Shiboridashi Mogake gebakken met zeewier - Tanikawa Jin - Tokoname - 80 ml

Name: Shiboridashi Mogake gebakken met zeewier - Tanikawa Jin - Tokoname - 80 ml
Brand: Artisanal Japan
Price: 109.80 USD
Availability: InStock

Shiboridashi Mogake gebakken met zeewier - Tanikawa Jin - Tokoname - 80 ml

$109.80

Inbegrepen:

Tanikawa Jin

Tokoname, Aichi, Japan

| Mogake

Shiboridashi | 80ml

Over Shiboridashi Mogake gebakken met zeewier - Tanikawa Jin - Tokoname - 80 ml

Deze handgemaakte shiboridashi is het werk van Tanikawa Jin, een gewaardeerde hedendaagse keramist uit Tokoname, een van de meest gerespecteerde keramiekregio's van Japan voor fijn theegerei. Bedoeld voor Japanse thee van hoge kwaliteit, vindt hij een rustig evenwicht tussen functie, materiaal en ingetogenheid.

De lage, open vorm is ideaal voor gyokuro, goede sencha en andere delicate groene thee, met nauwkeurige controle over temperatuur en zettijd. De brede opening laat de bladeren zich zacht ontvouwen, en de bescheiden tuit geeft een schone, beheerste schenkstraal.

Het mogake-oppervlak

Het stuk draagt mogake-sporen, een traditionele techniek uit Tokoname waarbij de klei vóór het bakken in natuurlijk zeewier wordt gewikkeld. Tijdens het bakken reageren de mineralen van het zeewier met het oppervlak en laten ze, zodra het zeewier is verbrand, organische, vertakte lijnen en zachte toonverschillen achter. Het motief is niet geschilderd of gegraveerd, maar door het vuur onthuld: elk mogake-stuk is uniek. De klei behoudt een rustige, tactiele afwerking in aardetinten, die met gebruik aan diepte zal winnen.

Details

Kunstenaar: Tanikawa Jin
Herkomst: Tokoname, prefectuur Aichi, Japan
Vorm: shiboridashi (zonder handvat, voor fijne thee)
Techniek: mogake (gebakken met zeewier)
Inhoud: circa 80 ml
Gebruik: gyokuro, sencha en andere Japanse kwaliteitsthee

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.