A Tsuboya ware chūkā (teapot for alcohol) fired at the end of the Ryukyu Kingdom. It feutures the hammered brass handle, which matches elegantly with the hard, white-toned surface reminiscent of porcelain. The white slip is applied sparingly to the rim and select areas, while the overall whiteness is primarily achieved through a combination of refined clay and ash glaze.

The “茶家” chūkā is a traditional teapot used for serving awamori within the Ryukyu cultural sphere. Its name is believed to have evolved from the Chinese words “酒家”, transmitted via Southern Min languages, reflecting the historical connections between Ryukyu and southern Fujian. While most chūkā are round-bodied, this example features an angular shoulder and an inset lid. The refined craftsmanship suggests possible influence from the Shuri royal court, marking it as a distinguished example of Ryukyu ceramics.

Kintsugi restoration has been skillfully applied to the rear of the handle’s base, the tip of the spout, and the edge of the lid. The body and base remain intact, and the piece is still suitable for practical use for teapot.