Coppia di tazze Yunomi Bizen-Yaki incise a mano - Konishi Tōko - 60 ml

Name: Coppia di tazze Yunomi Bizen-Yaki incise a mano - Konishi Tōko - 60 ml
Brand: Artisanal Japan
Price: 110.00 USD
Availability: InStock

Coppia di tazze Yunomi Bizen-Yaki incise a mano - Konishi Tōko - 60 ml

$110.00

Incluso: 2x tazze yunomi, scatola di legno originale firmata

Fornace Konishi Toko

Bizen, prefettura di Okayama, Giappone

Argilla di Bizen | Non smaltato, cotto a legna

Yunomi teacup | 60ml

Informazioni su Coppia di tazze Yunomi Bizen-Yaki incise a mano - Konishi Tōko - 60 ml

Questa coppia di yunomi Bizen viene dalla fornace Konishi Tōko, una fornace di famiglia strettamente legata alla discendenza di Konishi Tōzō e alla tradizione Bizen. Cotte secondo i metodi tradizionali del forno a legna, queste tazze portano la forza calma e la bellezza naturale che fanno la fama della ceramica Bizen.

La superficie è incisa a mano con draghi che emergono dall'argilla anziché posarvisi sopra, circondati da forme fluide come nuvole, che suggeriscono il movimento pur restando discrete e tattili. Durante la cottura, la cenere, la fiamma e il calore agiscono sulla superficie incisa e producono variazioni naturali di tono, carbone profondo, bruno caldo e tocchi di cenere, così che ogni tazza è distinta pur formando chiaramente una coppia.

Come d'uso per il Bizen, queste yunomi non sono smaltate; solo la cottura dà profondità e texture. L'argilla è densa in mano, l'esterno leggermente ruvido contrasta con un interno più liscio, e la superficie continuerà ad acquistare carattere con l'uso. I pezzi con incisioni figurative, in particolare i draghi, sono poco comuni nel Bizen e generalmente riservati a opere particolari.

Dettagli

Capacità: 60 ml
Origine: prefettura di Okayama, Giappone
Fornace: fornace Konishi Tōko
Ceramica: Bizen-Yaki
Forma: tazze yunomi (coppia)
Finitura: non smaltata, cottura a legna
Decorazione: draghi e nuvole incisi a mano

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.