Shiboridashi Yōhen negro y rojo Tokoname-Yaki - Murata Yoshiki - 80 ml

Name: Shiboridashi Yōhen negro y rojo Tokoname-Yaki - Murata Yoshiki - 80 ml
Brand: Artisanal Japan
Price: 185.00 USD
Availability: InStock

Shiboridashi Yōhen negro y rojo Tokoname-Yaki - Murata Yoshiki - 80 ml

$185.00

Included:

Yoshiki Murata

Shiboridashi teapot

| Clay | Yohen Finish

Shiboridashi teapot | 80ml

About Shiboridashi Yōhen negro y rojo Tokoname-Yaki - Murata Yoshiki - 80 ml

Un shiboridashi hecho a mano por Murata Yoshiki (村田益規), uno de los creadores de teteras más respetados de Tokoname.

El acabado se llama yōhen, el «cambio de horno». Surge cuando el humo y la llama reaccionan con la arcilla ferruginosa durante la cocción, haciendo pasar la superficie de un negro carbón profundo a bandas rojo brasa. El ceramista puede guiarlo, nunca controlarlo del todo: ninguna pieza sale igual. La de las fotos es la que recibirá. La tapa está trabajada con una fina textura martillada que capta la luz y deja aparecer el rojo desde el negro.

El shiboridashi (絞り出し, «exprimir») es la forma más sencilla de tetera japonesa: sin asa ni filtro integrado, solo un cuenco con pico y una tapa. Las hojas quedan retenidas por el estrecho espacio entre la tapa y el borde, lo que exige un ajuste casi perfecto. Es la tetera que eligen los bebedores exigentes para gyokuro y sencha de calidad: infusiones breves, pequeños volúmenes, y cada gota extraída de la hoja. La arcilla ferruginosa de Tokoname se aprecia porque suaviza el amargor y la astringencia del té verde, y la tetera toma el carácter del té con los años.

El artista

Murata Yoshiki nació en 1950 y se formó con el ceramista de Tokoname Ito Toji. Es conocido por formas audaces e inventivas y acabados poco comunes: cocción yōhen, tataki (martillado) y mogake (cocción con algas). Trabaja en Tokoname, prefectura de Aichi, uno de los seis hornos antiguos de Japón, donde se hace cerámica desde el siglo XII.

Detalles

Artista: Murata Yoshiki (村田益規), nacido en 1950
Origen: Tokoname, prefectura de Aichi, Japón
Cerámica: Tokoname-Yaki, arcilla rica en hierro
Acabado: yōhen, paso natural del negro al rojo, nunca repetido
Forma: shiboridashi (sin asa ni filtro), perfil bajo y plano
Uso: gyokuro, sencha de calidad, infusiones breves
Capacidad: 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.