Abstract Hand-built Kuro-raku Chawan
VintageMade in Japan. Ships from the United States
Width: 11 cm (4.3 in)
Height: 7.1 cm (2.8 in)
Condition: Vintage
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).
The earliest and most famous raku chawan are known as kuro-raku (黒楽 - black raku) and as their name suggests, have a plain black glaze. This glaze was originally made from a mixture of white lead and stones from the Kamogawa river, though modern formulations vary. These bowls are generally fired individually at temperatures around 1000-1200°C for 1-2 hours before being removed with tongs rapidly cooled. Depending on the glaze formulation, firing temperature, and cooling method, the lustre can range from very glossy to a dull matte, with higher temperatures and faster cooling leading to glossier finishes.
Pictured here is Omokage (面影), one of the original Kuro-raku chawan attributed to Chōjirō in the late 1500s.
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.
Concerning Lead in Raku Glazes:
Most traditional formulations of raku glazes employ lead as a flux, allowing the glaze to melt and flow at a lower temperature. The Japanese Ministry of Health advises that raku chawan are safe to use strictly in their traditional setting: preparing and drinking matcha. As matcha is alkaline and doesn't sit in the bowl for very long, it won't leach any lead from the glaze. Contact, especially prolong contact with acidic foods should be avoided as these can leach lead.