Kyusu Banko-Yaki - Masaki Tachi - 300 ml

Name: Kyusu Banko-Yaki - Masaki Tachi - 300 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Kyusu Banko-Yaki - Masaki Tachi - 300 ml

$189.00

Incluye: 1x tetera kyusu

Masaki Tachi

Yokkaichi, prefectura de Mie, Japón

Arcilla | Textura chigire aplicada a mano con aguja

Kyusu teapot | 300ml

Sobre Kyusu Banko-Yaki - Masaki Tachi - 300 ml

Este kyusu japonés hecho a mano es obra de Masaki Tachi, uno de los artistas contemporáneos técnicamente más hábiles del Banko-Yaki. Sereno en la forma, extraordinario en la superficie, da testimonio de un nivel extremo de control, paciencia y conocimiento de la materia.

La tetera lleva la característica textura chigire de Masaki Tachi, una técnica muy especializada cuyo nombre se traduce libremente como «mil cortes». Con una aguja afilada con cuidado, el artista pincha y trabaja la superficie de la arcilla a mano, una y otra vez, creando un motivo denso y rítmico que parece casi cosido en el cuerpo de la pieza.

El trabajo exige una regularidad excepcional. La aguja debe afilarse según una forma precisa, y la mano debe mantenerse perfectamente controlada para que el motivo conserve una tensión uniforme en toda la forma. La menor desviación rompe la armonía. Aunque las texturas chigire aparecen a veces en la cerámica japonesa, Masaki Tachi es ampliamente considerado el único artista que domina esta técnica a este nivel.

La superficie resultante tiene un carácter orgánico, casi de reptil, a menudo comparado con la piel de serpiente, una profundidad táctil que se revela poco a poco con el uso y el tacto.

Más allá de su superficie, este kyusu es plenamente funcional. La arcilla Banko retiene muy bien el calor, lo que lo hace especialmente adecuado para los tés verdes japoneses. La forma permite un vertido limpio y controlado y deja que la hoja se extienda.

El artista

Masaki Tachi trabaja en la tradición Banko-Yaki, una de las líneas cerámicas más respetadas de Japón para la cerámica de té. Su trabajo se distingue por una disciplina de superficie extrema y una innovación técnica que nunca sacrifica el uso. Cada pieza está hecha a mano y lleva innumerables horas de trabajo concentrado y repetitivo, para objetos que son a la vez meditativos y verdaderos utensilios de té.

Detalles

Capacidad: 300 ml
Origen: Banko-Yaki, Japón
Artista: Masaki Tachi
Tipo: kyusu
Técnica: textura chigire trabajada a mano con aguja

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.