Paire de tasses Yunomi Bizen-Yaki gravées main - Konishi Tōko - 60 ml

Name: Paire de tasses Yunomi Bizen-Yaki gravées main - Konishi Tōko - 60 ml
Brand: Artisanal Japan
Price: 110.00 USD
Availability: InStock

Paire de tasses Yunomi Bizen-Yaki gravées main - Konishi Tōko - 60 ml

$110.00

Included: 2x Yunomi teacups, original signed wooden box

Konishi Toko Kiln

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed, wood-fired

Yunomi teacup | 60ml

About Paire de tasses Yunomi Bizen-Yaki gravées main - Konishi Tōko - 60 ml

Cette paire de yunomi Bizen vient du four Konishi Tōko, un four familial étroitement lié à la lignée de Konishi Tōzō et à la tradition Bizen. Cuites selon les méthodes traditionnelles du four à bois, ces tasses portent la force calme et la beauté naturelle qui font la réputation de la céramique Bizen.

La surface est gravée à la main de dragons qui émergent de l'argile plutôt que de reposer dessus, entourés de formes fluides comme des nuages, qui suggèrent le mouvement tout en restant discrètes et tactiles. Pendant la cuisson, la cendre, la flamme et la chaleur agissent sur la surface gravée et produisent des variations naturelles de ton, charbon profond, brun chaud et touches de cendre, si bien que chaque tasse est distincte tout en formant clairement une paire.

Comme il est d'usage pour le Bizen, ces yunomi ne sont pas émaillées ; la cuisson seule donne la profondeur et la texture. L'argile est dense en main, l'extérieur légèrement rugueux contraste avec un intérieur plus lisse, et la surface continuera de prendre du caractère avec l'usage. Les pièces à gravure figurative, en particulier les dragons, sont peu courantes dans le Bizen et généralement réservées à des œuvres particulières.

Détails

Contenance : 60 ml
Origine : préfecture d'Okayama, Japon
Four : four Konishi Tōko
Céramique : Bizen-Yaki
Forme : tasses yunomi (paire)
Finition : non émaillée, cuisson au bois
Décor : dragons et nuages gravés à la main

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.