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A hohin for brewing tea made by Asahiyaki, a 16th generation kiln in Uji near Kyoto.
This hohin made with clay dug from behind Asahiyaki’s kiln has been brought back into production by Asahiyaki for the first time in two generations. Its glaze veers between cream and light brown, with areas of blushing pink and dark speckles throughout that vary depending on the woodfiring. The hohin is well balanced and easy to pour, with a multi-hole filter on the inside than makes it suitable for brewing even more broken sencha. Unglazed on the rim of the body and the lid, these areas will darken with use and the inside will develop a unique crackle which will change over time.
Dimensions: 7.5cm (h) x 9.5cm (d) 13cm (l – until spout)
The Asahi Pottery is rooted in Japan’s oldest center for tea cultivation, the famed town of Uji.
The pottery has been in continued production over 400 years, through 16 generations of the Matsubayashi family. From the time of the founder, Tosaku, the Asahi workshop has provided tea bowls treasured for preparing whipped tea to nobility, warrior rulers , and tea masters.
Another representative Asahi product is the spouted teapot (kyusu or hobin) for preparing steeped tea. It was introduced to the workshop’s repertory about 150 years ago by the 8th generation master, Chohei.
Today, under the guidance the 16th master, Matsubayashi Hosai, the Asahi workshop continues to focus on utensil for various modes of serving tea, while at the same time creating a wide variety of utensils suited to contemporary life.
The family’s work can be found in leading museums around the world including The Brooklyn Museum and The British Museum.
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