Hidasuki Yunomi Teacups, "Dragon Motif", 5-Pc Set - Bizen-Yaki - Konishi Toko Kiln

Name: Hidasuki Yunomi Teacups, "Dragon Motif", 5-Pc Set - Bizen-Yaki - Konishi Toko Kiln
Brand: Artisanal Japan
Price: 194.00 USD
Availability: InStock

Hidasuki Yunomi Teacups, "Dragon Motif", 5-Pc Set - Bizen-Yaki - Konishi Toko Kiln

$194.00

Included: 5x Yunomi teacups, original signed wooden box

Konishi Toko

Bizen, Okayama Prefecture, Japan

Bizen clay | Hidasuki wood-firing

Yunomi teacup | 60ml

About Hidasuki Yunomi Teacups, "Dragon Motif", 5-Pc Set - Bizen-Yaki - Konishi Toko Kiln

This is a masterpiece Bizen-ware teacup set crafted by the Konishi Toko Kiln, a kiln closely connected to the Konishi family lineage and the Bizen master Konishi Tōzō.

Each cup is fired using the traditional hidasuki technique, where rice straw is wrapped around the clay during firing. As the kiln reaches extreme temperatures, the straw leaves behind vivid, iron-rich flame markings—natural, unrepeatable, and deeply tied to Bizen’s centuries-old wood-firing tradition.

Carved into select cups are dragon motifs, emerging organically from the clay surface. In Japanese culture, dragons symbolize strength, protection, and auspicious energy, often associated with water and clouds—an especially fitting motif for tea vessels. The carvings are subtle and tactile rather than decorative, meant to be discovered through handling rather than display alone.

The clay is left unglazed, as is customary in true Bizen ware. Over time, these cups will slowly develop character through use, absorbing tea oils and deepening in tone—a living surface that rewards long-term ownership.

This set comes complete with its original wooden storage box, making it suitable for daily tea practitioners and collectors.

Details

Capacity: 60 ml each
Origin: Bizen, Japan
Kiln: Konishi Toko Kiln
Technique: Hidasuki wood-firing
Material: Unglazed Bizen clay
Decoration: Hand-carved dragon motifs
Quantity: 5-pc teacup set
Includes: Original signed wooden box with documents

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.