This beautiful Hagi-yaki Ido chawan (matcha bowl) is made in the O-ido (大井戸 - large Ido) style, and as such has a roughly conical shape and a tall bamboo node-shaped foot (竹の節高台 - takenofushi koudai), though this foot is notched in the traditional Hagi style. Like most great Ido chawan, this bowl has a subtle spiraled shape with gentle rokurome (ろくろ目 - potters' wheel marks) which shows the flow of the potter's fingers as they shaped the piece on the wheel, and also has a beautiful loquat-coloured (枇杷色 - Biwa-iro) glaze.
Ido chawan (井戸茶碗 - well tea bowl) is the name given to a certain type of Joseon-era Korean bowls and pieces made in their likeness. The original 16th century Korean bowls were first made as humble rice and food bowls for peasants, but when they made their way to Japan, their simple ash glazes and subtly uneven shapes drew the eye of tea masters, making them one of the most coveted styles of matcha bowl, as Japanese tastes moved away from the perfection and ostentation of Chinese celadon and Tenmoku bowls, to a more rustic and modest aesthetic, called wabi.
The original Korean Ido chawan can be roughly sorted into three main shapes: 大井戸/O-ido (large Ido), 小井戸/Ko-ido (small Ido), and 青井戸/Ao-ido (blue Ido). O-ido bowls, like the legendary Kizaemon Ido, are large with a tall bamboo node-shaped foot (竹の節高台 - takenofushi koudai), a warm beige biwa/loquat coloured glaze, with slightly curved but roughly conical-shaped walls. Ko-ido bowls are similar, but smaller with a less pronounced foot. Ao-ido bowls also have shorter feet and have much straighter, conical walls without the gentle curve seen in O-ido bowls. The 'blue' in their name may come from the colder glaze colour that many of these bowls have.
Hagi-yaki (萩焼) is a type of Japanese pottery that comes from the town of Hagi in Yamaguchi Prefecture, Japan and dates back over 400 years. Some of the oldest Hagi-yaki pieces have been declared National Treasures of Japan. The natural warm hues of its clay, along with the simple lines of its forms are highly valued within the traditional aesthetics of many tea ceremony schools.
Hagi ware is said to improve with age as the tannins in the tea slowly stain the fine cracks in the glaze (called crazing or kan-nyuu), creating a rich texture known as 'nanabake', or 'the 7 transformations'. Because of this slightly porous nature, some people like to dedicate their Hagi ware to one type of tea, such as sencha, to avoid having other aromas seep into the clay.
13.9cm (5.5in) - width
8cm (3.1in) - height
300ml - capacity
This vintage Japanese item ships from Thailand
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