This large Hagi-yaki yunomi (teacups) is made from a vibrant red Hagi mishima clay and thrown in a classic cylindrical form with subtle facets. The cup is covered in a straw ash glaze which is black when applied but devitrifies in the kiln, turning it a thick, milky white. The striking texture produced as the glaze crawled away from the clay body is called kairagi (かいらぎ/梅花皮 - plum flower texture) and it has been a praised feature on Korean teaware and later on Hagi-yaki wares.
This cup, made by Mukuhara Kashun (椋原佳俊) of Tsubakihide Kiln (椿秀窯) comes in a kiribako (桐箱 - paulownia wood box) signed by the artist.
Specifications
Made in Japan. Ships from the United States.
Width: 9.5 cm (3.7 in)
Height: 8.3 cm (3.3 in)
Capacity: 300 ml
Please note that due to the organic nature of hand-throwing and glazing, there are variations between pieces, with each cup being unique in shape and design.
Hagi-yaki Ceramics
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.
Hagi-yaki’s porosity means it requires special care. New Hagi pieces should be soaked in warm water for 2-3 hours to dislodge any dust in the clay’s pores. Some new Hagi pieces can be so porous that water leaks or soaks through the clay. Do not be alarmed, this perfectly normal and will fix itself with regular use as the tea fills in the pores of the clay. It is very important not to use soap when cleaning Hagi ware as it too can seep into the clay.
How To Care For Hagi-yaki
Hagi-yaki’s porosity means it requires special care. New Hagi pieces should be soaked in warm water for 2-3 hours to dislodge any dust in the clay’s pores. Some new Hagi pieces can be so porous that water leaks or soaks through the clay. Do not be alarmed, this perfectly normal and will fix itself with regular use as the tea fills in the pores of the clay. It is very important not to use soap when cleaning Hagi ware as it too can seep into the clay.
Another method is to soak it in a starchy water solution. Traditionally, this would be the cloudy water from rinsing rice, but outside of Japan where this isn't as common, cornstarch works well. For extremely porous pieces, you can follow these steps:
Dissolve 1tbsp of cornstarch in 8oz of water. Bring this to a boil until the liquid clears, stirring quite frequently.
Pour the slurry into your cup
The leaking should slow, just keep filling until the leaking appears to virtually stop
Allow the slurry to cool for several hours
Pour the slurry out and allow the cup to air dry with rinsing, and let sit overnight or longer
Repeatedly pour hot water into the cup to dissolve the surface dried up corn starch, wiping with a soft cloth, etc.
After you removed all the cornstarch from the surface, allow to cool again, then test with hot water
Repeat if needed, and you can increase the concentration.
