Pareja de tazas Yunomi Banko-Yaki - Horno Suigetsu - 80 ml

Name: Pareja de tazas Yunomi Banko-Yaki - Horno Suigetsu - 80 ml
Brand: Artisanal Japan
Price: 108.80 USD
Availability: InStock

Pareja de tazas Yunomi Banko-Yaki - Horno Suigetsu - 80 ml

$108.80

Incluye: 2x tazas de té yunomi

Shimizu Jun

Yokkaichi, prefectura de Mie, Japón

Arcilla violeta shidei | Sin esmaltar, textura tallada a mano

| 180ml

Sobre Pareja de tazas Yunomi Banko-Yaki - Horno Suigetsu - 80 ml

Esta pareja de yunomi Banko-Yaki procede del horno Suigetsu, más precisamente de Shimizu Jun, ceramista contemporáneo e hijo de Suigetsu III, uno de los nombres más respetados del Banko moderno. Realizados en Yokkaichi, prefectura de Mie, estos yunomi prolongan con discreción una línea familiar a través de la materia, la técnica y la mesura más que a través del ornamento.

La decoración está arenada y grabada directamente en la arcilla, ni pintada ni esmaltada. Líneas fluidas y hojas de arce surgen al retirar materia y crean un contraste sutil entre superficies mates y lisas. La decoración es permanente, táctil e inseparable de la forma.

Cocidas en un marrón carbón profundo, típico de la arcilla Banko de calidad, estas tazas son firmes y equilibradas en la mano. El borde fino y el interior suavemente redondeado dejan expresarse los aromas del té mientras retienen el calor, lo que conviene en particular al sencha, al gyokuro y a los tés verdes japoneses de calidad. Cada taza está torneada y acabada una a una, ligeramente única; juntas forman una pareja armoniosa, para compartir o para regalar.

Detalles

Origen: Yokkaichi, prefectura de Mie, Japón
Horno / artista: horno Suigetsu, Shimizu Jun
Cerámica: Banko-Yaki
Técnica: arenado y grabado (decoración no pintada, no esmaltada)
Acabado: arcilla oscura natural, superficie de mate a satinada
Cantidad: juego de 2 yunomi
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.