Yunomi Teacup, Banko-Yaki, Pair - Suigetsu Kiln - 80ml

Name: Yunomi Teacup, Banko-Yaki, Pair - Suigetsu Kiln - 80ml
Brand: Artisanal Japan
Price: 108.80 USD
Availability: InStock

Yunomi Teacup, Banko-Yaki, Pair - Suigetsu Kiln - 80ml

$108.80

Included: 2x Yunomi teacups

Shimizu Jun

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 180ml

About Yunomi Teacup, Banko-Yaki, Pair - Suigetsu Kiln - 80ml

This pair of Banko-yaki yunomi teacups is crafted by the Suigetsu kiln, specifically Shimizu Jun, a contemporary ceramic artist and the son of Suigetsu III, one of the most respected names in modern Banko ware. Made in Yokkaichi, Mie Prefecture, these cups represent a quiet continuation of lineage through material, technique, and restraint rather than ornament or excess.

The surface design is sandblasted and carved directly into the clay, not painted or glazed. Flowing lines and maple-leaf motifs are revealed by removing material, creating a subtle contrast between matte and smooth surfaces. The decoration is permanent, tactile, and inseparable from the form itself, a technique that rewards close viewing and daily use.

Fired to a deep charcoal-brown tone characteristic of high-quality Banko clay, these cups feel grounded and balanced in the hand. The thin rim and gently rounded interior allow tea to open aromatically while maintaining heat, making them especially well-suited for sencha, gyokuro, and high-grade Japanese green teas.

Each cup is wheel-thrown, individually finished, and slightly unique. Together, they form a harmonious pair intended for shared tea sessions or thoughtful gifting.

Details

Origin: Yokkaichi, Mie Prefecture, Japan

Kiln / Artist: Suigetsu Kin Shimizu Jun

Ware: Banko-yaki

Technique: Sandblasted & carved (unpainted, unglazed decoration)

Finish: Natural dark clay, matte to satin surface

Quantity: Set of 2 yunomi teacups

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.