Par de chávenas Yunomi Yōhen em argila vermelha - Katayama Hakusan

Name: Par de chávenas Yunomi Yōhen em argila vermelha - Katayama Hakusan
Brand: Artisanal Japan
Price: 85.00 USD
Availability: OutOfStock

Par de chávenas Yunomi Yōhen em argila vermelha - Katayama Hakusan

$85.00

Inclui: 2x chávenas yunomi

Katayama Hakusan

Tokoname, prefeitura de Aichi, Japão

Argila vermelha yōhen | Yōhen sem vidrado

Yunomi teacup | 80ml

Sobre Par de chávenas Yunomi Yōhen em argila vermelha - Katayama Hakusan

These yunomi teacups were made by Katayama Hakusan, a respected Tokoname ceramic artist born in 1949 and a third-generation craftsman trained in the long pottery tradition of Tokoname, Aichi Prefecture. He studied under his father, continuing a family lineage deeply rooted in Japanese teaware and kiln practice within one of Japan’s Six Ancient Kilns.

Each cup holds approximately 80 ml, an ideal size for sencha, gyokuro, and other fine Japanese teas. They are hand-thrown from traditional Tokoname red clay and left unglazed, allowing the natural qualities of the clay to fully express themselves in both texture and tone.

These pieces display yōhen, a natural kiln-induced variation in surface color and finish created during firing. Warm reds, deep browns, and subtle smoky transitions emerge organically from the interaction of clay, heat, and atmosphere, not from applied glaze. No two cups are exactly alike.

Hakusan’s work is known for its quiet restraint, tactile warmth, and respect for traditional methods. His yunomi balance refined form with natural irregularity, reflecting Tokoname’s centuries-old ceramic heritage and its close relationship to everyday tea practice.

Details

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Katayama Hakusan (third-generation Tokoname potter)
Ware: Hand-thrown Tokoname-yaki stoneware
Finish: Unglazed
Material: Yōhen red clay
Capacity: Approximately 80 ml per cup
Set: 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.