Kyusu Tokoname-Yaki rossa Mogake - Katayama Hakusan - 250 ml

Name: Kyusu Tokoname-Yaki rossa Mogake - Katayama Hakusan - 250 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Kyusu Tokoname-Yaki rossa Mogake - Katayama Hakusan - 250 ml

$189.00

Incluso: 1x teiera kyusu

Katayama Hakusan

Tokoname, prefettura di Aichi, Giappone

Argilla rossa yōhen | Finitura mogake

Kyusu Teapot | 250ml

Informazioni su Kyusu Tokoname-Yaki rossa Mogake - Katayama Hakusan - 250 ml

Questa kyusu di Tokoname fatta a mano da Hakusan porta una sorprendente finitura mogake, un'antica tecnica decorativa propria delle fornaci costiere del Giappone.

Modellata in una ricca argilla rossa di Tokoname, la superficie viene avvolta in alghe naturali prima della cottura. Nel forno la materia organica brucia e lascia delicate impronte, come lampi, sul corpo e sul coperchio. Ogni motivo è impossibile da riprodurre, traccia permanente del fuoco, del minerale e del caso.

L'artista

Katayama Hakusan è un creatore di teiere di terza generazione di Tokoname, uno dei centri ceramici più antichi e rispettati del Giappone. Nato nel 1949, si è formato con il padre, Katayama Tadayoshi. È noto soprattutto per la cottura mogake, in cui le alghe vengono legate alla superficie dell'argilla prima della cottura ad alta temperatura e lasciano su ogni teiera motivi di linee organiche unici. Questi segni non sono dipinti: nascono dall'incontro tra minerale e fiamma. Collezionisti e appassionati di tè apprezzano i suoi pezzi per la loro bellezza calma e naturale.

Dettagli

Origine: Tokoname, prefettura di Aichi, Giappone
Artista: Katayama Hakusan (ceramista di Tokoname di terza generazione)
Ceramica: Tokoname-Yaki
Finitura: non smaltata, mogake
Materiale: argilla di Tokoname
Capacità: 250 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.