Paire de tasses Yunomi « Motif de crabe » - Bizen-Yaki - Konishi Tōko

Name: Paire de tasses Yunomi « Motif de crabe » - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Paire de tasses Yunomi « Motif de crabe » - Bizen-Yaki - Konishi Tōko

$149.00

Included: 2x Yunomi teacups

Konishi Toko

Imbe, Okayama Prefecture, Japan

Bizen clay | Unglazed

Yunomi teacup | 160ml

About Paire de tasses Yunomi « Motif de crabe » - Bizen-Yaki - Konishi Tōko

Une paire assortie de yunomi Bizen du four Konishi Tōko, à Imbe, préfecture d'Okayama, berceau de l'une des traditions céramiques les plus anciennes et les plus respectées du Japon.

Konishi Tōko est un four familial étroitement lié au célèbre maître Bizen Konishi Tōzō, une lignée connue pour la rigueur de ses cuissons, ses formes calmes et son respect du Bizen classique. Ce lien se voit dans la retenue, l'équilibre et le sérieux de ces tasses.

Chaque yunomi est non émaillée, formée dans l'argile de Bizen riche en fer et cuite pendant des jours dans un four traditionnel. Les surfaces sont façonnées par la flamme, la cendre et la place dans le four : tons de terre superposés, marques naturelles du feu et variations impossibles à reproduire. Un crabe finement gravé à la main émerge de l'argile. Il n'est ni peint ni rapporté, mais gravé avec retenue, pour être découvert peu à peu au toucher et à l'usage.

Avec environ 160 ml, ces yunomi conviennent au sencha, au hōjicha ou au thé de tous les jours. Avec le temps, l'argile fonce et s'adoucit en absorbant les huiles du thé, et prend une patine propre à son propriétaire. Chaque tasse est signée par l'artiste.

Détails

Origine : Imbe, Okayama, Japon
Artiste : four Konishi Tōko (four familial lié à Konishi Tōzō)
Céramique : Bizen-Yaki (grès non émaillé)
Finition : non émaillée
Matière : argile de Bizen
Contenance : environ 160 ml chacune
Quantité : 2 yunomi

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.