Par de chávenas Yunomi « Motivo caranguejo » - Bizen-Yaki - Konishi Tōko

Name: Par de chávenas Yunomi « Motivo caranguejo » - Bizen-Yaki - Konishi Tōko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Par de chávenas Yunomi « Motivo caranguejo » - Bizen-Yaki - Konishi Tōko

$149.00

Included: 2x Yunomi teacups

Konishi Toko

Imbe, Okayama Prefecture, Japan

Bizen clay | Unglazed

Yunomi teacup | 160ml

About Par de chávenas Yunomi « Motivo caranguejo » - Bizen-Yaki - Konishi Tōko

Um par a condizer de yunomi Bizen do forno Konishi Tōko, em Imbe, prefeitura de Okayama, berço de uma das tradições cerâmicas mais antigas e respeitadas do Japão.

Konishi Tōko é um forno de família estreitamente ligado ao célebre mestre Bizen Konishi Tōzō, uma linhagem conhecida pelo rigor das cozeduras, pelas formas calmas e pelo respeito pelo Bizen clássico. Esta ligação vê-se na contenção, no equilíbrio e na seriedade destas chávenas.

Cada yunomi é sem vidrado, formada na argila de Bizen rica em ferro e cozida durante dias num forno tradicional. As superfícies são moldadas pela chama, pela cinza e pela posição no forno: tons de terra sobrepostos, marcas naturais do fogo e variações impossíveis de reproduzir. Um caranguejo finamente gravado à mão emerge da argila. Não é pintado nem aplicado, mas gravado com contenção, para ser descoberto pouco a pouco ao toque e com o uso.

Com cerca de 160 ml, estas yunomi são adequadas ao sencha, ao hōjicha ou ao chá de todos os dias. Com o tempo a argila escurece e suaviza-se ao absorver os óleos do chá, e ganha uma pátina própria do seu dono. Cada chávena é assinada pelo artista.

Detalhes

Origem: Imbe, Okayama, Japão
Artista: forno Konishi Tōko (forno de família ligado a Konishi Tōzō)
Cerâmica: Bizen-Yaki (grés sem vidrado)
Acabamento: sem vidrado
Material: argila de Bizen
Capacidade: cerca de 160 ml cada
Quantidade: 2 yunomi

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.