Par de chávenas Yunomi com folhas de ácer - Forno Suigetsu - Banko-Yaki - 240 ml

Name: Par de chávenas Yunomi com folhas de ácer - Forno Suigetsu - Banko-Yaki - 240 ml
Brand: Artisanal Japan
Price: 119.00 USD
Availability: InStock

Par de chávenas Yunomi com folhas de ácer - Forno Suigetsu - Banko-Yaki - 240 ml

$119.00

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About Par de chávenas Yunomi com folhas de ácer - Forno Suigetsu - Banko-Yaki - 240 ml

Um par de chávenas de chá japonesas (yunomi) feitas à mão pelo forno Suigetsu.

Cada chávena é decorada com folhas de ácer japonês (momiji), um motivo outonal clássico da cerâmica japonesa. As folhas não são pintadas. São jateadas na argila: a superfície é mascarada e a zona à volta escavada para revelar a argila mais clara por baixo, de modo que todo o pormenor da folha, as nervuras, as margens dentadas e o pecíolo, é transportado pela superfície. Por fazer parte da argila, o desenho não lasca, não risca e não desbota, e dá à superfície uma textura subtil que se sente ao rodar a chávena.

O exterior é uma argila Banko escura e mate, onde ficam visíveis as marcas de pincel do ceramista. O interior é um vidrado escuro e brilhante que valoriza a cor do chá. Cada chávena tem um pé torneado e um bordo ligeiramente aberto, agradável aos lábios. Para o chá verde japonês de todos os dias: sencha, hojicha ou genmaicha.

Detalhes

Artista: forno Suigetsu
Origem: Yokkaichi, prefeitura de Mie, Japão
Cerâmica: Banko-Yaki (argila escura rica em ferro)
Forma: yunomi (chávena de chá), par a condizer, conjunto de 2
Motivo: folhas de ácer japonês (momiji), mascaradas e jateadas na argila
Utilização: sencha, hojicha, genmaicha, chá verde japonês diário
Capacidade: cerca de 240 ml
Cuidados: apenas lavagem à mão

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.