Shiboridashi Mogake cuite aux algues - Tanikawa Jin - Tokoname - 80 ml

Name: Shiboridashi Mogake cuite aux algues - Tanikawa Jin - Tokoname - 80 ml
Brand: Artisanal Japan
Price: 109.80 USD
Availability: InStock

Shiboridashi Mogake cuite aux algues - Tanikawa Jin - Tokoname - 80 ml

$109.80

Included:

Tanikawa Jin

Tokoname, Aichi, Japan

| Mogake

Shiboridashi | 80ml

About Shiboridashi Mogake cuite aux algues - Tanikawa Jin - Tokoname - 80 ml

Cette shiboridashi faite main est l'œuvre de Tanikawa Jin, potier contemporain reconnu de Tokoname, l'une des régions céramiques les plus respectées du Japon pour la céramique à thé fine. Conçue pour les thés japonais de haute qualité, elle trouve un équilibre calme entre fonction, matière et retenue.

Sa forme basse et ouverte est idéale pour le gyokuro, le sencha de qualité et d'autres thés verts délicats, avec un contrôle précis de la température et du temps d'infusion. La large ouverture laisse les feuilles se déployer doucement, et le bec discret donne un versement net et maîtrisé.

La surface mogake

La pièce porte des marques mogake, une technique traditionnelle de Tokoname qui consiste à envelopper l'argile d'algues naturelles avant la cuisson. Pendant la cuisson, les minéraux des algues réagissent avec la surface et laissent, une fois les algues brûlées, des lignes organiques et ramifiées et de douces variations de ton. Le motif n'est ni peint ni gravé, mais révélé par le feu : chaque pièce mogake est unique. L'argile garde une finition calme et tactile, aux tons de terre, qui gagnera en profondeur avec l'usage.

Détails

Artiste : Tanikawa Jin
Origine : Tokoname, préfecture d'Aichi, Japon
Forme : shiboridashi (sans anse, pour thés fins)
Technique : mogake (cuisson aux algues)
Contenance : environ 80 ml
Usage : gyokuro, sencha et autres thés japonais de qualité

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.