Shiboridashi Yōhen noir et rouge Tokoname-Yaki - Murata Yoshiki - 80 ml

Name: Shiboridashi Yōhen noir et rouge Tokoname-Yaki - Murata Yoshiki - 80 ml
Brand: Artisanal Japan
Price: 185.00 USD
Availability: InStock

Shiboridashi Yōhen noir et rouge Tokoname-Yaki - Murata Yoshiki - 80 ml

$185.00

Included:

Yoshiki Murata

Shiboridashi teapot

| Clay | Yohen Finish

Shiboridashi teapot | 80ml

About Shiboridashi Yōhen noir et rouge Tokoname-Yaki - Murata Yoshiki - 80 ml

Une shiboridashi faite main par Murata Yoshiki (村田益規), l'un des théiéristes les plus respectés de Tokoname.

La finition s'appelle yōhen, le « changement de four ». Elle naît quand la fumée et la flamme réagissent avec l'argile ferrugineuse pendant la cuisson, faisant passer la surface d'un noir charbon profond à des bandes rouge braise. Le potier peut la guider, jamais la contrôler entièrement : aucune pièce ne sort pareille. Celle des photos est celle que vous recevez. Le couvercle est travaillé d'une fine texture martelée qui accroche la lumière et laisse le rouge percer le noir.

La shiboridashi (絞り出し, « presser pour extraire ») est la forme la plus simple de théière japonaise : ni anse ni filtre intégré, seulement un bol à bec et un couvercle. Les feuilles sont retenues par l'étroit espace entre le couvercle et le bord, ce qui exige un ajustement presque parfait. C'est la théière que choisissent les amateurs exigeants pour le gyokuro et le sencha de qualité : infusions courtes, petits volumes, et chaque goutte extraite de la feuille. L'argile ferrugineuse de Tokoname est réputée adoucir l'amertume et l'astringence du thé vert, et la théière prend le caractère du thé au fil des années.

À propos de l'artiste

Murata Yoshiki est né en 1950 et a fait son apprentissage auprès du potier de Tokoname Ito Toji. Il est connu pour ses formes audacieuses et inventives et ses finitions inhabituelles : cuisson yōhen, tataki (martelé) et mogake (cuisson aux algues). Il travaille à Tokoname, préfecture d'Aichi, l'un des six anciens fours du Japon, où l'on fait de la céramique depuis le XIIe siècle.

Détails

Artiste : Murata Yoshiki (村田益規), né en 1950
Origine : Tokoname, préfecture d'Aichi, Japon
Céramique : Tokoname-Yaki, argile riche en fer
Finition : yōhen, passage naturel du noir au rouge, jamais répété
Forme : shiboridashi (sans anse ni filtre), profil bas et plat
Usage : gyokuro, sencha de qualité, infusions courtes
Contenance : 80 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.