Pareja de tazas Yunomi «Motivo de cangrejo» - Bizen-Yaki - Konishi Tōko

Name: Pareja de tazas Yunomi «Motivo de cangrejo» - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Pareja de tazas Yunomi «Motivo de cangrejo» - Bizen-Yaki - Konishi Tōko

$149.00

Incluye: 2x tazas de té yunomi

Konishi Toko

Imbe, prefectura de Okayama, Japón

Arcilla de Bizen | Sin esmaltar

Yunomi teacup | 160ml

Sobre Pareja de tazas Yunomi «Motivo de cangrejo» - Bizen-Yaki - Konishi Tōko

Una pareja a juego de yunomi Bizen del horno Konishi Tōko, en Imbe, prefectura de Okayama, cuna de una de las tradiciones cerámicas más antiguas y respetadas de Japón.

Konishi Tōko es un horno familiar estrechamente ligado al célebre maestro Bizen Konishi Tōzō, una línea conocida por el rigor de sus cocciones, sus formas serenas y su respeto por el Bizen clásico. Este vínculo se ve en la mesura, el equilibrio y la seriedad de estas tazas.

Cada yunomi está sin esmaltar, formado en la arcilla de Bizen rica en hierro y cocido durante días en un horno tradicional. Las superficies las modelan la llama, la ceniza y la posición en el horno: tonos tierra superpuestos, marcas naturales del fuego y variaciones imposibles de reproducir. Un cangrejo finamente grabado a mano surge de la arcilla. No está pintado ni aplicado, sino grabado con mesura, para descubrirse poco a poco al tacto y con el uso.

Con unos 160 ml, estos yunomi son adecuados para el sencha, el hōjicha o el té de cada día. Con el tiempo la arcilla se oscurece y se suaviza al absorber los aceites del té, y adquiere una pátina propia de su dueño. Cada taza está firmada por el artista.

Detalles

Origen: Imbe, Okayama, Japón
Artista: horno Konishi Tōko (horno familiar ligado a Konishi Tōzō)
Cerámica: Bizen-Yaki (gres sin esmaltar)
Acabado: sin esmaltar
Material: arcilla de Bizen
Capacidad: unos 160 ml cada uno
Cantidad: 2 yunomi

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.