Shiboridashi Tokoname-Yaki, acabado Hidasuki - Tanikawa Jin - 80 ml

Name: Shiboridashi Tokoname-Yaki, acabado Hidasuki - Tanikawa Jin - 80 ml
Brand: Artisanal Japan
Price: 109.80 USD
Availability: InStock

Shiboridashi Tokoname-Yaki, acabado Hidasuki - Tanikawa Jin - 80 ml

$109.80

Included:

Tanikawa Jin

Tokoname, Aichi, Japan

| Hidasuki

Shiboridashi | 80ml

About Shiboridashi Tokoname-Yaki, acabado Hidasuki - Tanikawa Jin - 80 ml

Un shiboridashi bajo y ancho en arcilla de Tokoname sin esmaltar, cocido con paja de arroz colocada sobre la superficie. Donde la paja tocaba la arcilla dejó el hidasuki, las marcas escarlata en forma de cordón que dan nombre a la técnica. Las bandas irradian desde el pomo a través de la tapa y bajan por el cuerpo, de modo que el motivo se lee como un solo gesto sobre las dos piezas. Algunas marcas son nítidas y vítreas, donde la paja se fundió en la superficie; otras se difuminan en un velo anaranjado en los bordes. Ninguna pieza sale del horno igual.

El cuerpo es un cuenco poco profundo sobre un pie estrecho, con un pico corto pellizcado. La tapa es un disco plano enrasado con el borde, con un solo orificio para el vapor y un pequeño pomo torneado que conserva los anillos del torno. La arcilla queda desnuda, de color ante claro, de grano fino y arenoso bajo la mano.

El shiboridashi no tiene asa ni filtro integrado. Se sostiene la tapa ligeramente entreabierta y el té fluye por la rendija, lo que conviene a las hojas que necesitan espacio para abrirse: gyokuro, shincha, un buen sencha. La forma baja y ancha hace bajar rápidamente la temperatura del agua. Con el tiempo la arcilla sin esmaltar toma el carácter del té que infusiona.

El artista

Tanikawa Jin trabaja en Tokoname, en la prefectura de Aichi, el más antiguo de los seis hornos antiguos de Japón y el centro de la producción de kyusu desde el siglo XIX. Los coleccionistas lo conocen por sus piezas de pequeño formato, en particular las teteras, y por superficies que nacen del horno más que del esmalte: el mogake, donde las algas dejan sus sales sobre la arcilla, y el hidasuki, donde lo mismo hace la paja.

Detalles

Origen: Tokoname, prefectura de Aichi, Japón
Artista: Tanikawa Jin
Cerámica: Tokoname-Yaki
Forma: shiboridashi (sin asa, filtrado por la tapa)
Acabado: hidasuki, sin esmaltar
Material: gres
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.