Houhin Bizen-Yaki Hidasuki con dragón esculpido - Konishi Tōzō - 250 ml

Name: Houhin Bizen-Yaki Hidasuki con dragón esculpido - Konishi Tōzō - 250 ml
Brand: Artisanal Japan
Price: 1099.00 USD
Availability: InStock

Houhin Bizen-Yaki Hidasuki con dragón esculpido - Konishi Tōzō - 250 ml

$1,099.00

Incluye: 1x tetera houhin, caja de madera firmada y documentos

Konishi Tozo

Bizen, prefectura de Okayama, Japón

Arcilla de Bizen | Sin esmaltar

Houhin teapot | 250ml

Sobre Houhin Bizen-Yaki Hidasuki con dragón esculpido - Konishi Tōzō - 250 ml

Este houhin escultórico es una pieza única de Konishi Tōzō, uno de los artistas contemporáneos más respetados de la tradición Bizen. Cada una de sus piezas se concibe como una obra en sí misma más que como una forma repetida.

Se coció con la técnica del hidasuki, un método Bizen clásico en el que la paja de arroz se enrolla alrededor de la pieza antes de que entre en un horno de leña tradicional. Durante la cocción la paja se quema y reacciona con la arcilla, dejando marcas naturales rojo anaranjado sobre la superficie clara y terrosa. Estos motivos nacen por completo de la llama, la ceniza y la posición en el horno, y nunca pueden reproducirse.

La tetera presenta un cuerpo ricamente modelado, grabado en relieve, un pomo de la tapa en forma de dragón finamente esculpido y una base de tres pies que le da presencia y estabilidad. La superficie invita a la observación, texturada, irregular y viva en detalles, sin dejar de ser plenamente funcional. Sin esmaltar y cocida durante dos semanas con leña según el método yakishime, la arcilla conserva su carácter natural y adquirirá pátina con el uso.

El houhin se usa tradicionalmente para infusionar los tés verdes japoneses de calidad como el gyokuro y el kabusecha, con un control preciso de la temperatura y del vertido. También es adecuado para los oolong chinos. Va acompañado de la caja de madera original firmada y de los documentos.

Detalles

Origen: Bizen, Okayama, Japón
Artista: Konishi Tōzō
Capacidad: 250 ml
Estilo: hidasuki
Material: arcilla de Bizen natural, sin esmaltar
Técnica: horno de leña tradicional (yakishime)
Forma: houhin escultórico, tapa con dragón grabado y relieve
Incluye: caja de madera firmada y documentos
Uso: gyokuro, sencha, tés verdes japoneses finos, oolong chinos

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.