Yoshiha Yohei – Kyo-kama
(tea ceremony kettle creation)

Bringing the commitment to detail of the tea master to modern life

The third-generation Yoshiha Yohei is involved in protecting traditional techniques while actively working on new projects. The origins of these ideas come from looking at old things. He draws inspiration from things that have been around for a long time, things that remain even now, and creates new things.

“Having someone enjoy time” is an important ethos pertaining to hospitality in the world of tea. We seek to create products that allow you to spend a relaxing time in today’s frantically busy world.

Third-generation Yoshiha YoheiKyoto tea ceremony kettle master
Born in 1968, the oldest son of the second-generation Yohei. Real name: Masato. In 1994, he began his study of the family business of tea kettle casting under the tutelage of his predecessors. In 2008, he succeeded to the name third-generation Yohei.

Kyo-kama (tea ceremony kettle creation)

Around the Kamakura period, iron kettles were used as a tool for boiling water not only for tea, but for family meals, baths and other daily activities that required the use of hot water. The tea ceremony kettle, used exclusively for boiling water for use in the tea ceremony, made its appearance with the development of the tea ceremony. The tea kettle has a special presence amongst tea utensils, as evidenced by the phrase “kama wo kakeru” (to hang up the tea kettle), which is used to describe the act of holding a tea ceremony. Kyo-kama masters work behind the scene and do not inscribe their signatures on their creations, but tea ceremony masters are able to distinguish the works of different kettle masters by considering the atmosphere of the tea kettle in question. Today, four or five kettle masters continue to protect the Kyo-kama brand cultivated by their predecessors.

  • Casting a mold. Since tea ceremony kettles are generally customized, only one tea ceremony kettle is produced from a single mold.

  • Casting. Iron is melted and poured into a mold.

  • The surface of the tea ceremony kettle is fine-tuned.

  • Lacquer is baked onto the surface of the kettle. This has an anti-corrosive effect and lends a unique texture to the kettle.