Shiboridashi Mogake cotta con alghe - Tanikawa Jin - Tokoname - 80 ml

Name: Shiboridashi Mogake cotta con alghe - Tanikawa Jin - Tokoname - 80 ml
Brand: Artisanal Japan
Price: 109.80 USD
Availability: InStock

Shiboridashi Mogake cotta con alghe - Tanikawa Jin - Tokoname - 80 ml

$109.80

Included:

Tanikawa Jin

Tokoname, Aichi, Japan

| Mogake

Shiboridashi | 80ml

About Shiboridashi Mogake cotta con alghe - Tanikawa Jin - Tokoname - 80 ml

Questa shiboridashi fatta a mano è opera di Tanikawa Jin, stimato ceramista contemporaneo di Tokoname, una delle regioni ceramiche più rispettate del Giappone per la ceramica da tè di pregio. Pensata per i tè giapponesi di alta qualità, trova un equilibrio calmo tra funzione, materia e misura.

La sua forma bassa e aperta è ideale per gyokuro, sencha di qualità e altri tè verdi delicati, con un controllo preciso della temperatura e del tempo d'infusione. L'ampia apertura lascia che le foglie si distendano dolcemente, e il beccuccio discreto dà una mescita netta e controllata.

La superficie mogake

Il pezzo porta segni mogake, una tecnica tradizionale di Tokoname che consiste nell'avvolgere l'argilla in alghe naturali prima della cottura. Durante la cottura i minerali delle alghe reagiscono con la superficie e lasciano, una volta bruciate le alghe, linee organiche e ramificate e morbide variazioni di tono. Il motivo non è dipinto né inciso, ma rivelato dal fuoco: ogni pezzo mogake è unico. L'argilla conserva una finitura calma e tattile, dai toni di terra, che acquisterà profondità con l'uso.

Dettagli

Artista: Tanikawa Jin
Origine: Tokoname, prefettura di Aichi, Giappone
Forma: shiboridashi (senza manico, per tè pregiati)
Tecnica: mogake (cottura con alghe)
Capacità: circa 80 ml
Uso: gyokuro, sencha e altri tè giapponesi di qualità

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.