Serviço Houhin com Yuzamashi e 6 chávenas Yunomi - Bizen-Yaki - Konishi Tōko

Name: Serviço Houhin com Yuzamashi e 6 chávenas Yunomi - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 860.00 USD
Availability: InStock

Serviço Houhin com Yuzamashi e 6 chávenas Yunomi - Bizen-Yaki - Konishi Tōko

$860.00

Inclui: 1x bule houhin, 1x yuzamashi a condizer, 6x chávenas yunomi a condizer, caixa de madeira original assinada

Forno Konishi Toko

Bizen, prefeitura de Okayama, Japão

Argila de Bizen | Sem vidrado, yakishime (efeitos naturais de cinza e chama da cozedura a lenha)

Houhin teapot | 220ml (bule), 60ml (chávenas)

Sobre Serviço Houhin com Yuzamashi e 6 chávenas Yunomi - Bizen-Yaki - Konishi Tōko

Um serviço houhin Bizen-Yaki excecional do forno Konishi Tōko, uma linhagem respeitada e estreitamente ligada ao mestre Konishi Tōzō em Bizen. Este serviço tem a profundidade, o simbolismo e a autoridade calma do Bizen mais exigente.

Ao centro, um houhin coroado por uma tampa com um dragão esculpido. O dragão emerge da argila, de expressão atenta, integrado na tampa em vez de acrescentado como decoração. Ondas rodeiam-no e prolongam-se pelo corpo do houhin e das peças que o acompanham, evocando movimento, proteção e vitalidade, símbolos clássicos da arte japonesa aqui expressos com a argila nua, a cinza e o fogo.

As superfícies mostram ricos efeitos naturais de cozedura yakishime, em tons sobrepostos de cinzento carvão, branco de cinza e terra quente, fruto de uma longa cozedura a lenha a alta temperatura em que a cinza se deposita naturalmente. O Bizen é cozido sem vidrado, apenas com argila, cinza e chama, o que faz de cada peça o registo de uma cozedura impossível de reproduzir. Os serviços houhin completos desta envergadura, com um dragão inteiramente esculpido e um yuzamashi a condizer, são muito procurados. É ao mesmo tempo um serviço de chá funcional e uma obra cerâmica de coleção.

O serviço inclui

1 houhin Bizen-Yaki com filtro em cerâmica integrado
1 yuzamashi a condizer (recipiente para arrefecer a água)
6 yunomi a condizer
Caixa de madeira original assinada

Detalhes

Capacidade: 220 ml (bule), 60 ml (chávenas)
Origem: Bizen, Japão
Forno: Konishi Tōko (forno de família de Konishi Tōzō)
Material: argila de Bizen
Técnica: sem vidrado, efeitos naturais de cinza e chama da cozedura a lenha
Motivo: tampa com dragão esculpido

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.