Set van 5 Hidasuki Yunomi-kopjes “Drakenmotief” - Bizen-Yaki - Atelier Konishi Tōko

Name: Set van 5 Hidasuki Yunomi-kopjes “Drakenmotief” - Bizen-Yaki - Atelier Konishi Tōko
Brand: Artisanal Japan
Price: 194.00 USD
Availability: InStock

Set van 5 Hidasuki Yunomi-kopjes “Drakenmotief” - Bizen-Yaki - Atelier Konishi Tōko

$194.00

Included: 5x Yunomi teacups, original signed wooden box

Konishi Toko

Bizen, Okayama Prefecture, Japan

Bizen clay | Hidasuki wood-firing

Yunomi teacup | 60ml

About Set van 5 Hidasuki Yunomi-kopjes “Drakenmotief” - Bizen-Yaki - Atelier Konishi Tōko

Een set Bizen-kopjes van het Konishi Tōko-atelier, nauw verbonden met de lijn van de familie Konishi en met de Bizen-meester Konishi Tōzō.

Elk kopje is gebakken volgens de traditionele hidasuki-techniek: rijststro wordt tijdens het bakken om de klei gewikkeld. Bij zeer hoge temperaturen laat het stro levendige, ijzerhoudende vlamsporen achter, natuurlijk, niet te herhalen en diep verbonden met de eeuwenoude traditie van het houtgestookte bakken in Bizen.

Sommige kopjes zijn gegraveerd met draken die uit het kleioppervlak oprijzen. In de Japanse cultuur staat de draak voor kracht, bescherming en gunstige energie, vaak verbonden met water en wolken, een motief dat bijzonder goed past bij theegerei. De gravures zijn subtiel en tactiel, gemaakt om in de hand ontdekt te worden. De klei is zonder glazuur gelaten, zoals bij echt Bizen; na verloop van tijd krijgen deze kopjes met gebruik karakter, nemen ze de oliën van de thee op en worden ze donkerder. De set wordt geleverd met de originele houten kist.

Details

Inhoud: 60 ml per kopje
Herkomst: Bizen, Japan
Atelier: Konishi Tōko-atelier
Techniek: houtgestookte hidasuki-bakking
Materiaal: ongeglazuurde Bizen-klei
Decoratie: draken met de hand gegraveerd
Aantal: set van 5 kopjes
Inbegrepen: originele gesigneerde houten kist met documenten

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.