Set de 5 tasses Yunomi Hidasuki « Motif de dragon » - Bizen-Yaki - Four Konishi Tōko

Name: Set de 5 tasses Yunomi Hidasuki « Motif de dragon » - Bizen-Yaki - Four Konishi Tōko
Brand: Artisanal Japan
Price: 194.00 USD
Availability: InStock

Set de 5 tasses Yunomi Hidasuki « Motif de dragon » - Bizen-Yaki - Four Konishi Tōko

$194.00

Included: 5x Yunomi teacups, original signed wooden box

Konishi Toko

Bizen, Okayama Prefecture, Japan

Bizen clay | Hidasuki wood-firing

Yunomi teacup | 60ml

About Set de 5 tasses Yunomi Hidasuki « Motif de dragon » - Bizen-Yaki - Four Konishi Tōko

Un set de tasses Bizen du four Konishi Tōko, étroitement lié à la lignée de la famille Konishi et au maître Bizen Konishi Tōzō.

Chaque tasse est cuite selon la technique traditionnelle du hidasuki : de la paille de riz est enroulée autour de l'argile pendant la cuisson. À très haute température, la paille laisse des marques de flamme vives et ferrugineuses, naturelles, impossibles à reproduire et profondément liées à la tradition séculaire de la cuisson au bois de Bizen.

Certaines tasses sont gravées de dragons qui émergent de la surface de l'argile. Dans la culture japonaise, le dragon symbolise la force, la protection et une énergie favorable, souvent associé à l'eau et aux nuages, un motif particulièrement juste pour des récipients à thé. Les gravures sont subtiles et tactiles, faites pour être découvertes en main. L'argile est laissée sans glaçure, comme dans le vrai Bizen ; avec le temps, ces tasses prennent du caractère à l'usage, absorbent les huiles du thé et foncent. Le set est livré avec sa boîte en bois d'origine.

Détails

Contenance : 60 ml chacune
Origine : Bizen, Japon
Four : four Konishi Tōko
Technique : cuisson au bois hidasuki
Matière : argile de Bizen non émaillée
Décor : dragons gravés à la main
Quantité : set de 5 tasses
Inclus : boîte en bois d'origine signée avec documents

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.