ORIBE CHAWAN (handcrafted Matcha Bowl)

(Please note: This is one of a kind and there are never two alike, so that once sold, this will be out of stock. It takes approximately 3 weeks from the time you order this item until the date it is shipped from Japan. In extremely rare cases, it may take up to 4 weeks. If you order this item with other items, they will be shipped together.)

diameter: 4.72inch (12cm) height: 2.95inch (7.5cm), standard Matcha bowl size
Sophisticated Kyo Yaki (Kyoto Style)
Made by Kyoshitsu Sasaki at Kirai kiln
Op.2310

This ORIBE CHAWAN is Raku-yaki, yet avant-garde, with free-spirited inspiration and a relaxed mood. ORIBE refers to Furuta Oribe (1563 - 1615), a Japanese general of the Warring States period. He is famous as one of the disciples of Sen no Rikyu (1522 - 1591), the founder of the Japanese tea ceremony, and his easygoing, comedic character is popularly known as HYOGEMONO. The form of the body, molded lower than a regular Matcha bowl, and the boldness of the drooping green glaze are truly a fusion of Raku and Oribe styles. This may truly be the most unique and original one-of-a-kind piece in the history of Raku-yaki.

This Matcha bowl is made by Kyoshitsu Sasaki at Kirai kiln. Kyoshitsu Sasaki is the fourth head of Shouraku kiln. Shouraku kiln, which opened in 1903, is one of the most traditional Raku-yaki kilns in Kyoto. Raku-yaki is the highest grade Matcha bowl used for the tea ceremony in Japan. (For details of Raku-yaki: RAKU YAKI - Avantgarde to Tradition page)

The name of "Kyoshitsu" and "Kirai" are from Daitokuji temple, which was erected in 1325. The temple has had a great influence on Japanese culture and CHANOYU traditional tea ceremony, since the spirit of CHANOYU is based in Zen philosophy. It is also said that Juko Murata or Sen no Rikyu, who is the famous tea master and pioneer of the tea ceremony, maintained close relations with Daitokuji temple.

The unique shape with distortion called KUTSUGATA, the lower formed body and the green glaze like a drooping green plant are the essence of HYOGEMONO. A special clay is used, made by kneading yellow ochre into the white clay. The iron content in ochre makes the red coloration. This slight mixture of ochre iron creates an exquisite gradation of white and pink. The unglazed clay surface around the KOHDAI base also offers a gradation of white and pink from the BINCHOTAN charcoal as well as the sides.

The eye-catching green glaze, in particular, creates a gradation of colors with an exquisite flow that defines the overall impression of this Matcha bowl. A traditional green glaze called AO RAKU YU is used. This glaze, which flows down gracefully like wisteria flowers in the wind, is one of the greatest highlights of this Matcha bowl. The glaze that flows down becomes darker and thicker as it falls, forming a three-dimensional impression. This is the part where the unique charm of this traditional glaze can be seen.

The traditional TEZUKUNE technique of forming only by hand, without using a potter's wheel, creates a unique tension at the waist and mouth. The distorted body is one of the characteristics of ORIBE, and Kyoshitsu Sasaki's avant-garde sense of humor is evident in the use of this shape, despite being Raku-yaki. This style, which would have been unthinkable in Sen no Rikyu's time, is truly the leading edge of Raku-yaki design.

This Matcha bowl is completed after a total of four firing processes. The first time is unglazed. At this stage, the Matcha bowl is entirely pink due to the iron content. It is then fired a second time with BINCHOTAN charcoal. At this stage, the area hit by the charcoal turns white. Particularly hot areas develop a black color. Finally, it is fired with a characteristic green glaze. Because of the different melting points of the glazes, the final firing is usually done at a lower temperature. The timing of removal from the kiln is very critical to create the atmosphere of the glaze, which takes on a darker hue as it drips.

Raku-yaki has a water-absorbing property. If used regularly over a long period of time, the aesthetic of the surface gradually changes. It is also a feature of using Raku-yaki that the atmosphere becomes more WABI SABI. One of Sen no Rikyu's famous seven disciples, Oribe Furuta inherited the WABI SABI spirit from Sen no Rikyu, but became a legend in Japan due to his free-spirited ideas and style.

Oribe-style Matcha bowls are often used in a special tea ceremony called ROBIRAKI. This ceremony is usually held around November, when the lush greenery of summer is missed in Japan. For this reason, the lush, drooping, beautiful leafy atmosphere of this Matcha bowl is considered to be exactly the right atmosphere for the ceremony. With such authenticity and yet a relaxed atmosphere, this Matcha bowl will make your green moment more pleasant than ever. (More info: Sen no Rikyu & the ZEN spirit)