Matcha Bowl
Ginfuji

KYO YAKI 京焼 / KIYOMIZU-YAKI 清水焼

Kyo- and Kiyomizu-yaki are terms often used together or interchangeably for stoneware or porcelain pottery produced in the ancient imperial city of Kyoto, and are representative of a wide variety of different styles of ceramics. From 794 to 1603, Kyoto was the imperial capital and attracted the most skilled artisans in the country. Even after the seat of government was moved to Edo, now Tokyo, Kyoto remained the cultural and intellectual centre of Japan. As such, it attracted Japan's most skilled artisans, who were supported by the nobility as well as the purchasing power of the market. This gave Kyô-yaki a special status in Japanese ceramics and for a long time it even determined the style of the whole country. Typical Kyoto wares are decorated with colourful, hand-painted motifs using overglaze enamel pigments: a technique that emerged in the 17th century and is still a trademark of Kyo-yaki today.

KESSHO-YU 結晶釉 / "CRYSTAL" GLAZE

The kessho-yu is a glaze that forms crystals as it melts and cools. When fired in the Touan kiln, this crystallisation process is manipulated to create unique, floral patterns on the surface - hence the name kessho-yu 花結晶 "crystal flower".

This high-quality matcha bowl is best cleaned with lukewarm water only. Rinse the bowl quickly after each use and dry it with a clean cloth. Matcha residues that remain in the Matchawan too long or dry out oxidise and can adversely affect the taste.

Please do not clean the matcha bowl in the dishwasher or with detergent or washing-up liquid. Likewise, do not put boiling water in the bowl.

In case of disturbing impurities, matcha or green tea leaves can be used for cleaning. To do this, take a handful of good green tea (ideally, for example, Japanese Sencha), steep the leaves for just a few seconds in 70°C hot water and then wipe the bowl thoroughly with it. alternatively, matcha powder can also be used for this purpose. The antioxidant power of the green tea will provide natural cleansing without affecting the taste.

Before first use, it is recommended to rinse the bowl several times with lukewarm water and rub it with green tea leaves or matcha, as described above. This will neutralise any odour that may be present in the new bowl.