Set van 2 Yunomi-kopjes Bizen-Yaki met de hand gegraveerd - Konishi Tōko - 60 ml

Name: Set van 2 Yunomi-kopjes Bizen-Yaki met de hand gegraveerd - Konishi Tōko - 60 ml
Brand: Artisanal Japan
Price: 110.00 USD
Availability: InStock

Set van 2 Yunomi-kopjes Bizen-Yaki met de hand gegraveerd - Konishi Tōko - 60 ml

$110.00

Inbegrepen: 2x yunomi-theekoppen, originele gesigneerde houten kist

Konishi Toko-oven

Bizen, prefectuur Okayama, Japan

Bizen-klei | Ongeglazuurd, houtgestookt

Yunomi teacup | 60ml

Over Set van 2 Yunomi-kopjes Bizen-Yaki met de hand gegraveerd - Konishi Tōko - 60 ml

Dit paar Bizen-yunomi komt van het Konishi Tōko-atelier, een familieatelier dat nauw verbonden is met de lijn van Konishi Tōzō en de Bizen-traditie. Gebakken volgens de traditionele methoden van de houtgestookte oven, dragen deze kopjes de rustige kracht en natuurlijke schoonheid waaraan Bizen-keramiek zijn faam dankt.

Het oppervlak is met de hand gegraveerd met draken die uit de klei oprijzen in plaats van erop te liggen, omringd door vloeiende, wolkachtige vormen die beweging suggereren en toch ingetogen en tactiel blijven. Tijdens het bakken werken as, vlam en hitte in op het gegraveerde oppervlak en ontstaan natuurlijke toonvariaties, diep antraciet, warm bruin en toetsen van as, zodat elk kopje eigen is en ze toch duidelijk een paar vormen.

Zoals gebruikelijk bij Bizen zijn deze yunomi niet geglazuurd; alleen het bakken geeft diepte en textuur. De klei voelt dicht in de hand, de licht ruwe buitenkant contrasteert met een gladdere binnenkant, en het oppervlak zal met gebruik aan karakter blijven winnen. Stukken met figuratieve gravures, vooral draken, zijn ongewoon in Bizen en worden meestal voorbehouden aan bijzonder werk.

Details

Inhoud: 60 ml
Herkomst: prefectuur Okayama, Japan
Atelier: Konishi Tōko-atelier
Keramiek: Bizen-Yaki
Vorm: yunomi-kopjes (paar)
Afwerking: ongeglazuurd, houtgestookt
Decoratie: draken en wolken met de hand gegraveerd

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.