Kyusu Tokoname-Yaki rouge Mogake - Katayama Hakusan - 250 ml

Name: Kyusu Tokoname-Yaki rouge Mogake - Katayama Hakusan - 250 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Kyusu Tokoname-Yaki rouge Mogake - Katayama Hakusan - 250 ml

$189.00

Inclus : 1x théière kyusu

Katayama Hakusan

Tokoname, préfecture d'Aichi, Japon

Argile rouge yōhen | Finition mogake

Kyusu Teapot | 250ml

À propos de Kyusu Tokoname-Yaki rouge Mogake - Katayama Hakusan - 250 ml

Cette kyusu de Tokoname faite main par Hakusan porte une finition mogake saisissante, une technique décorative ancienne propre aux fours côtiers du Japon.

Façonnée dans une riche argile rouge de Tokoname, la surface est enveloppée d'algues naturelles avant la cuisson. Dans le four, la matière organique brûle et laisse de délicates empreintes, comme des éclairs, sur le corps et le couvercle. Chaque motif est impossible à reproduire, trace permanente du feu, du minéral et du hasard.

À propos de l'artiste

Katayama Hakusan est un théiériste de troisième génération de Tokoname, l'un des centres céramiques les plus anciens et les plus respectés du Japon. Né en 1949, il se forme auprès de son père, Katayama Tadayoshi. Il est surtout connu pour la cuisson mogake, où des algues sont liées à la surface de l'argile avant la cuisson à haute température et laissent sur chaque théière des motifs de lignes organiques uniques. Ces marques ne sont pas peintes : elles naissent de la rencontre du minéral et de la flamme. Collectionneurs et amateurs de thé apprécient ses pièces pour leur beauté calme et naturelle.

Détails

Origine : Tokoname, préfecture d'Aichi, Japon
Artiste : Katayama Hakusan (potier de Tokoname de troisième génération)
Céramique : Tokoname-Yaki
Finition : non émaillée, mogake
Matière : argile de Tokoname
Contenance : 250 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.