Shiboridashi Tokoname-Yaki, acabamento Hidasuki - Tanikawa Jin - 80 ml

Name: Shiboridashi Tokoname-Yaki, acabamento Hidasuki - Tanikawa Jin - 80 ml
Brand: Artisanal Japan
Price: 109.80 USD
Availability: InStock

Shiboridashi Tokoname-Yaki, acabamento Hidasuki - Tanikawa Jin - 80 ml

$109.80

Included:

Tanikawa Jin

Tokoname, Aichi, Japan

| Hidasuki

Shiboridashi | 80ml

About Shiboridashi Tokoname-Yaki, acabamento Hidasuki - Tanikawa Jin - 80 ml

Uma shiboridashi baixa e larga em argila de Tokoname sem vidrado, cozida com palha de arroz pousada na superfície. Onde a palha tocou a argila deixou o hidasuki, as marcas escarlates em forma de cordão que dão nome à técnica. As faixas irradiam do botão através da tampa e descem pelo corpo, de modo que o motivo se lê como um único gesto nas duas partes. Algumas marcas são nítidas e vítreas, onde a palha se fundiu na superfície; outras esbatem-se num véu alaranjado nas margens. Nenhuma peça sai do forno da mesma maneira.

O corpo é uma taça pouco funda sobre um pé estreito, com um bico curto e beliscado. A tampa é um disco plano rente ao bordo, com um único orifício para o vapor e um pequeno botão torneado que conserva os círculos da roda. A argila fica nua, cor de camurça clara, de grão fino e arenoso sob a mão.

A shiboridashi não tem asa nem filtro integrado. Mantém-se a tampa ligeiramente entreaberta e o chá corre pela fresta, o que convém às folhas que precisam de espaço para abrir: gyokuro, shincha, um bom sencha. A forma baixa e larga faz descer rapidamente a temperatura da água. Com o tempo, a argila sem vidrado ganha o carácter do chá que infunde.

O artista

Tanikawa Jin trabalha em Tokoname, na prefeitura de Aichi, o mais antigo dos seis fornos antigos do Japão e o centro da produção de kyusu desde o século XIX. Os colecionadores conhecem-no pelas peças de pequeno formato, em particular os bules, e por superfícies que nascem do forno mais do que do vidrado: o mogake, em que as algas deixam os seus sais na argila, e o hidasuki, em que a palha faz o mesmo.

Detalhes

Origem: Tokoname, prefeitura de Aichi, Japão
Artista: Tanikawa Jin
Cerâmica: Tokoname-Yaki
Forma: shiboridashi (sem asa, filtragem pela tampa)
Acabamento: hidasuki, sem vidrado
Material: grés
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.