Bizen-Yaki Dragon Carved Hidasuki Houhin - Konishi Tozo - 250ml

Name: Bizen-Yaki Dragon Carved Hidasuki Houhin - Konishi Tozo - 250ml
Brand: Artisanal Japan
Price: 1160.00 USD
Availability: InStock

Bizen-Yaki Dragon Carved Hidasuki Houhin - Konishi Tozo - 250ml

$1,160.00

Included: 1x Houhin teapot, signed wooden box and documents

Konishi Tozo

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed

Houhin teapot | 250ml

About Bizen-Yaki Dragon Carved Hidasuki Houhin - Konishi Tozo - 250ml

This sculptural Japanese houhin teapot is a one-of-a-kind work by Konishi Tozo, one of the most respected contemporary artists working in the Bizen tradition. Each of his pieces is conceived as an individual work of art rather than a repeated form, shaped and fired as a singular expression.

This piece was fired using the hidasuki technique, a classic Bizen method in which rice straw is wrapped around the vessel before being placed in a traditional wood kiln. During firing, the straw burns away and reacts with the clay, producing natural reddish-orange markings against the pale, earthy surface. These patterns are created entirely by flame, ash, and kiln placement, and can never be repeated.

This Japanese teapot features a richly modeled body with raised relief carving, a finely sculpted dragon lid finial, and a tripod-footed base that gives the piece both presence and stability. The surface invites close inspection, textured, uneven, and alive with detail while remaining fully functional and intended for tea preparation.

Unglazed and wood-fired for two weeks using traditional yakishime methods, the clay retains its natural character. With use, the surface will gradually deepen and develop a patina, recording time, handling, and tea in a way unique to Bizen ware.

A houhin is traditionally used for brewing high-grade Japanese green teas such as gyokuro and kabusecha, allowing careful control of temperature and flow. Houhins also work well with Chinese oolongs. This piece balances sculptural presence with thoughtful functionality, making it suitable for both dedicated tea practice and display.

A true one-of-one functional artwork, made to be used slowly, lived with, and appreciated over time.

The teapot comes with its original signed wooden box and documentation, confirming authorship and origin.

Details

Origin: Bizen, Okayama, Japan
Artist: Konishi Tozo
Capacity: 250 ml
Style: Hidasuki
Material: Natural Bizen clay, unglazed
Technique: Traditional wood kiln (yakishime)
Form: Sculptural houhin with carved dragon lid and raised relief
Includes: Signed wooden box and documents
Use: Gyokuro, sencha, fine Japanese green teas, Chinese oolongs

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.