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| - | * 切り掛け釜（きりかけかま）, | + | ===History and Styles=== |
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| + | * 釜 for food since ~747 (CQ17), 釜 for tea since 1185–1333, | ||
| + | * This is the prototype for all 釜. This means //original form//, the term came to be used around 1555 with the proliferation of 釜 styles. | ||
| + | * 切り掛け釜（きりかけかま）, | ||
| * The brazier in that case may either be a 朝鮮風呂（ちょうせんふろ）, | * The brazier in that case may either be a 朝鮮風呂（ちょうせんふろ）, | ||
| + | * According to [[https:// | ||
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| + | {{gallery> | ||
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| + | * From around 1350 until XIV century, they were produced in two places: | ||
| + | * 芦屋（あしや） for the Chinese style; usually 真形 with designs (pine, bamboo and plum; cherry blossoms; hail...) or patterns. Production declined in 1550. Flat lid made from bronze; 鬼面（みめん）lugs. Praised for elegance. | ||
| + | * 天命（てんみょう）, | ||
| + | * Since ~1450, lots of tea masters had 釜 made in 京都; most famously the 雲龍釜. Tea masters then asked for more kettles, and 京都 became the center for 釜 production, trying to be distinctly Japanese. | ||
| + | * 利休 had each one of the 雲龍釜 made in 芦屋 and 天命, originally made not to damage the walls of the 炉, but most of them appeared shortly after from 京都. | ||
| + | * In 京都, Tsuji Yōjiro was most famous, made kettles for 利休 inlcuding a small 雲龍, which 利休 used as a hanging flower vase. | ||
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| - | {{ gallery>: | ||
| - | ===History=== | ||
| - | * The 釜 specifically used for tea is a 侘び invention from around 1550. | ||
| - | * Yōjiro was most famous, he was from Kyōto | ||
| ===Handling=== | ===Handling=== | ||
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| * Never touch with bare hands, since the oil will change the colour of the 釜. | * Never touch with bare hands, since the oil will change the colour of the 釜. | ||
| * When emptying, take one hishaku into the chakin darai, then empty, scour bottom, rinse bottom with water from the chakin darai, and place on the embers. | * When emptying, take one hishaku into the chakin darai, then empty, scour bottom, rinse bottom with water from the chakin darai, and place on the embers. | ||
| + | * Rust is not the end of all things. In fact, because rust binds tannins, it makes the bitter tea taste smoother! (KM26) | ||
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| + | ===Maintaining=== | ||
| + | * If it's very rusty, use electrolysis to remove the rust. | ||
| + | * When 釜 are made, they are heated to 100°-200° C and brushed with 漆. Because the surface then is too shiny, they are also, while hot, brushed with おはぐろ, | ||
| + | * // | ||
| ===Production=== | ===Production=== | ||
| - | * Outer mould in two parts from clay mixed with rice straw; surface texture very important. Fired together, then inner mould made, which is shaved and fired. Iron is poured into the moulds, the inner one is crushed for removal. Kettle is fired to obtain a better finish. | + | * Outer mold in two parts from clay mixed with rice straw; surface texture very important. Fired together, then inner mold made, which is shaved and fired. Iron is poured into the molds, the inner one is crushed for removal. Kettle is fired to obtain a better finish. |
| ===Sound=== | ===Sound=== | ||
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| {{ :: | {{ :: | ||
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| + | ===Artists=== | ||
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| + | kakutani | ||
| + | miyazaki kanshi | ||
| + | takahashi keiden 高橋敬典 | ||
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| + | hatashunsai 畠春斎 | ||
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| + | 般若勘渓 | ||
| + | 和田美之助 wadami | ||