Houhin Bizen-Yaki Hidasuki au dragon sculpté - Konishi Tōzō - 250 ml

Name: Houhin Bizen-Yaki Hidasuki au dragon sculpté - Konishi Tōzō - 250 ml
Brand: Artisanal Japan
Price: 1099.00 USD
Availability: InStock

Houhin Bizen-Yaki Hidasuki au dragon sculpté - Konishi Tōzō - 250 ml

$1,099.00

Included: 1x Houhin teapot, signed wooden box and documents

Konishi Tozo

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed

Houhin teapot | 250ml

About Houhin Bizen-Yaki Hidasuki au dragon sculpté - Konishi Tōzō - 250 ml

Ce houhin sculptural est une pièce unique de Konishi Tōzō, l'un des artistes contemporains les plus respectés de la tradition Bizen. Chacune de ses pièces est conçue comme une œuvre à part entière plutôt que comme une forme répétée.

Il a été cuit selon la technique du hidasuki, une méthode Bizen classique où de la paille de riz est enroulée autour de la pièce avant qu'elle n'entre dans un four à bois traditionnel. Pendant la cuisson, la paille brûle et réagit avec l'argile, laissant des marques naturelles rouge orangé sur la surface claire et terreuse. Ces motifs naissent entièrement de la flamme, de la cendre et de la place dans le four, et ne peuvent jamais être reproduits.

La théière présente un corps richement modelé, gravé en relief, un bouton de couvercle en forme de dragon finement sculpté et une base tripode qui lui donne présence et stabilité. La surface invite à l'examen, texturée, irrégulière et vivante de détails, tout en restant pleinement fonctionnelle. Non émaillée et cuite deux semaines au bois selon la méthode yakishime, l'argile garde son caractère naturel et se patinera avec l'usage.

Le houhin sert traditionnellement à infuser les thés verts japonais de qualité comme le gyokuro et le kabusecha, avec un contrôle précis de la température et du versement. Il convient aussi aux oolongs chinois. Il est accompagné de sa boîte en bois d'origine signée et de ses documents.

Détails

Origine : Bizen, Okayama, Japon
Artiste : Konishi Tōzō
Contenance : 250 ml
Style : hidasuki
Matière : argile de Bizen naturelle, non émaillée
Technique : four à bois traditionnel (yakishime)
Forme : houhin sculptural, couvercle au dragon gravé et relief
Inclus : boîte en bois signée et documents
Usage : gyokuro, sencha, thés verts japonais fins, oolongs chinois

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.