Set van 2 Yunomi-kopjes Banko-Yaki - Masaki Tachi - 140 ml

Name: Set van 2 Yunomi-kopjes Banko-Yaki - Masaki Tachi - 140 ml
Brand: Artisanal Japan
Price: 94.00 USD
Availability: InStock

Set van 2 Yunomi-kopjes Banko-Yaki - Masaki Tachi - 140 ml

$94.00

Included: 2x Yunomi teacups

Masaki Tachi

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 140ml

About Set van 2 Yunomi-kopjes Banko-Yaki - Masaki Tachi - 140 ml

Dit paar yunomi werd gemaakt door Masaki Tachi, een van de technisch meest bekwame Banko-Yaki-keramisten van vandaag. Bekend om zijn gedisciplineerde handwerk en zijn rustige intensiteit, brengt Tachi terughoudendheid, textuur en functie op een zeer hoog niveau in evenwicht.

Elk kopje draagt zijn kenmerkende gegraveerde oppervlaktebewerking, opgebouwd uit herhaalde, beheerste insnijdingen in de klei vóór het bakken. Het resultaat is een gelaagd, tactiel ritme, eerder weloverwogen dan decoratief, met banden van textuur die het licht vanuit elke hoek anders vangen. Het oppervlak blijft mat en mineraal en laat het natuurlijke karakter van de Banko-klei meer spreken dan glazuur.

Met circa 140 ml hebben deze yunomi de ideale maat voor Japanse groene thee van kwaliteit, oolong of korte trektijden waarbij temperatuur en mondgevoel ertoe doen. De licht uitlopende rand en de evenwichtige voet geven een goede greep, en de binnenkant blijft glad. Gebakken in traditionele Banko-ovens ontwikkelt de kleur zich natuurlijk in de ovenatmosfeer, in diepe paarse tinten met lichte variaties van stuk tot stuk.

Details

Kunstenaar: Masaki Tachi
Atelier: Banko-Yaki (Yokkaichi, Japan)
Type: yunomi-kopjes (paar)
Inhoud: circa 140 ml per kopje
Afwerking: ongeglazuurd, met de hand gegraveerde textuur

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.