Paire de tasses Yunomi Banko-Yaki - Four Suigetsu - 80 ml

Name: Paire de tasses Yunomi Banko-Yaki - Four Suigetsu - 80 ml
Brand: Artisanal Japan
Price: 108.80 USD
Availability: InStock

Paire de tasses Yunomi Banko-Yaki - Four Suigetsu - 80 ml

$108.80

Included: 2x Yunomi teacups

Shimizu Jun

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 180ml

About Paire de tasses Yunomi Banko-Yaki - Four Suigetsu - 80 ml

Cette paire de yunomi Banko-Yaki vient du four Suigetsu, plus précisément de Shimizu Jun, céramiste contemporain et fils de Suigetsu III, l'un des noms les plus respectés du Banko moderne. Faites à Yokkaichi, préfecture de Mie, ces tasses prolongent discrètement une lignée par la matière, la technique et la retenue plutôt que par l'ornement.

Le décor est sablé et gravé directement dans l'argile, ni peint ni émaillé. Des lignes fluides et des feuilles d'érable sont révélées en retirant de la matière, créant un contraste subtil entre surfaces mates et lisses. Le décor est permanent, tactile et indissociable de la forme.

Cuites dans un brun charbon profond, typique de l'argile Banko de qualité, ces tasses sont ancrées et équilibrées en main. Le bord fin et l'intérieur doucement arrondi laissent le thé exprimer ses arômes tout en gardant la chaleur, ce qui convient particulièrement au sencha, au gyokuro et aux thés verts japonais de qualité. Chaque tasse est tournée et finie une à une, légèrement unique ; ensemble, elles forment une paire harmonieuse, à partager ou à offrir.

Détails

Origine : Yokkaichi, préfecture de Mie, Japon
Four / artiste : four Suigetsu, Shimizu Jun
Céramique : Banko-Yaki
Technique : sablage et gravure (décor non peint, non émaillé)
Finition : argile sombre naturelle, surface mate à satinée
Quantité : set de 2 yunomi
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.