Par de chávenas Yunomi Banko-Yaki - Masaki Tachi - 140 ml

Name: Par de chávenas Yunomi Banko-Yaki - Masaki Tachi - 140 ml
Brand: Artisanal Japan
Price: 94.00 USD
Availability: InStock

Par de chávenas Yunomi Banko-Yaki - Masaki Tachi - 140 ml

$94.00

Included: 2x Yunomi teacups

Masaki Tachi

Yokkaichi, Mie Prefecture, Japan

Purple Shidei Clay | Unglazed, hand-carved texture

| 140ml

About Par de chávenas Yunomi Banko-Yaki - Masaki Tachi - 140 ml

Este par de yunomi foi feito por Masaki Tachi, um dos ceramistas Banko-Yaki tecnicamente mais hábeis da atualidade. Conhecido pelo seu trabalho manual disciplinado e pela sua intensidade calma, Tachi equilibra contenção, textura e função a um nível muito elevado.

Cada chávena tem o seu característico tratamento de superfície gravado, construído com incisões repetidas e controladas na argila antes da cozedura. Daí resulta um ritmo tátil em camadas, mais deliberado do que decorativo, com faixas de textura que captam a luz de forma diferente de cada ângulo. A superfície mantém-se mate e mineral e põe em relevo o carácter natural da argila Banko mais do que o vidrado.

Com cerca de 140 ml, estas yunomi têm a medida ideal para o chá verde japonês de qualidade, o oolong ou as infusões curtas em que contam a temperatura e a textura na boca. O bordo ligeiramente aberto e o pé equilibrado dão uma boa pega na mão, e o interior mantém-se liso. Cozida em fornos Banko tradicionais, a cor desenvolve-se naturalmente na atmosfera do forno, em tons roxos profundos com ligeiras variações de uma peça para outra.

Detalhes

Artista: Masaki Tachi
Forno: Banko-Yaki (Yokkaichi, Japão)
Tipo: chávenas yunomi (par)
Capacidade: cerca de 140 ml cada
Acabamento: sem vidrado, textura gravada 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.