{"product_id":"teapot","title":"Teapot: Shinrin-yoku","description":"\u003cp style=\"font-size:0.75rem;letter-spacing:0.12em;text-transform:uppercase;margin-bottom:0.25em;margin-top:0\"\u003eAbout\u003c\/p\u003e\u003cp\u003eWheel-thrown stoneware, built in Singapore from Australian stoneware clay. Carried to Japan to be woodfired at a pottery studio in the Tokoname forest, October 2025, then carried home again.\u003c\/p\u003e\u003cp\u003eA teapot, suited to Western and English-style tea.\u003c\/p\u003e\u003cp\u003e14 × 22 cm · Holds 1035 ml (~35 oz)\u003c\/p\u003e\u003cp style=\"font-size:0.75rem;letter-spacing:0.12em;text-transform:uppercase;margin-bottom:0.25em;margin-top:1.5em\"\u003eThe Making\u003c\/p\u003e\u003cp\u003eBuilt with a one-hand push: thrown as a cylinder first, scored with a fork, then stretched from the inside using only the left hand, with no support from the outside to hold it steady. It's a harder way to throw, but it leaves a softer, less mechanical shape.\u003c\/p\u003e\u003cp\u003eThis is the larger of the two teapots from this trip. It's already proven itself at several tea ceremonies at home.\u003c\/p\u003e\u003cdetails style=\"margin-top:1.5em\"\u003e\u003csummary style=\"list-style:none;cursor:pointer;display:flex;align-items:center;gap:0.4em\"\u003e\u003cp style=\"font-size:0.75rem;letter-spacing:0.12em;text-transform:uppercase;margin:0;display:inline\"\u003eThe Firing\u003c\/p\u003e\n\u003cspan style=\"font-size:0.85em;opacity:0.6\"\u003eRead more ▾\u003c\/span\u003e\u003c\/summary\u003e\u003cp\u003eMade during three weeks at a pottery studio in the Tokoname forest, Japan, a city built on pottery, threaded by a footpath paved with broken ceramic shards and a centuries-old climbing kiln leaning into the hillside. This was my first wood firing, and the studio itself had a small, family feel, like living in a village.\u003c\/p\u003e\n\u003cp\u003eThe kiln was an anagama: a single-chamber, tunnel-shaped wood kiln, one of the oldest kiln types in Japan, brought over from Korea around the 5th century. This one had only a front stoke hole, no side stoking. The approach here, taught by kiln master Peter Seabridge, isn't about speed. It's about pacing: watching the thermometer, watching the chimney through a mirror in the window, and judging when to feed it again.\u003c\/p\u003e\n\u003cp\u003eI worked two shifts, both mornings, about 10 hours each. In the first, the temperature climbed from 260°C to 1020°C. In the second, it rose from 1214°C to 1255°C, crossing the 1250°C mark. The kiln peaked at 1260°C. There was no reduction cooling at the end, just a long climb up and back down.\u003c\/p\u003e\n\u003cp\u003eNo glaze was applied to any piece. Everything you see on the surface is ash, clay body, and slip.\u003c\/p\u003e\u003c\/details\u003e","brand":"Kutega","offers":[{"title":"Default Title","offer_id":51989132247336,"sku":null,"price":0.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0993\/1993\/9368\/files\/IMG_3574.jpg?v=1781750929","url":"https:\/\/kutega.com\/products\/teapot","provider":"Kutega","version":"1.0","type":"link"}