Kyusu Tokoname-Yaki vermelho Mogake - Katayama Hakusan - 250 ml

Name: Kyusu Tokoname-Yaki vermelho Mogake - Katayama Hakusan - 250 ml
Brand: Artisanal Japan
Price: 189.00 USD
Availability: InStock

Kyusu Tokoname-Yaki vermelho Mogake - Katayama Hakusan - 250 ml

$189.00

Included: 1x Kyusu teapot

Katayama Hakusan

Tokoname, Aichi Prefecture, Japan

Yōhen red clay | Mogake finish

Kyusu Teapot | 250ml

About Kyusu Tokoname-Yaki vermelho Mogake - Katayama Hakusan - 250 ml

Este kyusu de Tokoname feito à mão por Hakusan tem um surpreendente acabamento mogake, uma antiga técnica decorativa própria dos fornos costeiros do Japão.

Modelada numa rica argila vermelha de Tokoname, a superfície é envolvida em algas naturais antes da cozedura. No forno, a matéria orgânica arde e deixa delicadas marcas, como relâmpagos, no corpo e na tampa. Cada motivo é impossível de reproduzir, traço permanente do fogo, do mineral e do acaso.

O artista

Katayama Hakusan é um criador de bules de terceira geração de Tokoname, um dos centros cerâmicos mais antigos e respeitados do Japão. Nascido em 1949, formou-se com o pai, Katayama Tadayoshi. É conhecido sobretudo pela cozedura mogake, em que as algas são atadas à superfície da argila antes da cozedura a alta temperatura e deixam em cada bule motivos de linhas orgânicas únicos. Estas marcas não são pintadas: nascem do encontro entre mineral e chama. Colecionadores e apreciadores de chá estimam as suas peças pela sua beleza calma e natural.

Detalhes

Origem: Tokoname, prefeitura de Aichi, Japão
Artista: Katayama Hakusan (ceramista de Tokoname de terceira geração)
Cerâmica: Tokoname-Yaki
Acabamento: sem vidrado, mogake
Material: argila de Tokoname
Capacidade: 250 ml

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.