Before first use please soak in water for ten minutes as this will prevent it from staining easily. Each time after use, wipe off water and dry thoroughly before storing.
Japanese Teacup
Celadon Cup
Asahiyaki
SKU
5624
A faceted porcelain cup in a serene celadon glaze, based on a design by the 8th generation Asahiyaki ceramicist Shosai XII (1865-1932). This small cup is ideal for serving the finest Japanese green teas, as well as sake.
| Product | Tea/sake cup |
| Maker | Asahiyaki, ASAHIGAMA standard |
| Origin | Uji, Kyoto, Japan |
| Material | Porcelain |
| Glaze | Celadon |
| Dimensions | Ø5.7 x 5.7cm |
| Volume | 60ml |
| Weight | 300g |
| Artist's Stamp | On base |
| Packaging | Cardboard box |
Note: Each item is handmade therefore sizes, colour and glazing may vary slightly.
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Located in the Uji region of Kyoto prefecture: Japan’s historic centre for tea cultivation, the Asahiyaki kiln has kept its fires burning for over 400 years, counting samurai to the reigning Imperial Family as clients. Established by Tosaku I on the cusp of the shift from the Momoyama to the Edo period, the kiln earned the sobriquet “Asahi” from none other than the celebrated tea ceremony master, Kobori Enshu. Not only do Asahiyaki continue to produce traditional matcha ceremony utensils, but since the 19th century as interest in sencha grew, they have also specialised in delicate porcelains for enjoying fine leaf teas. Most of their collections are fired in gas kilns, however a wood-fired climbing kiln is also in operation, affectionately named Gen'yō, which was built in 1975 as the world's first smokeless ascending kiln.
Kumidashi 汲み出し
The Kumidashi is a short, light, handle-free teacup traditionally used to serve sencha during senchadō: the Japanese leaf tea ceremony (as opposed to sadō for matcha powdered green tea). Kumidashi with a mouth that spreads outwards is particularly suitable for high-grade teas as the shape allows the aroma to be released. Often sold in sets of five, kumidashi are the choice of teacup when entertaining guests.
