Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 80ml

Name: Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 80ml
Brand: Artisanal Japan
Price: 84.00 USD
Availability: InStock

Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 80ml

$84.00

Included: 2x Yunomi teacups

Masaki Tachi

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 80ml

About Yunomi Teacup, Banko-Yaki, Pair - Masaki Tachi - 80ml

A refined pair of Banko-yaki yunomi tea cups by Masaki Tachi, handcrafted with deep respect for traditional Japanese ceramics and the artist’s signature surface treatment.

These cups feature Tachi’s distinctive chigire texture, a technique whose name literally means “thousand cuts.” Rather than applied decoration, chigire is created by hand using a fine needle to incise and agitate the clay surface before firing, producing a uniquely rhythmic, almost woven pattern that resembles delicate stitching or scales. This takes considerable skill, as each incision must be steady and deliberate to achieve consistent texture across the surface.

The clay body is typical Banko-yaki, a heat-resistant, dark reddish-brown stoneware from Yokkaichi in Mie Prefecture, known for its durability and subtle mineral depth. Fired unglazed, the natural clay develops an understated, tactile finish that feels warm in the hand and enhances the tea-drinking experience without distraction.

This pair embodies Masaki Tachi’s quiet mastery, where surface, form, and material unite in restrained yet expressive ceramic design.

Details

• Artist: Masaki Tachi
• Capacity: 80ml
• Tradition: Banko-yaki
• Technique: Chigire textured surface
• Material: Unglazed Banko clay
• Sold as a pair

Perfect for everyday sencha, hojicha, genmaicha, or as a refined collector’s cup set.

Carefully curated in Japan.

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.