Small Hagi-yaki tea cup, formed from the region’s distinctive soft clay and fired with the traditional biwa-iro (loquat-colored) pale peach glaze.
This tea cup will gradually develop a richer, vintage-like patina with continued use — a celebrated characteristic of Hagi ware.
The surface reveals delicate crackle (kannyu) that slowly deepens in character over time.
* 5 in stock
* Price is for 1
W 6.4 cm x H 5.5 cm / 85 - 95g
Holds 85ml.
Perfect condition ★★★★★ (New)
◾️IMPORTANT◾️
New Hagi ware will initially “sweat.”
This is because Hagi ware is made from a soft, coarse clay and is only lightly vitrified when fired.
As a result, the clay body retains many tiny sponge-like pores, giving it high absorbency.
Moisture placed inside the vessel slowly seeps through these micro-gaps and causes condensation on the surface. The way Hagi ware appears to “sweat” is not a flaw — it is one of its most celebrated characteristics born from its unique clay and natural glaze.
CARE and APPRECIATION
Soak before first use
Before using, soak the piece fully in water so that it absorbs moisture first, reducing the chance of visible seepage.
Rice-water or rice porridge method
If water still seeps through, immerse the vessel for a few hours in rice-rinse water or thin rice porridge; the starch will settle into the clay pores and naturally seal them.
Enjoy its transformation
The “sweating” and fine crackles (kannyu) are part of the beauty of Hagi ware.
It is a vessel meant to evolve with use — gradually developing a character that becomes uniquely yours.
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Hagi ware is a type of pottery produced in the Hagi area of Yamaguchi Prefecture
Hagi ware has long been known as a favorite of tea masters, and there is a saying, “First Raku, second Hagi, and third Karatsu"
Because the clay is coarse, it has high permeability, water retention, and heat retention properties. Moisture permeates through fine cracks on the surface (kannyu), which are created by the difference in shrinkage rate between the clay and glaze, and reaches from inside the vessel to the surface.
After many years of use, tea and sake permeate through these cracks, changing the color of the vessel's surface appropriately and giving it a withered appearance.
This penetration gradually changes the color of the vessel as it is used more and more, giving it an indescribable wabi-like flavor.
This change is called "Hagi's seven transformations" and is a characteristic appeal of Hagi ware.