Before first use please soak in water for ten minutes as this will prevent it from staining easily. Each time after use, wipe off water and dry thoroughly before storing.
|Product||Pale blue and black tea cup|
|Maker||Asahiyaki, ASAHIGAMA standard|
|Origin||Uji, Kyoto, Japan|
|Glaze||Geppaku and black|
|Dimensions||Ø6.8 x 8cm|
|Artist's Stamp||On base|
Note: Each item is handmade therefore sizes, colour and glazing may vary slightly.
Located in the Uji region of Kyoto prefecture: Japan’s historic centre for tea cultivation, the Asahiyaki kiln has kept its fires burning for over 400 years, counting samurai to the reigning Imperial Family as clients. Established by Tosaku I on the cusp of the shift from the Momoyama to the Edo period, the kiln earned the sobriquet “Asahi” from none other than the celebrated tea ceremony master, Kobori Enshu. Not only do Asahiyaki continue to produce traditional matcha ceremony utensils, but since the 19th century as interest in sencha grew, they have also specialised in delicate porcelains for enjoying fine leaf teas. Most of their collections are fired in gas kilns, however a wood-fired climbing kiln is also in operation, affectionately named Gen'yō, which was built in 1975 as the world's first smokeless ascending kiln.
Literally a “utensil for drinking hot water,” the Japanese yunomi is a tall, cylindrical tea cup that is typically made of ceramic and does not have a handle. It is ideal for daily use for all types of teas – with the exception of matcha, which is best served in a chawan tea bowl. Please use both hands when drinking from a yunomi: one hand around the cup to hold it, and the other underneath to support. Since Japanese teas are served at temperatures of below 80°C / 175°F the yunomi should not be too hot to handle, and will provide extra warmth to the hands during the colder months. For this reason, Japanese teas that are served at higher temperatures, such as hojicha, genmaicha, and bancha are particularly recommended for yunomi.