Pareja de tazas Yunomi Bizen-Yaki grabadas a mano - Konishi Tōko - 60 ml

Name: Pareja de tazas Yunomi Bizen-Yaki grabadas a mano - Konishi Tōko - 60 ml
Brand: Artisanal Japan
Price: 110.00 USD
Availability: InStock

Pareja de tazas Yunomi Bizen-Yaki grabadas a mano - Konishi Tōko - 60 ml

$110.00

Included: 2x Yunomi teacups, original signed wooden box

Konishi Toko Kiln

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed, wood-fired

Yunomi teacup | 60ml

About Pareja de tazas Yunomi Bizen-Yaki grabadas a mano - Konishi Tōko - 60 ml

Esta pareja de yunomi Bizen procede del horno Konishi Tōko, un horno familiar estrechamente ligado a la línea de Konishi Tōzō y a la tradición Bizen. Cocidos según los métodos tradicionales del horno de leña, estos yunomi llevan la fuerza serena y la belleza natural que dan fama a la cerámica Bizen.

La superficie está grabada a mano con dragones que surgen de la arcilla en lugar de posarse sobre ella, rodeados de formas fluidas como nubes, que sugieren el movimiento sin dejar de ser discretas y táctiles. Durante la cocción, la ceniza, la llama y el calor actúan sobre la superficie grabada y producen variaciones naturales de tono, carbón profundo, marrón cálido y toques de ceniza, de modo que cada taza es distinta aunque formen claramente una pareja.

Como es habitual en el Bizen, estos yunomi no están esmaltados; solo la cocción da profundidad y textura. La arcilla es densa en la mano, el exterior ligeramente áspero contrasta con un interior más liso, y la superficie seguirá ganando carácter con el uso. Las piezas con grabados figurativos, en particular los dragones, son poco comunes en el Bizen y suelen reservarse a obras especiales.

Detalles

Capacidad: 60 ml
Origen: prefectura de Okayama, Japón
Horno: horno Konishi Tōko
Cerámica: Bizen-Yaki
Forma: tazas yunomi (pareja)
Acabado: sin esmaltar, cocción con leña
Decoración: dragones y nubes grabados a mano

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.