Kyusu, but the flavor and aroma created is delightful. The pour spout is made in a special way that allows tiny tea leaves to be poured together with the tea water into the cup. It is said that the tiny leaves enhance the flavor of the tea.

Therefore, Hohin should not be used for lower grade teas, Fukamushi Sencha, or tea leaves harvested in locations other than Uji in the Kyoto region. Hohin should only be used to brew the highest grade tea leaves grown in Uji, such as Pinnacle or Super Premium grade green tea at Hibiki-an.

HANA of this name means flower and KESSHO means crystal in Japanese. This porcelain set creates an aura of unique pleasant cooling sensation. It is said that it is very difficult for porcelain or earthenware to create a cooling sensation. It is certain to bring not only a cooling green moment on hot summer days in Japan but also to enhance the elegant atmosphere in all seasons around the world.

This item is finished by the technique called crystal glaze. The technique of crystal glaze is to mix certain metal substances into a clear glaze creating the pattern like crystal on the surface by a chemical reaction which occurs during the heating process in the kiln. Crystal glaze pattern like flower is quite elegant, and smooth glossy porcelain atmosphere is exquisite.

The shape of the spout is known as SHIBORIDASHI. With this shape, you can subtly affect the brewing condition and thus the flavor of the tea by adjusting the lid position. Would you try to find your own ideal method like the picture?

This Hohin Set is truly a "Treasure Jar" - the atmosphere brought by its beauty and the enhanced flavor of the tea will relax your senses.

Specially packaged in a wooden box.
Lead-free. Made in Japan.
Free shipping on all tea ware items!
(Please note that HANA KESSHO crystal glaze pattern is a little different in each work because of the features of the glaze.)




FREE INTERNATIONAL SHIPPING on all orders of US$36.00 or more.

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Tohan Dobuchi

Mr. Tohan Dobuchi was born in 1980 and is the fourth Tohan. The first Tohan Dobuchi opened Tohan Kiln at 1922. Now's Tohan Dobuchi succeeded the fourth at 2011.
The third Tohan’s art was full of creative energy, as he was naturally inquisitive and enjoys exploring new techniques and designs every day. He studied glaze in Germany, so his worked stand out from other Kyo Yaki. In the artworks of Tohan, they are incorporated with designs of flowering grasses that are found in nature. The third Tohan developed Tohan’s original world of glaze, color and design.
The fourth Tohan has been developing new Tohan world like HANA KESSHO crystal glaze lines. And these days, Tohan Kiln also creates beautiful lamps, tables and other interior designs. Works receive a high evaluation from not only the ceramic industry but also various fields.


- It is best to wash this item using only tepid water or mild chlorine-free dish washing detergent.
- If necessary, you may occasionally use a chlorine detergent.
- Do not sterilize by boiling, or in a dish washing machine.
- When turning the Hohin to pour tea, you must hold the lid in place with your finger, otherwise the lid could fall off the pot and possibly get damaged. This is the usual way to pour tea with a Hohin.
- Please don't use to brew Fukamushi Sencha or tea leaves harvested in locations other than Uji in Kyoto. And please use this only to brew the highest grade tea leaves grown in Uji in Kyoto.

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