Set van 2 Yunomi-kopjes “Krabmotief” - Bizen-Yaki - Konishi Tōko

Name: Set van 2 Yunomi-kopjes “Krabmotief” - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Set van 2 Yunomi-kopjes “Krabmotief” - Bizen-Yaki - Konishi Tōko

$149.00

Inbegrepen: 2x yunomi-theekoppen

Konishi Toko

Imbe, prefectuur Okayama, Japan

Bizen-klei | Ongeglazuurd

Yunomi teacup | 160ml

Over Set van 2 Yunomi-kopjes “Krabmotief” - Bizen-Yaki - Konishi Tōko

Een bijpassend paar Bizen-yunomi van het Konishi Tōko-atelier, in Imbe, prefectuur Okayama, de bakermat van een van de oudste en meest gerespecteerde keramiektradities van Japan.

Konishi Tōko is een familieatelier dat nauw verbonden is met de beroemde Bizen-meester Konishi Tōzō, een lijn die bekendstaat om de strengheid van het bakken, rustige vormen en respect voor het klassieke Bizen. Die band is te zien in de terughoudendheid, het evenwicht en de ernst van deze kopjes.

Elke yunomi is ongeglazuurd, gevormd in de ijzerrijke Bizen-klei en dagenlang gebakken in een traditionele oven. De oppervlakken worden gevormd door vlam, as en de plaats in de oven: gelaagde aardetinten, natuurlijke sporen van het vuur en variaties die niet te herhalen zijn. Een fijn met de hand gegraveerde krab rijst op uit de klei. Hij is niet geschilderd of aangebracht, maar ingetogen gegraveerd, om geleidelijk door aanraking en gebruik ontdekt te worden.

Met circa 160 ml passen deze yunomi bij sencha, hōjicha of de thee van elke dag. Na verloop van tijd wordt de klei donkerder en zachter doordat hij de oliën van de thee opneemt, en krijgt hij een patina die eigen is aan zijn eigenaar. Elk kopje is door de kunstenaar gesigneerd.

Details

Herkomst: Imbe, Okayama, Japan
Kunstenaar: Konishi Tōko-atelier (familieatelier verbonden met Konishi Tōzō)
Keramiek: Bizen-Yaki (ongeglazuurd steengoed)
Afwerking: ongeglazuurd
Materiaal: Bizen-klei
Inhoud: circa 160 ml per kopje
Aantal: 2 yunomi

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.