KIKU MISHIMA Hohin Set (handcrafted Tea Set)

This is limited edition only available in autumn and winter season.

Hohin: 150ml (5.28fl oz) diameter: 3.15inch (8.0cm) height: 1.96inch (5.0cm) Yunomi (pair): 25ml (0.88fl oz) each
Yuzamashi: 125ml (4.40fl oz)
Traditional Kyo-Yaki (Kyoto Style)
Made by Kagetsu Hara at Kagetsu 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 "Magical Jar" in Japanese. It is said that high grade tea becomes much mellower 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.

KIKU means chrysanthemum flower in Japanese. This Hohin set is created by a technique called MISHIMA. Before the shaped clay is dried, patterns are marked by stamp stick, the design of which is based upon flowers or another similar design. After stamping flower patterns by hand, white clay is coated on the surface of each tea set, and wiped away by cloth in order to leave white color only on the chrysanthemum patterns. It is one of the traditional techniques of Kyo Yaki.
Each piece is very thin and surprisingly very light even though the dark color outside the tea set creates a heavy atmosphere. Also, white color stamps not only look lighter than expected, but are well matched to the ashy dark brown color of earthenware, adding to the elegance of the Hohin set.

In addition to the white color chrysanthemum stamps, white clay coats the inside of the Yuzamashi water cooler and teacup. The white color is well contrasted and well balanced to the earthenware ashy dark brown color. Round handles which also have chrysanthemum stamps are put on the Yuzamashi, not only making it easy to hold but also adding accent to the cooler. The spout is elaborately formed by hand, having excellent functionality and design.

The pink color inside the Hohin teapot and Yuzamashi water cooler is created by a traditional technique called GOHONDE. GOHONDE pattern is brought by reduction in the kiln. This requires expert temperature control in the kiln. The spout of the Hohin is attached to the body by hand, and its trace is one of the features of the teapot design. In the inside of the teacup, linear marks made by brush are dynamically implemented. This traditional technique is called HAKEME.

To consider the quality of this work, it is quite a reasonable price. Each piece is elaborately stamped and shaped by hand. The calm white clay color is well reflected on the ashy dark brown color of the earthenware, and the continuous flower pattern colored in white adds to the noble atmosphere. This HOHIN Set will not only enhance the taste of green tea but also enrich your green tea moment.

Specially packaged in a carton box.
Lead-free. Made in Japan.
(Please note that each piece is unique due to the techniques employed by the artisan. There are natural variations in each piece.)




FREE INTERNATIONAL SHIPPING on all orders of US$50.00 or more.

  • Share
  • Mail
  • facebook
  • twitter
  • pinterest

Kagetsu Hara

Kagetsu Hara was born in Kyoto in 1971. He is known for his mastery of a wide range of traditional ceramic techniques. He won awards for competitions in Kyoto Prefecture. He studied and worked under his father, Kiyokazu Hara. Many of his works feature some traditional technique such as MISHIMA, HAKEME, KOBIKI, and so on, which are taken over from his father. His representative delicate techniques receive a high evaluation.


- 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.

Customer Review

Current Reviews: 0 

Write Review

Would you post your candid impression for customer review? It would be a great help for other customers.