This extraordinary Raku-yaki summer chawan (matcha bowl) features a striking, flared shape. The bowl is glazed in a deep and lustrous amber coloured 'candy glaze' in the Ohi-yaki style of raku chawan. Candy glaze, or 'ame-yu' (飴釉) in Japanese, is a high-iron glaze known for its delightful variations and unevenness in colour and texture, getting its name from its overall caramel colour.
Specifications
Made in Japan. Ships from the United States
Width: 13.8 cm (5.4 in)
Height: 5.4 cm (2.1 in)
Capacity: 275 ml
Condition: Vintage: Excellent
Raku-yaki Ceramics
One of Japan's most recognisable styles, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyu in the late 16th century. Perhaps inspired by the recently created 引き出し黒 (hikidashi-guro) technique used to produce the Seto-guro style of black chawan, Rikyu collaborated with tile-maker Chojiro to produce a new style of ware for use in the tea ceremony. Hand-formed from porous clay rather than wheel-thrown, Raku chawan are then coated in a lead glaze, fired at low temperatures, and removed from the kiln while still glowing hot. Most Raku chawan exist in two styles: Aka-raku (red raku), and Kuro-raku (black raku).
Raku-yaki’s porosity and delicate nature means it requires special care. New Raku pieces should be soaked in warm water with rice for about 15, though care should be take not to leave Raku ware submereged for too long or it will begin to disintegrate. The rice water will enter the pores in the clay, strengthening the bowl, and slow any staining or cracking. However, glaze cracking and staining will still naturally occur over time, which is part of the nature of Raku ware
How To Care For Raku
Because of their porosity, raku chawan are very 'soft' and delicate. Before its first use, we highly recommend soaking the entire piece in warm water for 30 minutes, allowing water to enter and tighten the gaps in the clay, before air drying it completely. For additional strengthening, rice water (the cloudy water left when washing rice) can be used, with the tiny rice particles helping fill the gaps in the clay. Be sure not to let the bowl soak for too long as the clay might begin to soften.
For each subsequent use, soaking for a few minutes is all that is needed. At first the bowl will produce a clay odour, but this will disappear with time and repeated use.
Due to their porous nature, raku chawan should only be used for preparing matcha and not for holding any type of food.
