Set di 5 tazze Yunomi Hidasuki « Motivo drago » - Bizen-Yaki - Fornace Konishi Tōko

Name: Set di 5 tazze Yunomi Hidasuki « Motivo drago » - Bizen-Yaki - Fornace Konishi Tōko
Brand: Artisanal Japan
Price: 194.00 USD
Availability: InStock

Set di 5 tazze Yunomi Hidasuki « Motivo drago » - Bizen-Yaki - Fornace Konishi Tōko

$194.00

Included: 5x Yunomi teacups, original signed wooden box

Konishi Toko

Bizen, Okayama Prefecture, Japan

Bizen clay | Hidasuki wood-firing

Yunomi teacup | 60ml

About Set di 5 tazze Yunomi Hidasuki « Motivo drago » - Bizen-Yaki - Fornace Konishi Tōko

Un set di tazze Bizen della fornace Konishi Tōko, strettamente legata alla discendenza della famiglia Konishi e al maestro Bizen Konishi Tōzō.

Ogni tazza è cotta secondo la tecnica tradizionale dello hidasuki: la paglia di riso viene avvolta intorno all'argilla durante la cottura. A temperature molto alte, la paglia lascia segni di fiamma vivi e ferrosi, naturali, impossibili da riprodurre e profondamente legati alla tradizione secolare della cottura a legna di Bizen.

Alcune tazze sono incise con draghi che emergono dalla superficie dell'argilla. Nella cultura giapponese il drago simboleggia la forza, la protezione e un'energia favorevole, spesso associato all'acqua e alle nuvole, un motivo particolarmente adatto a recipienti da tè. Le incisioni sono sottili e tattili, fatte per essere scoperte in mano. L'argilla è lasciata senza smalto, come nel vero Bizen; con il tempo queste tazze acquistano carattere con l'uso, assorbono gli oli del tè e si scuriscono. Il set è fornito con la sua scatola in legno originale.

Dettagli

Capacità: 60 ml ciascuna
Origine: Bizen, Giappone
Fornace: fornace Konishi Tōko
Tecnica: cottura a legna hidasuki
Materiale: argilla di Bizen non smaltata
Decorazione: draghi incisi a mano
Quantità: set di 5 tazze
Incluso: scatola in legno originale firmata con documenti

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.