Unearthed Gallery

Unearthed Gallery gallery. tea space. studio
contemporary ceramics
Sept. 14.-28. Qi Pottery (opening 14th)

Seiji Ito (伊藤成二, b. 1949, Tokoname), who works under the name Jinshu (甚秋), is the second-generation head of Jinshu Tōen,...
23/06/2026

Seiji Ito (伊藤成二, b. 1949, Tokoname), who works under the name Jinshu (甚秋), is the second-generation head of Jinshu Tōen, the workshop his father founded in 1955. He began at the wheel around 1970, starting in teacups and yunomi before turning his own work — and the workshop — toward the kyusu; after more than fifty years he is a certified Traditional Craftsman of Tokoname ware.

He is best known for his extra-flat gokuhira-gata kyusu — a low, wide body that lets the leaves spread for fuller extraction, fitted with a large three-dimensional strainer for clean, clog-free pouring. He throws unglazed red, white and black clays, finishing them with seaweed mogake and local oyster-shell. That flat teapot won him the 41st Chōza Prize in 2012, and his work has also taken a silver prize at the first World Ceramic Teapot Competition in Yixing; as he says, „in the world of tea, the kyusu is the lead role, as in a play.“

A number of ’s kyusu are part of our Tokoname exhibition, on view at the gallery through 4 July alongside four fellow Tokoname makers. Several of his teapots are included in our online release, which goes live on Sunday, 28 June — quantities are limited.

PS: I visited Seiji Ito several times, the first time in 2017 as a young teapot collector enthusiastic about new Jinshu works, the last time this May together with , and where I had the chance to personally chose some pieces to complement the exhibition collection.

Born in 1938 beside Tokoname, Teruyuki Isobe is one of the most respected living kyusu makers of Japan’s Teapot capital....
21/06/2026

Born in 1938 beside Tokoname, Teruyuki Isobe is one of the most respected living kyusu makers of Japan’s Teapot capital. He apprenticed at the Takasuke workshop (高資陶苑) in 1954, aged sixteen, and worked there more than fifty years before opening his own kiln, Teruyuki-gama (輝之窯), in 2007. His teapots have won repeatedly at the Chōza Prize exhibition since 1984, and are counted among the favourites of sencha instructor Oscar Brekell (phot credits).

He is best known for inka (印花): floral patterns pressed into the clay one stamp at a time — often a hundred or more on a single pot. Each blossom is hand-stamped into layered coloured slip, then inlaid with clay and wiped back so the pattern surfaces from within, all set on flat hiragata teapots thrown remarkably thin and light. A lifelong sencha drinker, he treats the kyusu first as a tool for tea: “Light, easy to use, and beautiful — a teapot that unites practicality and artistry.”

A number of Isobe’s kyusu are part of our Tokoname exhibition, on view at the gallery through 4 July alongside four fellow Tokoname makers. Several of his teapots are included in our online release, which goes live on Sunday, 28 June — quantities are limited.

19/06/2026

A weekend among teapots.

Isobe Teruyuki, Ito Seiji, Mizuno Yokei, Omata Kanjo, Yamada Yutaro — teapots by five potters from Japan’s teapot town, here until 4 July.

Across the weekend, Oscar guided tastings through our full shincha offering: this year’s first green tea, fresh in.

UNEARTHED, Munich · 13.6–4.7.2026

What a weekend.We spent three days with Oscar  — and walked away with full notebooks, full cups, and a much deeper under...
18/06/2026

What a weekend.

We spent three days with Oscar — and walked away with full notebooks, full cups, and a much deeper understanding of Japanese tea.

It began as part of our Tokoname exhibition (on view through July 4 — five artists, the clay and craft of one of Japan’s oldest pottery towns), but it grew into something bigger: a proper weekend of learning, tasting, and good company.

A few highlights 👇

🍵 The Shincha Tastings & the Masterclass — guided tastings that slowed everything down and rewired how we taste.

🔥 Hojicha roasting — watching (and smelling) leaf turn to roast in real time.

🏺 The Tokoname talk — context for the vessels in the room and the hands that make them. Hearing potter Isobe-san speak about his craft and the living tradition of Tokoname was a real highlight.

🌱 Cultivars & seed-grown gardens — learning new approaches to building plantations, including the remarkable seed-grown (zairai) garden behind the weekend’s favorite below.

🍃 A super-short-steamed, hand-picked shincha — THE VERY FIRST 2026

🍂 Aged Sencha, the 2002 Yamakai SUMMER BREEZE as old as our youngest guest

The room’s favorites? THE TRAILBLAZER 2026 (seed-grown, and the winner), THE VERY FIRST Kondōwase hand-picked Shincha 2026, and SPRING VIBES Kanayamidori Sencha 2026 — all on the website now.

Thank you, Oscar. Thank you to everyone who joined. This is exactly why we do this.

📍 UNEARTHED Gallery, Munich · Tokoname runs through July 4

「TOKONAME」 — open now at UNEARTHEDFive of Tokoname’s finest kyūsu makers, together on one table. We have been working be...
17/06/2026

「TOKONAME」 — open now at UNEARTHED

Five of Tokoname’s finest kyūsu makers, together on one table. We have been working behind the scenes to make this exhibition happening for almost 3 years now, and are very excited to finally share this collection of over 100 teapots.

We’ve gathered some genuinely exquisite pieces — and the full range of styles Tokoname is famous for: from MOGAKE (seaweed-trailed) and HIDASUKI (scarlet straw marks) to YŌHEN kiln-flashing and Isobe’s stamped INKA inlay — alongside the deep red SHUDEI that made Tokoname’s name in the first place.

– ISOBE Teruyuki
– MIZUNO Yokei
– ITO Seiji
– YAMADA Yutaro
– OMATA Kanjo

On view now through 4 July, here in Munich.

🌐 Online release: Sunday, 28 June. The pieces go live in the shop that day — for everyone who can’t make it to the gallery in person.

We’ll be sharing a lot over the next two weeks: each maker, the clays, the styles, and the stories behind the teapots. Follow us and subscribe to the mailing list that so you won’t miss the drop.

Big thanks goes out to Oscar for helping us with communication and logistics 🙏

📍 UNEARTHED Gallery · Gabelsbergerstr. 83, München

Wed-Fri 13:00 - 19:00
Sat 12:00 - 16:00

Teapots, Shinos, Shibos 🤩  by , now available at .gallery A veteran of teaware, Bero has been making pottery since 1990,...
11/06/2026

Teapots, Shinos, Shibos 🤩 by , now available at .gallery
A veteran of teaware, Bero has been making pottery since 1990, shaping teapots, Shiboridashi and hohin that balance tradition with expressive character. Rooted in Chinese and Japanese forms, his work carries a distinctly European sensibility—each piece built for tea, for touch, for ritual.

10/06/2026

New collection of Yixing teapots by Studio Li. Half-handmade with great finish and authentic clay. Now available on our website.

A gaiwan in glass — built to be used. Brew leaf in it and the whole infusion stays in view: leaves unfurling, liquor dee...
06/06/2026

A gaiwan in glass — built to be used. Brew leaf in it and the whole infusion stays in view: leaves unfurling, liquor deepening, so you can always catch the right moment to decant. It handles a fresh boil as easily as a slow cold brew, which is rather uncommon for moutblown glass — Torimoto blend and melt their own heat-resistant glass at over 1300°C, so a material that usually can’t take the heat behaves like everyday teaware.

Wild mountain tea, hot oolong, or Chinese green tea, even a summer cold brew — a vessel, for daily use.

Hand-blown glass gaiwan by Torimoto Glass Studio (とりもと硝子店), Kyotamba. A husband-and-wife studio whose teaware comes from their own daily practice of brewing — including wild mountain tea they forage and process themselves.

Now at UNEARTHED, in the gallery and online.

Green spirals unfurling in clear glass —  Bi Luo Chun, brewed in a katakuchi by Daigo Kikuchi .One of the most tender of...
03/06/2026

Green spirals unfurling in clear glass — Bi Luo Chun, brewed in a katakuchi by Daigo Kikuchi .

One of the most tender of Chinese greens: downy spring buds rolled into snail-shell curls, with a sweetness that lingers like morning dew. Daigo’s hand-blown glass feels like a feather— giving shape yet disappears, leaving you the green leaf, the light, and the dancing cha hao!

Huge thanks to Dylan, whose careful sourcing brought this 2026 Bi Luo Chun to us — his eye for quality is the reason for lots of joy on our side. This is the April 1st lot which has lots of complex spicy and floral notes paired with the classical sweetness of BLC.

🍵 Sweetest Dew Bi Luo Chun & Daigo Kikuchi katakuchi — both available now .gallery

Sipping Spring 🌿The very first leaves of the year. Kondōwase shincha from Mariko, Shizuoka — hand-picked by Oscar Brekel...
10/05/2026

Sipping Spring 🌿

The very first leaves of the year. Kondōwase shincha from Mariko, Shizuoka — hand-picked by Oscar Brekell on day one of the April harvest, the earliest tea on all of Honshū.

What makes it strange and beautiful: the cultivar carries a partly Indian genome. So instead of the usual green-tea grammar, you get lilacs, exotic fruit and a bittersweet edge that lingers like late afternoon light.
Spring, distilled and shipped from Munich.

🍃available

Adresse

Gabelsbergerstraße 83
Munich
80333

Öffnungszeiten

Mittwoch 13:00 - 19:00
Donnerstag 13:00 - 19:00
Freitag 13:00 - 19:00
Samstag 11:00 - 17:00

Telefon

+4915756313107

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