Japanese Yunomi Teacup set – Masaki Tachi – Banko-Yaki Handmade Tea cups 80ml

Name: Japanese Yunomi Teacup set – Masaki Tachi – Banko-Yaki Handmade Tea cups 80ml
Brand: Artisanal Japan
Price: 79.00 USD
Availability: InStock

Japanese Yunomi Teacup set – Masaki Tachi – Banko-Yaki Handmade Tea cups 80ml

$79.00

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About Japanese Yunomi Teacup set – Masaki Tachi – Banko-Yaki Handmade Tea cups 80ml

Masaki Tachi Banko-yaki Teacup Pair

A refined pair of handmade Banko-yaki tea cups by respected Japanese potter Masaki Tachi, crafted in the historic pottery region of Yokkaichi, Mie Prefecture.

These cups feature a deep iron-rich clay body with Masaki Tachi’s signature chigire carving style, a hand-cut textured pattern that gives the surface a quiet rhythm and tactile character. The dark purple tones, subtle sheen, create a grounded and understated presence. The proportions are elegant and comfortable in the hand, balancing refinement with a strong connection to the clay itself.

Masaki Tachi’s work reflects the restrained aesthetic often associated with traditional Banko-yaki: functional, expressive, and deeply connected to material and form. Rather than relying on heavy ornamentation, these yunomi emphasize texture, proportion, and atmosphere.

The thin walls and open shape make them especially suited for Japanese green teas such as sencha, gyokuro, and kabusecha, while the textured exterior provides a pleasant tactile feel during use.

Each piece is handmade in Japan and carries the subtle variations that make studio ceramics unique.

Handmade Banko-yaki teacup pair
Potter: Masaki Tachi
Signature chigire carving texture
Origin: Yokkaichi, Mie Prefecture, Japan
Material: Unglazed clay
Includes 2 cups
Individually handcrafted, slight variations are natural

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.