Pareja de tazas Mogake cocidas con algas Tokoname-Yaki - Tanikawa Jin - 80 ml

$69.00

Incluye: 2x Yunomi teacups

Tanikawa Jin

Tokoname, Aichi Prefecture, Japan

Clay | Mogake (natural seaweed firing)

Yunomi teacups | 140ml

Sobre Pareja de tazas Mogake cocidas con algas Tokoname-Yaki - Tanikawa Jin - 80 ml

This pair of yunomi teacups by Tanikawa Jin showcases one of Tokoname’s most poetic firing techniques: mogake, a natural seaweed firing process that leaves organic, branch-like patterns across the clay surface.

Each cup carries its own unique markings. During firing, seaweed is wrapped around the vessel; the minerals and salt react with the clay, leaving spontaneous, earthy impressions that resemble drifting branches or coastal roots. No two pieces are ever alike.

The clay body is warm and sandy in tone, with soft natural texture and subtle depth. The interiors are smooth and comfortable against the lip, while the exterior retains a refined rawness that embodies wabi-sabi, beauty found in nature, imperfection, and time.

Tanikawa Jin works within the Tokoname tradition but with a contemporary sensitivity. His forms are balanced and quiet, allowing the firing to speak without excess decoration. These cups are ideal for sencha, hojicha, or daily tea rituals where tactility and presence matter.

Details:

Artist: Tanikawa Jin
Origin: Tokoname, Japan
Technique: Mogake (natural seaweed firing)
Capacity: approx. 80 ml

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.