Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 140ml

Name: Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 140ml
Brand: Artisanal Japan
Price: 94.00 USD
Availability: InStock

Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 140ml

$94.00

Included: 2x Yunomi teacups

Masaki Tachi

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 140ml

About Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 140ml

This pair of yunomi teacups was crafted by Masaki Tachi, one of the most technically accomplished Banko-yaki potters working today. Known for his disciplined handwork and quiet intensity, Tachi’s pieces balance restraint, texture, and function at a very high level.

Each cup features his signature carved surface treatment, built through repeated, controlled hand incisions into the clay before firing. The result is a layered, tactile rhythm that feels deliberate rather than decorative, subtle bands of texture that catch light differently from every angle. The surface remains matte and mineral-rich, emphasizing the natural character of Banko clay rather than relying on glaze.

At approximately 140ml, these yunomi are ideally sized for high-quality Japanese green tea, oolong, or short infusions where temperature control and mouthfeel matter. The slightly flared rim and balanced foot give the cups a grounded feel in the hand, while the interior remains smooth for a clean drinking experience.

Fired in traditional Banko kilns, the color develops naturally in the kiln atmosphere, producing deep purple tones with soft variation from piece to piece. No two cups are identical, subtle differences are part of the work and a mark of authentic handcraft.

A refined, understated set suited for daily tea practice.

Details

Artist: Masaki Tachi

Kiln: Banko-yaki (Yokkaichi, Japan)

Type: Yunomi teacups (pair)

Capacity: approx. 140ml each

Finish: Unglazed, hand-carved texture

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.