Classic Black Kuro-Raku Chawan
This classic Kuro-raku chawan (matcha bowl) features a slightly waisted hantsutsu-gata shape and is glazed completely in a deep, featureless black, representing the epitome of the wabi aesthetic as put forth by Sen-no-Rikyū (千利休).
Stamped Enraku Kiln (円楽), which is one of the seals used by Yoshimura Rakunyu Kiln (吉村楽入窯).
Care and Use Instructions
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.
This classic Kuro-raku chawan (matcha bowl) features a slightly waisted hantsutsu-gata shape and is glazed completely in a deep, featureless black, representing the epitome of the wabi aesthetic as put forth by Sen-no-Rikyū (千利休).
Stamped Enraku Kiln (円楽), which is one of the seals used by Yoshimura Rakunyu Kiln (吉村楽入窯).
Care and Use Instructions
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.
Description
This classic Kuro-raku chawan (matcha bowl) features a slightly waisted hantsutsu-gata shape and is glazed completely in a deep, featureless black, representing the epitome of the wabi aesthetic as put forth by Sen-no-Rikyū (千利休).
Stamped Enraku Kiln (円楽), which is one of the seals used by Yoshimura Rakunyu Kiln (吉村楽入窯).
Care and Use Instructions
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.
