Houhin Bizen-Yaki Hidasuki com dragão esculpido - Konishi Tōzō - 250 ml

Name: Houhin Bizen-Yaki Hidasuki com dragão esculpido - Konishi Tōzō - 250 ml
Brand: Artisanal Japan
Price: 1099.00 USD
Availability: InStock

Houhin Bizen-Yaki Hidasuki com dragão esculpido - Konishi Tōzō - 250 ml

$1,099.00

Included: 1x Houhin teapot, signed wooden box and documents

Konishi Tozo

Bizen, Okayama Prefecture, Japan

Bizen clay | Unglazed

Houhin teapot | 250ml

About Houhin Bizen-Yaki Hidasuki com dragão esculpido - Konishi Tōzō - 250 ml

Este houhin escultórico é uma peça única de Konishi Tōzō, um dos artistas contemporâneos mais respeitados da tradição Bizen. Cada peça sua é concebida como uma obra em si mais do que como uma forma repetida.

Foi cozido com a técnica do hidasuki, um método Bizen clássico em que a palha de arroz é enrolada à volta da peça antes de esta entrar num forno a lenha tradicional. Durante a cozedura a palha arde e reage com a argila, deixando marcas naturais vermelho alaranjado na superfície clara e terrosa. Estes motivos nascem inteiramente da chama, da cinza e da posição no forno, e nunca podem ser reproduzidos.

O bule apresenta um corpo ricamente modelado, gravado em relevo, um botão da tampa em forma de dragão finamente esculpido e uma base de três pés que lhe dá presença e estabilidade. A superfície convida à observação, texturada, irregular e viva de pormenores, sem deixar de ser plenamente funcional. Sem vidrado e cozida durante duas semanas a lenha segundo o método yakishime, a argila conserva o seu carácter natural e ganhará pátina com o uso.

O houhin usa-se tradicionalmente para infundir os chás verdes japoneses de qualidade como o gyokuro e o kabusecha, com um controlo preciso da temperatura e do verter. Convém também aos oolong chineses. É acompanhado pela caixa de madeira original assinada e pelos documentos.

Detalhes

Origem: Bizen, Okayama, Japão
Artista: Konishi Tōzō
Capacidade: 250 ml
Estilo: hidasuki
Material: argila de Bizen natural, sem vidrado
Técnica: forno a lenha tradicional (yakishime)
Forma: houhin escultórico, tampa com dragão gravado e relevo
Incluído: caixa de madeira assinada e documentos
Utilização: gyokuro, sencha, chás verdes japoneses finos, oolong chineses

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.