Japanese Tea Cup Set by Mori Iroku IV - Yohen Finish, Banko-yaki Yunomi Pair 200ml

Name: Japanese Tea Cup Set by Mori Iroku IV - Yohen Finish, Banko-yaki Yunomi Pair 200ml
Brand: Artisanal Japan
Price: 159.00 USD
Availability: InStock

Japanese Tea Cup Set by Mori Iroku IV - Yohen Finish, Banko-yaki Yunomi Pair 200ml

$159.00

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About Japanese Tea Cup Set by Mori Iroku IV - Yohen Finish, Banko-yaki Yunomi Pair 200ml

What sets this pair apart is the yohen. Literally "kiln change," yohen is a natural shift in color and surface that happens when flame, heat, and atmosphere react with the iron in the clay during firing, an effect the potter guides but can never fully command. Here it washes each cup in deep reds, slate blues, warm bronze, and flashes of gold, like oil on water. No two are alike, and these two will never be repeated. This is Mori Iroku's IV special yohen finish, a clear step above his everyday work.

The surface is carved entirely by hand, one cut at a time, until the whole cup is wrapped in his signature "Diamond cut". Where the carving meets the yohen firing, each facet catches the light at a slightly different tone, so the color seems to move as you turn it in the hand.

Beneath the artistry they are honest, everyday tea tools. Thrown from iron-rich Banko clay, the faceted walls give the hand a secure, tactile grip, and the gently flared rim sits cleanly on the lip. The unglazed iron clay is prized for softening the astringency of green tea, drawing a rounder, sweeter cup from sencha, hojicha, or genmaicha. Sized for tea, they also make a quiet pair of cups for sake or a slow evening pour.

A set made to be used daily and admired often, a small showcase of one of Banko ware's most demanding finishes, and a gift that arrives looking like a museum piece.

About the artist:

These cups are the work of Mori Iroku IV (born 1963), the fourth-generation head of Iroku Toen, a Banko-ware kiln founded in 1880 in Yokkaichi, Mie Prefecture, the historic heart of Banko-yaki. He learned the family's hand-carving and finishing techniques, including the signature diamond cut and the Matsukawa pine-bark pattern, from his father, Mori Iroku III (1936-2014). Each piece is carved entirely by hand, carrying on a craft the Iroku name has held for more than 140 years.

Recognition:

Fourth-generation head of Iroku Toen, a Banko kiln founded in 1880 in Yokkaichi, Mie Prefecture
Recognized as a Traditional Craftsman, certified by Japan's Ministry of Economy, Trade and Industry
Trained under his father, Mori Iroku III (1936-2014), inheriting the family's hand-cut and carved finishing techniques
Continues a Banko pottery lineage of more than 140 years

Details:

Artist: Mori Iroku IV (fourth generation)
Origin: Yokkaichi, Mie Prefecture, Japan
Ware: Banko-yaki (iron-rich clay, yohen kiln finish)
Technique: Signature Diamond cut with a one-of-a-kind yohen fired finish
Form: Yunomi (Japanese teacup), matched set of 2
Capacity: approx. 200ml each
Care: hand-wash with water only, no soap, and air-dry to protect the clay and the yohen surface.

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.