Conjunto de 5 chávenas Yunomi Hidasuki «Motivo dragão» - Bizen-Yaki - Forno Konishi Tōko

Name: Conjunto de 5 chávenas Yunomi Hidasuki «Motivo dragão» - Bizen-Yaki - Forno Konishi Tōko
Brand: Artisanal Japan
Price: 194.00 USD
Availability: InStock

Conjunto de 5 chávenas Yunomi Hidasuki «Motivo dragão» - Bizen-Yaki - Forno Konishi Tōko

$194.00

Inclui: 5x chávenas yunomi, caixa de madeira original assinada

Konishi Toko

Bizen, prefeitura de Okayama, Japão

Argila de Bizen | Cozedura a lenha hidasuki

Yunomi teacup | 60ml

Sobre Conjunto de 5 chávenas Yunomi Hidasuki «Motivo dragão» - Bizen-Yaki - Forno Konishi Tōko

Um conjunto de chávenas Bizen do forno Konishi Tōko, estreitamente ligado à linhagem da família Konishi e ao mestre Bizen Konishi Tōzō.

Cada chávena é cozida segundo a técnica tradicional do hidasuki: a palha de arroz é enrolada à volta da argila durante a cozedura. A temperaturas muito altas, a palha deixa marcas de chama vivas e ferrosas, naturais, impossíveis de reproduzir e profundamente ligadas à tradição secular da cozedura a lenha de Bizen.

Algumas chávenas estão gravadas com dragões que emergem da superfície da argila. Na cultura japonesa o dragão simboliza a força, a proteção e uma energia favorável, muitas vezes associado à água e às nuvens, um motivo particularmente adequado a recipientes de chá. As gravações são subtis e táteis, feitas para serem descobertas na mão. A argila é deixada sem vidrado, como no verdadeiro Bizen; com o tempo estas chávenas ganham carácter com o uso, absorvem os óleos do chá e escurecem. O conjunto é fornecido com a sua caixa de madeira original.

Detalhes

Capacidade: 60 ml cada
Origem: Bizen, Japão
Forno: forno Konishi Tōko
Técnica: cozedura a lenha hidasuki
Material: argila de Bizen sem vidrado
Decoração: dragões gravados à mão
Quantidade: conjunto de 5 chávenas
Incluído: caixa de madeira original assinada com documentos

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.