* 1547 first Japanese-made tea bowl used in CNY.
       * Golden tea bowl by 秀吉 is actually a wooden bowl with golden lacquer making it look like it was glazed
       * great [[https://chano-yu.com/types-of-japanese-pottery-and-porcelain/|article]]
       * [[seto]], famous originally for 天目（てんもく）, later also other shapes, in a more rustic style popular around 1550-1620.
           * Seto Black
           * Yellow Seto
           * Shino (like [[unohanagaki]]
           * [[oribe|織部]]
           * 伯庵（はく　あん）
       * [[imari|伊万里（いまり）]], blue-and-white or polychrome overglaze enamel from around 1650.
       * [[raku|楽]] lineage
          * 長次郎（ちょうじろう）
          * 了入（りょうにゅ）IX
        * 京焼（きょう　やき）
            * [[ninsei|仁清]]（にんせい）（~1694). Founder of 綺麗詫び（きれい　わび）, highly influential.
            * [[kenzan|尾形 乾山]]（おがた　けんざん）, greatest potter of Tokogawa / Edo period (1663-1743)
        * [[oribe|織部]]

===六古窯===
   * Read ろっこよう.
   * A categorisation from the early 20<sup>th</sup> century by a ceramic researcher.

   - {{ruby|瀬戸|せと}}. Since XII. They tried imitating the Chinese celadon, but only succeeded in imitating iron oxide-glazed 天目 glazes. Clay is kaolin and porcelain stone turning white in firing. Lots of different glazes.
   - {{ruby|常滑|とこなめ}}. Also since XII, biggest producer today with around 1000 kilns. Wood ash glaze, using rough clay earth, reddish colour.
   - {{ruby|越前|えちぜん}}. Since XII, similar to 常滑, often domestic pottery.
   - {{ruby|信楽|しがらき}}. Near lake Biwa, clay with feldspar granules that leaves little scratches on the surface.
   - {{ruby|丹波|たんば}}. Famous for their {{ruby|穴窯|あながま}} (//tunnel kilns//). Often unglazed.
   - {{ruby|備前|びぜん}}. Again, since XII, but only took off in XVI. 60-day firing at low temperatures, sometimes wrapped in straw. Unglazed. The clay is a bit annoying for making ceramics.

➡️ I have a 茶人好 名窯 茶碗 set. It doesn't align 100% with the above six kilns, but it has:
   -  瀬戸 野田東山
   -  信楽 高橋介炎 
   - 丹波 市野信水 
   - 備前 木村陶峰 
   - 萩 赤瀬清泉 
   - 唐津 鶴田純久


===Leaking===

I had a leaking 水指: Take rice water from washing rice. Bring to a boil, pour into pre-warmed 水指. Let cool, heat up again, let cool, rinse. It worked quite well!