Raku ware was born during Japan’s Momoyama period (1573–1603 CE), founded by Chojiro (birth year unknown–1589 CE), the first-generation master of the Raku family. From its very beginning, Raku ware was created specifically for tea, evolving alongside the aesthetics of the chanoyu Japanese tea ceremony, shaped by Sen no Rikyu (1522–1591 CE).

Black Raku, also known as Kuro Raku. The deep black glaze is created from iron-rich stones, ground and layered repeatedly to achieve its distinctive depth and luster. Fired using the traditional hikidashi method, Black Raku tea bowls are placed into a kiln heated to approximately 2,200°F (1,200°C) and removed after just 5 to 10 minutes. This distinctive Raku firing process gives each bowl its soft texture and warm, intimate presence.

Black Raku tea bowls are still widely used in tea gatherings today, often reserved for the principal guest. Each bowl is formed individually by hand, shaped to settle naturally into the palms while balancing visual weight with physical presence. Guided by the maker’s intuition, subtle variations in firing bring forth the character that defines Black Raku.

Red Raku, also known as Aka Raku. Like Black Raku, Red Raku are carefully hand-formed one by one, shaped to feel at ease in the hands. Traditionally made from iron-rich red clay and finished with a clear glaze, Red Raku is fired at approximately 1472°F (800°C), producing its signature gentle warmth of color. Today, artisans often apply a layer of ochre-rich clay to deepen the crimson tones, allowing flame and mineral to paint natural landscapes across the surface. Within this restrained palette of reds, browns, and greys, each bowl reveals its own keshiki—a scenery shaped by fire, touch, and time.