Yunomi Teacup Set, Bizen-Yaki Hand Carved Stoneware, Pair - Konishi Toko - 60ml

Name: Yunomi Teacup Set, Bizen-Yaki Hand Carved Stoneware, Pair - Konishi Toko - 60ml
Brand: Artisanal Japan
Price: 110.00 USD
Availability: InStock

Yunomi Teacup Set, Bizen-Yaki Hand Carved Stoneware, Pair - Konishi Toko - 60ml

$110.00

Included: 2x Yunomi teacups, original signed wooden box

Konishi Toko Kiln

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed, wood-fired

Yunomi teacup | 60ml

About Yunomi Teacup Set, Bizen-Yaki Hand Carved Stoneware, Pair - Konishi Toko - 60ml

This pair of Bizen-ware yunomi teacups was crafted at the Konishi Toko Kiln, a family kiln closely associated with the Konishi Tozo lineage and operating within the Bizen tradition. Fired using traditional wood-kiln methods, these cups embody the quiet strength and natural beauty for which Bizen ceramics are revered.

The surface features hand-carved dragon motifs, emerging organically from the clay rather than sitting on top of it. The dragons are surrounded by flowing, cloud-like forms, suggesting movement and energy while remaining understated and tactile. During firing, ash, flame, and heat interact with the carved surface to produce natural variations in tone with deep charcoal, warm brown, and subtle ash highlights making each cup visually distinct while clearly belonging as a pair.

As is characteristic of Bizen ware, these yunomi are unglazed, relying instead on the firing process to create depth and texture. The clay body feels dense and grounding in the hand, with a slightly rough exterior that contrasts with the smoother interior. Over time and use, the surface will continue to develop character, especially with tea.

This is a matched pair, ideal for shared tea sessions or as a refined addition to a serious teaware collection. Pieces featuring figurative carving—particularly dragons—are less common in Bizen ware and are typically reserved for special works rather than everyday production.

Details

Size: 60 ml
Origin: Okayama Prefecture, Japan
Kiln: Konishi Toko Kiln
Craft: Bizen-yaki
Form: Yunomi teacups (pair)
Finish: Unglazed, wood-fired
Decoration: Hand-carved dragon and cloud motifs

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.