Shiboridashi Mogake verde y negro Tokoname-Yaki - Hakusan - 80 ml

Name: Shiboridashi Mogake verde y negro Tokoname-Yaki - Hakusan - 80 ml
Brand: Artisanal Japan
Price: 154.00 USD
Availability: InStock

Shiboridashi Mogake verde y negro Tokoname-Yaki - Hakusan - 80 ml

$154.00

Included:

|

About Shiboridashi Mogake verde y negro Tokoname-Yaki - Hakusan - 80 ml

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

La pieza se envuelve en algas naturales antes de la cocción. Cuando el horno sube de temperatura las algas se queman y dejan finas huellas como telarañas, color óxido y brasa, sobre la tapa abombada y el cuerpo bajo y ancho. La superficie pasa del gris humo al oro de la brasa, con un único destello vivo donde la llama fue más intensa. Cada motivo es irrepetible, huella permanente del fuego, del mineral y del azar.

Bajo y con tapa, en la forma shiboridashi, está hecho para el vertido lento de sencha y gyokuro de calidad, donde la hoja infusiona suavemente y el licor se recoge a mano.

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 pieza motivos de líneas orgánicas únicos. Estas marcas no están pintadas: nacen del encuentro entre mineral y llama. Los coleccionistas 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
Forma: shiboridashi (con tapa)
Acabado: sin esmaltar, mogake (cocción con algas)
Material: arcilla de Tokoname
Capacidad: 80 ml

Cuidado

Lavar a mano solo con agua, sin jabón. Dejar secar por completo al aire antes de guardar, para proteger la arcilla y el acabado.

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.