Coppia di tazze Yunomi Banko-Yaki - Masaki Tachi - 140 ml

Name: Coppia di tazze Yunomi Banko-Yaki - Masaki Tachi - 140 ml
Brand: Artisanal Japan
Price: 94.00 USD
Availability: InStock

Coppia di tazze Yunomi Banko-Yaki - Masaki Tachi - 140 ml

$94.00

Incluso: 2x tazze yunomi

Masaki Tachi

Yokkaichi, prefettura di Mie, Giappone

Argilla viola shidei | Non smaltato, trama incisa a mano

| 140ml

Informazioni su Coppia di tazze Yunomi Banko-Yaki - Masaki Tachi - 140 ml

Questa coppia di yunomi è stata realizzata da Masaki Tachi, uno dei ceramisti Banko-Yaki tecnicamente più abili di oggi. Noto per il suo lavoro manuale disciplinato e la sua intensità calma, Tachi equilibra misura, texture e funzione a un livello molto alto.

Ogni tazza porta il suo caratteristico trattamento di superficie inciso, costruito con incisioni ripetute e controllate nell'argilla prima della cottura. Ne risulta un ritmo tattile a strati, deliberato più che decorativo, con fasce di texture che catturano la luce in modo diverso da ogni angolazione. La superficie resta opaca e minerale e mette in risalto il carattere naturale dell'argilla Banko più dello smalto.

Con circa 140 ml, queste yunomi hanno la misura ideale per il tè verde giapponese di qualità, l'oolong o le infusioni brevi in cui contano la temperatura e la consistenza in bocca. Il bordo leggermente svasato e il piede equilibrato danno una buona presa in mano, e l'interno resta liscio. Nella cottura in forni Banko tradizionali il colore si sviluppa naturalmente nell'atmosfera del forno, in toni viola profondi con lievi variazioni da un pezzo all'altro.

Dettagli

Artista: Masaki Tachi
Fornace: Banko-Yaki (Yokkaichi, Giappone)
Tipo: tazze yunomi (coppia)
Capacità: circa 140 ml ciascuna
Finitura: non smaltata, texture incisa 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.