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

Name: Shiboridashi Mogake gebakken met zeewier Tokoname-Yaki - Tanikawa Jin - 80 ml
Brand: Artisanal Japan
Price: 98.00 USD
Availability: OutOfStock

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

$98.00

Inbegrepen: 1x Shiboridashi Teapot

Tanikawa Jin

Tokoname, Aichi Prefecture, Japan

Clay | Mogake (seaweed-fired surface pattern)

Shiboridashi teapot | 80ml

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

This handcrafted shiboridashi was made by Tanikawa Jin, a renowned contemporary potter working in Tokoname, Japan, one of the country’s most respected ceramic regions for fine tea ware. Designed specifically for high-grade Japanese teas, this piece reflects a quiet balance of function, material, and restraint.

The low, open form is ideal for brewing gyokuro, high-quality sencha, and other delicate green teas, allowing precise control over water temperature and infusion time. The wide opening encourages gentle leaf expansion, while the subtle spout provides a clean, controlled pour.

Mogake Surface Character

This piece features mogake-style markings, a technique created by wrapping natural seaweed around the clay before firing. During firing, minerals from the seaweed interact with the clay surface, leaving behind organic, branching lines and soft tonal variation once the seaweed burns away.

Because the process relies on natural materials and kiln conditions, each mogake piece is inherently unique. The pattern is not painted or carved, but revealed through firing, giving the vessel a natural, unrepeatable surface character.

The clay retains a calm, tactile finish with earthy tones that will continue to develop subtle depth through regular use.

Details

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Tanikawa Jin
Capacity: ~80 ml
Style: Shiboridashi (handleless teaware for fine teas)
Material: Clay
Technique: Mogake (seaweed-fired surface pattern)
Includes: 1x Shiboridashi teapot
Use: Gyokuro, sencha, and other high-grade Japanese teas

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.