Service Houhin avec Yuzamashi et 6 tasses Yunomi - Bizen-Yaki - Konishi Tōko

Name: Service Houhin avec Yuzamashi et 6 tasses Yunomi - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 860.00 USD
Availability: InStock

Service Houhin avec Yuzamashi et 6 tasses Yunomi - Bizen-Yaki - Konishi Tōko

$860.00

Included: 1x Houhin teapot, 1x matching yuzamashi, 6x matching yunomi teacups, original signed wooden box

Konishi Toko Kiln

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed, yakishime (natural ash and flame effects from wood firing)

Houhin teapot | 220ml (teapot), 60ml (teacups)

About Service Houhin avec Yuzamashi et 6 tasses Yunomi - Bizen-Yaki - Konishi Tōko

Un service houhin Bizen-Yaki exceptionnel du four Konishi Tōko, une lignée respectée étroitement liée au maître Konishi Tōzō à Bizen. Ce service porte la profondeur, le symbolisme et l'autorité calme du Bizen le plus exigeant.

Au centre, un houhin couronné d'un couvercle au dragon sculpté. Le dragon émerge de l'argile, l'expression en éveil, intégré au couvercle plutôt qu'ajouté comme décor. Des vagues l'entourent et se prolongent sur le corps du houhin et des pièces qui l'accompagnent, évoquant le mouvement, la protection et la vitalité, symboles classiques de l'art japonais rendus ici par l'argile brute, la cendre et le feu.

Les surfaces montrent de riches effets naturels de cuisson yakishime, en tons superposés de gris charbon, de blanc de cendre et de terre chaude, fruit d'une longue cuisson au bois à haute température où la cendre se dépose naturellement. Le Bizen est cuit sans glaçure, uniquement par l'argile, la cendre et la flamme, ce qui fait de chaque pièce la trace d'une cuisson impossible à reproduire. Les services houhin complets de cette ampleur, avec un dragon pleinement sculpté et un yuzamashi assorti, sont très recherchés. C'est à la fois un service à thé fonctionnel et une œuvre céramique de collection.

Le service comprend

1 houhin Bizen-Yaki avec filtre céramique intégré
1 yuzamashi assorti (récipient pour refroidir l'eau)
6 yunomi assorties
Boîte en bois d'origine signée

Détails

Contenance : 220 ml (théière), 60 ml (tasses)
Origine : Bizen, Japon
Four : Konishi Tōko (four familial de Konishi Tōzō)
Matière : argile de Bizen
Technique : non émaillé, effets naturels de cendre et de flamme de la cuisson au bois
Motif : couvercle au dragon sculpté

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.