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A Hagi-yaki (萩焼) katakuchi yuzamashi (片口 湯冷まし), a pouring vessel traditionally used in Japanese tea preparation to cool freshly boiled water before brewing delicate green teas.
The bowl has a broad, softly rounded body with a pronounced single pouring spout (片口 / katakuchi) formed directly from the rim. Its pale grey-white glaze is characteristic of Hagi ware, with subtle crazing and gentle tonal variations across the surface. Inside the bowl, several soft blush-pink firing marks add warmth and individuality to the otherwise restrained palette.
A yuzamashi (湯冷まし) is used to lower the temperature of hot water before it is poured over tea leaves. This is especially useful for teas such as sencha and gyokuro, which are generally prepared with water cooler than boiling temperature in order to bring out their sweetness and umami while reducing bitterness.
Hagi ware originated in present-day Yamaguchi Prefecture and has been closely connected with Japanese tea culture for centuries. It is admired for its soft clay body, subdued glazes and surfaces that gradually develop character through use. Fine crazing and subtle changes in colour are traditionally considered part of the beauty of Hagi-yaki.
