Bizen-Yaki Dragon Motif Teacup - Konishi Tozo - 120ml

Name: Bizen-Yaki Dragon Motif Teacup - Konishi Tozo - 120ml
Brand: Artisanal Japan
Price: 249.00 USD
Availability: InStock

Bizen-Yaki Dragon Motif Teacup - Konishi Tozo - 120ml

$249.00

Included: 1x Yunomi teacup, signed wood box and documents

Konishi Tozo

Bizen, Okayama Prefecture, Japan

Clay | Hidasuki firing

Yunomi teacup | 120ml

About Bizen-Yaki Dragon Motif Teacup - Konishi Tozo - 120ml

This exceptional yunomi tea cup is a masterwork by Konishi Tōzō, a contemporary ceramic artist working in the Bizen tradition. Sculpted by hand and wood fired for 2 weeks using traditional methods, this 1 of 1 unique cup features a deeply carved dragon motif that emerges organically from the clay surface, wrapping the vessel with movement and quiet intensity.

The form is deliberately irregular, with subtle variations in rim and wall thickness that enhance the tactile experience. The weight sits low in the hand, grounding the cup, while the carved imagery invites slow observation with each turn.

This is a beautiful, functional tea vessel that carries the presence and discipline of serious Japanese ceramics.

Hidasuki Firing

This yunomi was fired using hidasuki, a traditional Bizen firing technique in which rice straw is wrapped around the vessel before firing. During the extended kiln firing, minerals from the straw react with the clay, producing the characteristic natural red and orange markings seen on the surface.

Hidasuki is not applied or controlled after firing, the patterns are the direct result of placement, heat, ash, and time. No two pieces develop the same markings, and the contrast between warm hidasuki tones and exposed clay adds depth and visual rhythm to the carved surface.

Details

Capacity: 120ml
Origin: Bizen, Japan
Artist: Konishi Tōzō
Ware: Yunomi (Japanese tea cup)
Material: Natural clay
Technique: Hand-carved relief, hidasuki firing
Includes: Signed wooden box & Documents

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.