Rode Mogake-kyusu Tokoname-Yaki - Katayama Hakusan - 250 ml

Name: Rode Mogake-kyusu Tokoname-Yaki - Katayama Hakusan - 250 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Rode Mogake-kyusu Tokoname-Yaki - Katayama Hakusan - 250 ml

$189.00

Included: 1x Kyusu teapot

Katayama Hakusan

Tokoname, Aichi Prefecture, Japan

Yōhen red clay | Mogake finish

Kyusu Teapot | 250ml

About Rode Mogake-kyusu Tokoname-Yaki - Katayama Hakusan - 250 ml

Deze met de hand gemaakte kyusu uit Tokoname van Hakusan heeft een opvallende mogake-afwerking, een oude decoratieve techniek die eigen is aan de kustovens van Japan.

Gevormd in een rijke rode Tokoname-klei, wordt het oppervlak vóór het bakken in natuurlijk zeewier gewikkeld. In de oven verbrandt het organische materiaal en laat het fijne afdrukken als bliksemschichten achter op het lichaam en het deksel. Elk motief is onmogelijk te herhalen, een blijvend spoor van vuur, mineraal en toeval.

De kunstenaar

Katayama Hakusan is een theepotmaker in de derde generatie uit Tokoname, een van de oudste en meest gerespecteerde keramiekcentra van Japan. Geboren in 1949, werd hij opgeleid door zijn vader, Katayama Tadayoshi. Hij is vooral bekend om het mogake-bakken, waarbij zeewier vóór het bakken op hoge temperatuur op het kleioppervlak wordt gebonden en op elke theepot unieke patronen van organische lijnen achterlaat. Deze sporen zijn niet geschilderd: ze ontstaan uit de ontmoeting van mineraal en vlam. Verzamelaars en theeliefhebbers waarderen zijn stukken om hun rustige, natuurlijke schoonheid.

Details

Herkomst: Tokoname, prefectuur Aichi, Japan
Kunstenaar: Katayama Hakusan (keramist uit Tokoname, derde generatie)
Keramiek: Tokoname-Yaki
Afwerking: ongeglazuurd, mogake
Materiaal: Tokoname-klei
Inhoud: 250 ml

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.