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Chawan

Chawan (茶碗) – tea bowl

Koicha Chawan

Most Koicha teabowls will fall into two major divisions

Koraimono

Koraimono 高麗ÅF of which there are numerous suitable types

Tenmoku

seiji 青磁: zogan  象嵌 Ko-unkaku 古雲鶴, kyogen-bakama 狂言袴
Ido 井戸
Oido 大井戸
Aoido 青井戸
ko ido 小井戸
Idowaki 井戸脇
kokanyu 小貫入
Soba 蕎麦
Kumagai 熊谷
Tamago-de 卵手
Katade 堅手 a. ko 古, b. amamori 雨漏; c. kinkai 金海
Kohiki 粉引
Mishima 三島 a. ko- 古
Hakeme 刷毛目 a. ko- 古, b. muji 無地
Totoya 魚屋
Kakinoheta 柿の蔕
Irabo 伊羅保 a. ko-, b. kugibori 釘堀, c. katamigawari 片身 変, d. ki-irabo 黄
Goki 御器 a. momiji 紅葉
Gohon 御本 a. gohon; b. goshomaru 御所丸; c. warikodai 割 高台
Han-shi 半使
Mosan 茂山 a Japanese potter, one of several sent to make/oversee tea ceramics production at the JPN-established kilns in Busan (Pusan), Korea
Wamono

Wamono 和物

Raku a mnemonic for remembering the order cho-cho-do, i’-so-sa, cho-toku-ryo-tan, kei-ko-sei-kaku, Kichizaemon
1st-Chojiro 長次郎 -d. 1589
2nd-Chokei 常慶 -d. 1635
3rd-Do’nyu/Nonko 道入・ノンコ -d.1656
4th-Ichi’nyu 一入 -d.1669; deshi> Ohi 大樋
5th-So’nyu 宗入 -d.1716
6th-Sa’nyu 左入 -d.1739
7th-Cho’nyu 長入 -d.1770
8th-Toku’nyu 得入 -d.1774
9th-Ryo’nyu 了入 -d.1834
10th-Tan’nyu 旦入 -d.1854
11th-Kei’nyu- 慶入 d.1902
12th-Ko’nyu 弘入 -d.1932
13th-Sei’nyu 惺入 -d.1944
14th- Kaku’nyu 覚入 -d.1980
Kichizaemon  吉左衛門 b. 1949-
Kuniyaki; several suitable for koicha, mainly Mino, Seto
Korean derived Wamono
Satsuma 薩摩; early black teabowls; later decorated bowls
Yatsushiro 八代; Agano 上野; Kokura 小倉
Shodai 小代
Karatsu 唐津
okugorai 奥高麗,
madara 斑,
chosen-garatsu 朝鮮唐津
seto-garatsu 瀬戸唐津 1. honde 本手, 2. kawakujira 皮鯨
mishima-garatsu 三島唐津
hori-garatsu 堀唐津
jakatsu 蛇
kuro-garatsu 黒
Takatori 高取
Hagi 萩
Seto  瀬戸 and Mino 美濃
Setoguro 瀬戸黒
Kiseto 黄瀬戸
Shino 志野 a. E-shino 絵, b. nezumi shino 鼠,c. beni shino 紅, d. neriage 練上
Oribe 織部 a. Kuro-Oribe 黒
Usucha Chawan

In Chakai, “koicha bowls” are usually used for the first (Raku) and maybe second bowl (Korai, Hagi, Karatsu, etc.) but the third bowl is almost always decorated. In Chaji, is it repetitious to used another koicha bowl here so the usucha bowls should properly all be “decorative.”

Usucha Chawan

Among Karamono bowls, those proper for usucha would be

sometsuke, shonzui or gosu underglaze cobalt
kinrande overglaze red, green and/or gold
okugorai blue and white (not cobalt underglaze)
Shimamono like Annan are sometsuke types plus overglaze red and green. They have been popular usucha bowls since Rikyu’s time; namban 南蛮 chawan are practically unknown
Oranda 和蘭 / 阿蘭陀 European teabowls are very rare but not unknown. Modern teabowls are much more common but nomenclature is still undecided.
Koraimono bowls useful for usucha include the following

zogan Seiji (inlaid celadon)ÅF unkaku, kyogenbakama
Mishima
e-gorai with paintings, carvings
gohon tachizuru, etc.
Kyo-yaki 京焼 refers to ceramics originally made in Kyoto but might include anything influenced by the ceramics created there. These are the first Japanese ceramics signed by their makers. **even Raku Chojiro made hirajawan and tsutsujawan. At Omote, black is used for koicha, red is used for usucha. “Decorated” Raku was made in Edo to compete in the fertle market

Ninsei 野々村仁清 -c1670
Kenzan 尾形乾山 1663-1743
Aoki Mokubei 青木木兵 1767-1833
Ninami Dohachi 仁阿弥道八 1783-1855
Eiraku XI Hozen 永楽保全 1795-1854
the Eiraku family continues to make beautiful thin tea chawanÅF
XII Wazen 和全 1823-96
XIIIA Kaizen 回全 1834-76; XIIIB Kyokuzen 曲全 1819-1883
XIV Tokuzen 得全 1853-1909 > wife Myouzen 妙全 1852-1927
XV Shozen 正全 1880-1923
XVI Sokuzen 即全 1917-98
XVII Zengoro 善五郎 1944-
Okuda Eisen  奥田  1753-1811
Ogata Shuhei 尾形  1788-1839
Awata-yaki 粟田焼
Kuniyaki (outside Kyoto) KYUSHU

e-garatsu
chosen-garatsu
mishima-garatsu
Takatori
MINO

ki-seto
e-shino
Oribe: kuro Oribe, narumi,
ETC.

The teabowl should coordinate with the (Tabako bon and) Hi’ire (being careful not to duplicate or interfere).

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