Servizio Houhin con Yuzamashi e 6 tazze Yunomi - Bizen-Yaki - Konishi Tōko

Name: Servizio Houhin con Yuzamashi e 6 tazze Yunomi - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 860.00 USD
Availability: InStock

Servizio Houhin con Yuzamashi e 6 tazze Yunomi - Bizen-Yaki - Konishi Tōko

$860.00

Included: 1x Houhin teapot, 1x matching yuzamashi, 6x matching yunomi teacups, original signed wooden box

Konishi Toko Kiln

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed, yakishime (natural ash and flame effects from wood firing)

Houhin teapot | 220ml (teapot), 60ml (teacups)

About Servizio Houhin con Yuzamashi e 6 tazze Yunomi - Bizen-Yaki - Konishi Tōko

Un servizio houhin Bizen-Yaki eccezionale della fornace Konishi Tōko, una discendenza rispettata e strettamente legata al maestro Konishi Tōzō a Bizen. Questo servizio porta la profondità, il simbolismo e l'autorità calma del Bizen più esigente.

Al centro, uno houhin coronato da un coperchio con un drago scolpito. Il drago emerge dall'argilla, con l'espressione vigile, integrato nel coperchio anziché aggiunto come decorazione. Onde lo circondano e proseguono sul corpo dello houhin e dei pezzi che lo accompagnano, evocando movimento, protezione e vitalità, simboli classici dell'arte giapponese resi qui con l'argilla nuda, la cenere e il fuoco.

Le superfici mostrano ricchi effetti naturali di cottura yakishime, in toni sovrapposti di grigio carbone, bianco di cenere e terra calda, frutto di una lunga cottura a legna ad alta temperatura in cui la cenere si deposita naturalmente. Il Bizen è cotto senza smalto, solo con argilla, cenere e fiamma, il che fa di ogni pezzo la traccia di una cottura impossibile da riprodurre. I servizi houhin completi di questa portata, con un drago interamente scolpito e uno yuzamashi coordinato, sono molto ricercati. È insieme un servizio da tè funzionale e un'opera ceramica da collezione.

Il servizio comprende

1 houhin Bizen-Yaki con filtro in ceramica integrato
1 yuzamashi coordinato (recipiente per raffreddare l'acqua)
6 yunomi coordinate
Scatola in legno originale firmata

Dettagli

Capacità: 220 ml (teiera), 60 ml (tazze)
Origine: Bizen, Giappone
Fornace: Konishi Tōko (fornace di famiglia di Konishi Tōzō)
Materiale: argilla di Bizen
Tecnica: non smaltato, effetti naturali di cenere e fiamma della cottura a legna
Motivo: coperchio con drago scolpito

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.