Par de chávenas Yunomi Banko-Yaki - Forno Suigetsu - 80 ml

Name: Par de chávenas Yunomi Banko-Yaki - Forno Suigetsu - 80 ml
Brand: Artisanal Japan
Price: 108.80 USD
Availability: InStock

Par de chávenas Yunomi Banko-Yaki - Forno Suigetsu - 80 ml

$108.80

Inclui: 2x chávenas yunomi

Shimizu Jun

Yokkaichi, prefeitura de Mie, Japão

Argila roxa shidei | Sem vidrado, textura gravada à mão

| 180ml

Sobre Par de chávenas Yunomi Banko-Yaki - Forno Suigetsu - 80 ml

Este par de yunomi Banko-Yaki vem do forno Suigetsu, mais precisamente de Shimizu Jun, ceramista contemporâneo e filho de Suigetsu III, um dos nomes mais respeitados do Banko moderno. Feitas em Yokkaichi, prefeitura de Mie, estas chávenas prosseguem com discrição uma linhagem através da matéria, da técnica e da contenção mais do que através do ornamento.

A decoração é jateada e gravada diretamente na argila, nem pintada nem vidrada. Linhas fluidas e folhas de ácer emergem pela remoção de matéria e criam um contraste subtil entre superfícies mate e lisas. A decoração é permanente, tátil e inseparável da forma.

Cozidas num castanho carvão profundo, típico da argila Banko de qualidade, estas chávenas são bem assentes e equilibradas na mão. O bordo fino e o interior suavemente arredondado deixam exprimir os aromas do chá retendo o calor, o que convém em particular ao sencha, ao gyokuro e aos chás verdes japoneses de qualidade. Cada chávena é torneada e acabada uma a uma, ligeiramente única; juntas formam um par harmonioso, para partilhar ou para oferecer.

Detalhes

Origem: Yokkaichi, prefeitura de Mie, Japão
Forno / artista: forno Suigetsu, Shimizu Jun
Cerâmica: Banko-Yaki
Técnica: jateamento e gravação (decoração não pintada, não vidrada)
Acabamento: argila escura natural, superfície de mate a acetinada
Quantidade: conjunto de 2 yunomi
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.