This exquisite Hagi-yaki chawan (matcha bowl) is made in the Ido style, with a tall bamboo node-shaped foot (竹の節高台 - takenofushi koudai) and gentle rokurome (ろくろ目 - potters' wheel marks) which shows the flow of the potter's fingers as he shaped the piece on the wheel. Atop the iron-rich clay, this chawan sports a lovely biwa-iro (枇杷色 - loquat-coloured) glaze with deep kannyū (貫入 - glaze crazing).
Like most Hagi ware, this chawan is porous and will absorb water and tea and change colour over time. Before its first use, we recommend soaking the entire piece in warm water for at least two hours to dislodge any dust. This also allows water to fill the cracks and pores, slowing the rate at which tea stains the clay. Slowing the staining process allows the colour change to progress naturally and beautifully. With each subsequent, we suggest rinsing the bowl with hot water before preparing tea in it, as you would with any chawan.
Please note: there is significant natural variation during production of this item and the product you receive may look different from the photos. Photos of two pieces are shown above to display the variation in colour and glaze texture.
This chawan was made by Ken Komatsu (小松健), a well-known Hagi potter born in 1948. He opened his own kiln in 1989 and has since earned multiple awards.
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.
12.5cm (4.9in) - width
7.5cm (3in) - height
250ml - capacity
Please note: there is significant natural variation during production of this item and the product you receive may look different from the photos.
This Japanese item ships from the United States.