Paire de tasses Yunomi aux feuilles d'érable - Four Suigetsu - Banko-Yaki - 240 ml

Name: Paire de tasses Yunomi aux feuilles d'érable - Four Suigetsu - Banko-Yaki - 240 ml
Brand: Artisanal Japan
Price: 119.00 USD
Availability: InStock

Paire de tasses Yunomi aux feuilles d'érable - Four Suigetsu - Banko-Yaki - 240 ml

$119.00

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About Paire de tasses Yunomi aux feuilles d'érable - Four Suigetsu - Banko-Yaki - 240 ml

Une paire de tasses à thé japonaises (yunomi) faites main par le four Suigetsu.

Chaque tasse est ornée de feuilles d'érable japonais (momiji), un motif d'automne classique de la céramique japonaise. Les feuilles ne sont pas peintes. Elles sont sablées dans l'argile : la surface est masquée et la zone qui l'entoure est creusée pour révéler l'argile plus claire en dessous, si bien que tout le détail de la feuille, ses nervures, ses bords dentelés et sa tige, est porté par la surface. Faisant partie de l'argile, le dessin ne s'écaille pas, ne se raye pas et ne pâlit pas, et il donne à la surface une texture subtile que l'on sent en tournant la tasse.

L'extérieur est une argile Banko sombre et mate, où restent visibles les traces de pinceau du potier. L'intérieur est une glaçure sombre et brillante qui met en valeur la couleur du thé. Chaque tasse a un pied tourné et un bord légèrement évasé, agréable aux lèvres. Pour le thé vert japonais de tous les jours : sencha, hojicha ou genmaicha.

Détails

Artiste : four Suigetsu
Origine : Yokkaichi, préfecture de Mie, Japon
Céramique : Banko-Yaki (argile sombre riche en fer)
Forme : yunomi (tasse à thé), paire assortie, set de 2
Motif : feuilles d'érable japonais (momiji), masquées et sablées dans l'argile
Usage : sencha, hojicha, genmaicha, thé vert japonais quotidien
Contenance : environ 240 ml
Entretien : lavage à la main uniquement

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.