Kyusu Tokoname-Yaki rojo Mogake - Katayama Hakusan - 250 ml

Name: Kyusu Tokoname-Yaki rojo Mogake - Katayama Hakusan - 250 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Kyusu Tokoname-Yaki rojo Mogake - Katayama Hakusan - 250 ml

$189.00

Incluye: 1x tetera kyusu

Katayama Hakusan

Tokoname, prefectura de Aichi, Japón

Arcilla roja yōhen | Acabado mogake

Kyusu Teapot | 250ml

Sobre Kyusu Tokoname-Yaki rojo Mogake - Katayama Hakusan - 250 ml

Este kyusu de Tokoname hecho a mano por Hakusan lleva un sorprendente acabado mogake, una antigua técnica decorativa propia de los hornos costeros de Japón.

Modelado en una rica arcilla roja de Tokoname, el kyusu se envuelve en algas naturales antes de la cocción. En el horno la materia orgánica se quema y deja delicadas huellas, como relámpagos, sobre el cuerpo y la tapa. Cada motivo es imposible de reproducir, huella permanente del fuego, del mineral y del azar.

El artista

Katayama Hakusan es un creador de teteras de tercera generación de Tokoname, uno de los centros cerámicos más antiguos y respetados de Japón. Nacido en 1949, se formó con su padre, Katayama Tadayoshi. Es conocido sobre todo por la cocción mogake, en la que las algas se atan a la superficie de la arcilla antes de la cocción a alta temperatura y dejan en cada tetera motivos de líneas orgánicas únicos. Estas marcas no están pintadas: nacen del encuentro entre mineral y llama. Coleccionistas y aficionados al té aprecian sus piezas por su belleza serena y natural.

Detalles

Origen: Tokoname, prefectura de Aichi, Japón
Artista: Katayama Hakusan (ceramista de Tokoname de tercera generación)
Cerámica: Tokoname-Yaki
Acabado: sin esmaltar, mogake
Material: arcilla de Tokoname
Capacidad: 250 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.