Hand wash with warm water and a soft cloth or sponge, using a mild washing-up liquid as necessary. Do not put in dishwasher, microwave or oven.
Teacup Shigaraki
Hyosetsu Haku
Kumidashi II
Hozan Tanii
SKU
4814
Yoshi En has recently grown out of Sunday Natural to become an independent premium tea store. As part of this transition, some products may still be shipped in Sunday Natural packaging.
Like cracks on a frozen lake, this larger Kumidashi teacup is coated in a Hyosetsu (氷雪) "ice and snow" white glaze concocted by the contemporary Shigaraki-yaki potter, Hozan Tanii. Enjoy the changing Keshiki "scenery" of this cup as it slowly absorbs tea in the crackles over time.
| Product | Teacup, off-white |
| Artist | Hozan Tanii |
| Origin | Shigaraki, Shiga, Japan |
| Volume | 200ml |
| Dimensions | Ø8.8 x 6.7cm, foot Ø4.5cm |
| Weight | 166g |
| Material | Ceramic |
| Glaze | Wood ash glaze (木灰釉) |
| Decoration |
Yōhen ombré (窯変) |
| Artist's mark | Seal to base |
Each piece is handmade and unique, therefore size and finish may vary slightly
In stock
Hozan Tanii 谷井芳山
Blending tradition with modernity, Hozan Tanii (b.1953) is considered one of the great innovators of Shigaraki-yaki. After majoring in pottery at the Osaka University of the Arts in 1975, he became the third generation kiln master of the Tanikan-gama (谷寛窯) workshop established in Shigaraki by his grandfather in the early Showa period (1926-89). Here Hozan makes full use of a variety of furnaces including gas, electric, wood-fired and Anagama (穴窯 "cave kiln") to make one-of-a-kind pieces of tea- and tableware. Eager to pursue creations that meet current needs, in recent years he has collaborated on recycling projects with leading consumer goods companies, mixing byproduct materials such as Suntory whisky barrel ash and UCC Coffee grounds into his own clay and glaze recipes.
Kumidashi 汲み出し
The Kumidashi is a short, light, handle-free teacup traditionally used to serve Sencha during Senchadō: the Japanese leaf tea ceremony (as opposed to Sadō for matcha powdered green tea). Kumidashi with mouths that spread outwards are particularly suitable for high-grade teas as the shape helps to amplify the aroma. Often sold in sets of five, Kumidashi are the choice of teacup when entertaining guests.
Shigaraki-Yaki 信楽焼
Pottery produced in and around Shigaraki is characteristically made of coarse, light-coloured clay that forms a particularly robust body. One of the Six Ancient Kilns or Rokkoyō (六古窯) of Japan, at the beginning of the 16th century the rustic aesthetics of Shigaraki-yaki was much admired within the tea ceremony, and today maintains a reputation for sturdy utilitarian objects.
Kohiki 粉引
The Kohiki style developed in Korea at the beginning of the Joseon dynasty (1392-1910) and is where a dark, iron-rich clay body is dipped into a white porcelain slip, over which after drying, a thin layer of translucent feldspar or ash glaze is applied. The name Kohiki means “ground powder” and alludes to the fine powdery coating of the glaze. The more Kohiki ware is used, the more it develops its character: the colour may grow a little darker and develop tiny crackles – these natural changes are appreciated as Keshiki (literally “scenery”) by pottery lovers.
