This large yunomi (teacup) is made in the classic kuro-raku style, inheriting its cylindrical shape, organic imperfections, and jet black glaze from the famous raku chawan of the late 1500s.
Specifications
Made in Japan. Ships from the United States.
Width: 8.2 cm (3.2 in) (Widest Point)
Height: 8 cm (3.1 in)
Capacity: 220 ml
Kyō-yaki Ceramics
Kyō-yaki (京焼) is a type of Japanese pottery that traditionally comes from Kyoto, Japan. The pottery traditions of Kyoto date back to the 5th century and are varied in their styles. The styles most associated with modern kyō-yaki production began during the 1600s when Nonomura Ninsei perfected his overglaze technique, leading to the elegantly decorated, multi-coloured wares that Kyoto has come to be famous for.
About Kuro-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 This glaze was originally made from a mixture of white lead and stones from the Kamogawa river, though modern formulations vary.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.
Meet Touan (陶葊)About the Artist
Founded in 1922 at HIgashiyama Senyū-ji Temple, Touan has since become one of the largest Kyo-yaki and Kiyomizu-yaki producers, with over 20 artisans hand-crafting and painting each piece. In contrast to the standard overglaze painting technique that Kyoto ceramics are known for, Touan has developed an underglaze technique that produces the same vibrant colours and delicate lines, but is more durable due to the glaze being layered on top of the painting.
Touan is headed by fourth generation potter Dobuchi Yoshiaki (土渕善亜貴) who is known for his stunning developments in glazing, creating Touan's new signature crystal flower glaze. Additionally, he is one of only a handful of potters who has successfully replicated the elusive yōhen tenmoku glaze.
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.
