Among the many Korai-style Korean ware tea vessels, the Mishima style is one that is still very often preferred in the Enshū school of tea ceremony. We often refer to a utensil as “in the Mishima style”, but frequently forget to appreciate the deeper variations and traits of the style. In this article I have attempted to shed some light on how even in one specific style of earthenware the variation in method and aesthetic value can be as great as the elaborate application of zōgan motifs or senkoku illustrations, and the simplicity of the creamy konahiki surface or a single brushstroke as seen in the hakeme style.
Tea ceremony is a beautiful practice that encapsulates most of Japan's traditional arts. Although the learner in the beginning of his practice focusses mostly on the perfection of the execution of a service of tea, once somewhat accustomed to it the road opens to an exploration of peripheral elements such as choice of implements, flower arrangement and appreciation of calligraphic scrolls.