Coppia di tazze Yunomi « Motivo granchio » - Bizen-Yaki - Konishi Tōko

Name: Coppia di tazze Yunomi « Motivo granchio » - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Coppia di tazze Yunomi « Motivo granchio » - Bizen-Yaki - Konishi Tōko

$149.00

Included: 2x Yunomi teacups

Konishi Toko

Imbe, Okayama Prefecture, Japan

Bizen clay | Unglazed

Yunomi teacup | 160ml

About Coppia di tazze Yunomi « Motivo granchio » - Bizen-Yaki - Konishi Tōko

Una coppia coordinata di yunomi Bizen della fornace Konishi Tōko, a Imbe, prefettura di Okayama, culla di una delle tradizioni ceramiche più antiche e rispettate del Giappone.

Konishi Tōko è una fornace di famiglia strettamente legata al celebre maestro Bizen Konishi Tōzō, una discendenza nota per il rigore delle cotture, le forme calme e il rispetto del Bizen classico. Questo legame si vede nella misura, nell'equilibrio e nella serietà di queste tazze.

Ogni yunomi è non smaltata, formata nell'argilla di Bizen ricca di ferro e cotta per giorni in un forno tradizionale. Le superfici sono modellate dalla fiamma, dalla cenere e dalla posizione nel forno: toni di terra sovrapposti, segni naturali del fuoco e variazioni impossibili da riprodurre. Un granchio finemente inciso a mano emerge dall'argilla. Non è né dipinto né applicato, ma inciso con misura, per essere scoperto a poco a poco al tatto e con l'uso.

Con circa 160 ml, queste yunomi sono adatte al sencha, allo hōjicha o al tè di ogni giorno. Con il tempo l'argilla si scurisce e si ammorbidisce assorbendo gli oli del tè, e acquista una patina propria del suo proprietario. Ogni tazza è firmata dall'artista.

Dettagli

Origine: Imbe, Okayama, Giappone
Artista: fornace Konishi Tōko (fornace di famiglia legata a Konishi Tōzō)
Ceramica: Bizen-Yaki (gres non smaltato)
Finitura: non smaltata
Materiale: argilla di Bizen
Capacità: circa 160 ml ciascuna
Quantità: 2 yunomi

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.