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Ohi Ware Ame-yu Tea Bowl by Ohi Choami - Amber Glaze Chawan Raku Lineage with Tomobako
Ohi Ware Ame-yu Tea Bowl by Ohi Choami - Amber Glaze Chawan Raku Lineage with Tomobako
Regular price
Dhs. 1,020.00 AED
Regular price
Sale price
Dhs. 1,020.00 AED
Taxes included.
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Experience authentic Japanese tea culture with this Ohi Ware Ame-yu Tea Bowl by Ohi Choami. This Japanese Matcha Bowl serves as a Kanazawa Pottery masterwork and Raku Lineage ceramic, featuring Amber Glaze Bowl artistry and Wabi Sabi Chawan form—a must-have for any Tea Practitioner seeking authentic Kaga Domain Ceramic and Urasenke Tea Ware.
━━━━━━━━━━━━━━━━━━━━
🔹 [ BASIC DETAILS ]
• Artist: Ohi Choami (大樋長阿弥)
• Technique: Ohi ware (大樋焼) — hand-formed with ame-yu (飴釉) amber glaze
• Era: Contemporary (Heisei–Reiwa period)
• Origin: Kanazawa, Ishikawa Prefecture, Japan
• Dimensions: Diameter approx. 11 cm × Height approx. 8.5 cm (4.3" × 3.3")
• Box: Tomobako (artist-signed wooden box) inscribed "大樋 茶盌" with signature and seal
• Condition: Excellent – no cracks, chips, or repairs
━━━━━━━━━━━━━━━━━━━━
🔹 [ CULTURAL & ARTISTIC INSIGHT ]
Ohi ware was established in 1666 when Raku Chozaemon I traveled from Kyoto to Kanazawa at the invitation of the Maeda clan, bringing Raku techniques to the Kaga domain. What emerged was not imitation but transformation — the ame-yu (飴釉) amber glaze became the defining signature of Ohi, a color born from local materials and regional temperament. No other kiln in Japan produces this precise amber — deep as autumn honey, warm as firelight held in clay.
The Ohi kiln holds a singular position in Japanese tea culture as the official tea ware of the Urasenke school in the Kaga region. This is not ceremonial title alone — it reflects generations of potters shaping bowls in direct response to the requirements of chanoyu as practiced by one of its most influential schools.
This bowl by Ohi Choami carries that accumulated understanding. The thick walls hold warmth in the hands. The amber glaze pools and thins, creating passages of deep caramel alongside lighter honey tones. Darker areas accumulate where the glaze gathers in depressions, lending the surface a geological depth — as though the bowl had absorbed warmth over decades of use.
*"Amber holds the warmth of every hand that came before — three and a half centuries of touch, concentrated in clay."*
━━━━━━━━━━━━━━━━━━━━
🔹 [ DEEP-DIVE COMMENTARY ]
**The Ohi-Raku Connection**: The founding of Ohi ware in 1666 represents one of the most significant transfers of ceramic knowledge in Japanese tea history. When the fifth-generation head of the Raku family sent his student Chozaemon to Kanazawa, he carried with him the hand-forming techniques and low-fire glazing methods that define Raku ware. In Kanazawa, these techniques met local clays and the aesthetic preferences of the Maeda domain, producing something distinct: Ohi's characteristic ame-yu glaze replaced Raku's signature black and red.
**Ame-yu (Amber Glaze)**: The amber glaze that defines Ohi ware derives from a lead-based flux combined with iron oxide, producing the warm caramel-to-honey spectrum visible in this bowl. Like all Ohi glazes, it is fired at relatively low temperatures (approximately 800°C), which preserves the glaze's depth and luminosity. The variation in color across the surface — from dark caramel to light amber — results from differences in glaze thickness and kiln atmosphere, each bowl recording its unique passage through fire.
**Form and Touch**: This bowl's robust, cylindrical form with thick walls is characteristic of Ohi chawan designed for winter use. The taller-than-wide proportions concentrate the warmth of whisked matcha, while the thick walls retain heat in the hands — a functional consideration that becomes aesthetic when experienced during a cold-weather gathering. The slight irregularity of the rim — achieved through hand-forming rather than wheel-throwing — is central to the Raku-descended aesthetic, where each bowl is understood as a unique event rather than a reproducible form.
**Urasenke Affiliation**: The Ohi kiln's historical role as the official tea ware provider for the Urasenke school in the Kaga region means that these bowls were shaped in dialogue with some of the most demanding practitioners of chanoyu. This relationship — potter and tea master in continuous conversation — has refined Ohi form and glaze over generations, producing bowls that are deeply attuned to the requirements of the tea room.
━━━━━━━━━━━━━━━━━━━━
🔹 [ 日本語解説 ]
【基本情報】
• 作家：大樋長阿弥
• 技法：大樋焼（手捻り・飴釉）
• 時代：現代（平成〜令和）
• 産地：石川県金沢市
• 寸法：直径約11cm × 高さ約8.5cm
• 付属：共箱（「大樋 茶盌」箱書・落款あり）
• 状態：良好（ヒビ・カケなし）
【解説】
大樋焼は寛文六年（1666年）、京都の楽家から加賀藩前田家に招かれた初代長左衛門に始まる、金沢を代表する茶陶です。楽焼の手捏ね技法を受け継ぎながら、地元の土と飴釉（あめゆう）を用いることで、楽焼とは異なる独自の境地を切り開きました。
大樋焼の代名詞である飴釉は、鉛を媒溶剤とし鉄分を発色剤とする低火度釉です。本作では深い琥珀色から蜂蜜色まで豊かな色の変化が見られ、釉薬の厚薄が生む陰影が立体的な表情を作り出しています。厚手の胴は冬場の茶席で抹茶の温もりを逃さず、手に包み込むような安心感があります。
大樋焼は裏千家と深い結びつきを持ち、加賀における裏千家御用窯として歴代の茶人と対話を重ねてきました。その伝統の中で磨かれた造形と釉調は、使うほどに味わいを増す、茶人のための一碗です。
━━━━━━━━━━━━━━━━━━━━
🔹 [ SHIPPING & PACKAGING ]
• Dispatch: Within 1-6 business days
• Carrier: Japan Post EMS / UPS (with tracking)
• Packaging: Carefully wrapped with protective materials
*Amber holds the warmth of every hand that came before — three and a half centuries of touch, concentrated in clay.*
━━━━━━━━━━━━━━━━━━━━
🔹 [ BASIC DETAILS ]
• Artist: Ohi Choami (大樋長阿弥)
• Technique: Ohi ware (大樋焼) — hand-formed with ame-yu (飴釉) amber glaze
• Era: Contemporary (Heisei–Reiwa period)
• Origin: Kanazawa, Ishikawa Prefecture, Japan
• Dimensions: Diameter approx. 11 cm × Height approx. 8.5 cm (4.3" × 3.3")
• Box: Tomobako (artist-signed wooden box) inscribed "大樋 茶盌" with signature and seal
• Condition: Excellent – no cracks, chips, or repairs
━━━━━━━━━━━━━━━━━━━━
🔹 [ CULTURAL & ARTISTIC INSIGHT ]
Ohi ware was established in 1666 when Raku Chozaemon I traveled from Kyoto to Kanazawa at the invitation of the Maeda clan, bringing Raku techniques to the Kaga domain. What emerged was not imitation but transformation — the ame-yu (飴釉) amber glaze became the defining signature of Ohi, a color born from local materials and regional temperament. No other kiln in Japan produces this precise amber — deep as autumn honey, warm as firelight held in clay.
The Ohi kiln holds a singular position in Japanese tea culture as the official tea ware of the Urasenke school in the Kaga region. This is not ceremonial title alone — it reflects generations of potters shaping bowls in direct response to the requirements of chanoyu as practiced by one of its most influential schools.
This bowl by Ohi Choami carries that accumulated understanding. The thick walls hold warmth in the hands. The amber glaze pools and thins, creating passages of deep caramel alongside lighter honey tones. Darker areas accumulate where the glaze gathers in depressions, lending the surface a geological depth — as though the bowl had absorbed warmth over decades of use.
*"Amber holds the warmth of every hand that came before — three and a half centuries of touch, concentrated in clay."*
━━━━━━━━━━━━━━━━━━━━
🔹 [ DEEP-DIVE COMMENTARY ]
**The Ohi-Raku Connection**: The founding of Ohi ware in 1666 represents one of the most significant transfers of ceramic knowledge in Japanese tea history. When the fifth-generation head of the Raku family sent his student Chozaemon to Kanazawa, he carried with him the hand-forming techniques and low-fire glazing methods that define Raku ware. In Kanazawa, these techniques met local clays and the aesthetic preferences of the Maeda domain, producing something distinct: Ohi's characteristic ame-yu glaze replaced Raku's signature black and red.
**Ame-yu (Amber Glaze)**: The amber glaze that defines Ohi ware derives from a lead-based flux combined with iron oxide, producing the warm caramel-to-honey spectrum visible in this bowl. Like all Ohi glazes, it is fired at relatively low temperatures (approximately 800°C), which preserves the glaze's depth and luminosity. The variation in color across the surface — from dark caramel to light amber — results from differences in glaze thickness and kiln atmosphere, each bowl recording its unique passage through fire.
**Form and Touch**: This bowl's robust, cylindrical form with thick walls is characteristic of Ohi chawan designed for winter use. The taller-than-wide proportions concentrate the warmth of whisked matcha, while the thick walls retain heat in the hands — a functional consideration that becomes aesthetic when experienced during a cold-weather gathering. The slight irregularity of the rim — achieved through hand-forming rather than wheel-throwing — is central to the Raku-descended aesthetic, where each bowl is understood as a unique event rather than a reproducible form.
**Urasenke Affiliation**: The Ohi kiln's historical role as the official tea ware provider for the Urasenke school in the Kaga region means that these bowls were shaped in dialogue with some of the most demanding practitioners of chanoyu. This relationship — potter and tea master in continuous conversation — has refined Ohi form and glaze over generations, producing bowls that are deeply attuned to the requirements of the tea room.
━━━━━━━━━━━━━━━━━━━━
🔹 [ 日本語解説 ]
【基本情報】
• 作家：大樋長阿弥
• 技法：大樋焼（手捻り・飴釉）
• 時代：現代（平成〜令和）
• 産地：石川県金沢市
• 寸法：直径約11cm × 高さ約8.5cm
• 付属：共箱（「大樋 茶盌」箱書・落款あり）
• 状態：良好（ヒビ・カケなし）
【解説】
大樋焼は寛文六年（1666年）、京都の楽家から加賀藩前田家に招かれた初代長左衛門に始まる、金沢を代表する茶陶です。楽焼の手捏ね技法を受け継ぎながら、地元の土と飴釉（あめゆう）を用いることで、楽焼とは異なる独自の境地を切り開きました。
大樋焼の代名詞である飴釉は、鉛を媒溶剤とし鉄分を発色剤とする低火度釉です。本作では深い琥珀色から蜂蜜色まで豊かな色の変化が見られ、釉薬の厚薄が生む陰影が立体的な表情を作り出しています。厚手の胴は冬場の茶席で抹茶の温もりを逃さず、手に包み込むような安心感があります。
大樋焼は裏千家と深い結びつきを持ち、加賀における裏千家御用窯として歴代の茶人と対話を重ねてきました。その伝統の中で磨かれた造形と釉調は、使うほどに味わいを増す、茶人のための一碗です。
━━━━━━━━━━━━━━━━━━━━
🔹 [ SHIPPING & PACKAGING ]
• Dispatch: Within 1-6 business days
• Carrier: Japan Post EMS / UPS (with tracking)
• Packaging: Carefully wrapped with protective materials
*Amber holds the warmth of every hand that came before — three and a half centuries of touch, concentrated in clay.*
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