Shiboridashi Yōhen preta e vermelha Tokoname-Yaki - Murata Yoshiki - 80 ml

Name: Shiboridashi Yōhen preta e vermelha Tokoname-Yaki - Murata Yoshiki - 80 ml
Brand: Artisanal Japan
Price: 185.00 USD
Availability: InStock

Shiboridashi Yōhen preta e vermelha Tokoname-Yaki - Murata Yoshiki - 80 ml

$185.00

Inclui:

Yoshiki Murata

Shiboridashi teapot

| Clay | Yohen Finish

Shiboridashi teapot | 80ml

Sobre Shiboridashi Yōhen preta e vermelha Tokoname-Yaki - Murata Yoshiki - 80 ml

Uma shiboridashi feita à mão por Murata Yoshiki (村田益規), um dos criadores de bules mais respeitados de Tokoname.

O acabamento chama-se yōhen, a «mudança de forno». Nasce quando o fumo e a chama reagem com a argila ferrosa durante a cozedura, fazendo passar a superfície de um preto carvão profundo a faixas vermelho brasa. O ceramista pode orientá-la, nunca controlá-la por completo: nenhuma peça sai igual. A das fotografias é a que recebe. A tampa é trabalhada com uma fina textura martelada que capta a luz e deixa emergir o vermelho do preto.

A shiboridashi (絞り出し, «espremer para fora») é a forma mais simples de bule japonês: sem asa nem filtro integrado, apenas uma taça com bico e uma tampa. As folhas são retidas pelo espaço estreito entre a tampa e o bordo, o que exige um ajuste quase perfeito. É o bule que os apreciadores exigentes escolhem para gyokuro e sencha de qualidade: infusões curtas, pequenos volumes, e cada gota extraída da folha. A argila ferrosa de Tokoname é apreciada porque suaviza o amargor e a adstringência do chá verde, e o bule ganha o carácter do chá com os anos.

O artista

Murata Yoshiki nasceu em 1950 e formou-se com o ceramista de Tokoname Ito Toji. É conhecido por formas ousadas e inventivas e acabamentos invulgares: cozedura yōhen, tataki (martelado) e mogake (cozedura com algas). Trabalha em Tokoname, prefeitura de Aichi, um dos seis fornos antigos do Japão, onde se faz cerâmica desde o século XII.

Detalhes

Artista: Murata Yoshiki (村田益規), nascido em 1950
Origem: Tokoname, prefeitura de Aichi, Japão
Cerâmica: Tokoname-Yaki, argila rica em ferro
Acabamento: yōhen, passagem natural do preto ao vermelho, nunca repetida
Forma: shiboridashi (sem asa nem filtro), perfil baixo e plano
Utilização: gyokuro, sencha de qualidade, infusões curtas
Capacidade: 80 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.