Matcha Bowl

Studio Toan

Original Matchawan (抹茶碗) tea bowl with silver-blue crystal glaze. When fired in the Touan kiln, the crystallisation process is manipulated appropriately to create the unique floral patterns on the surface. Made entirely by hand.

Type Kyo-yaki / Kiyomizu-yaki (清水焼)
Studio/Artist Touan (陶あん)
Origin Kyoto, Japan
Colour Cream and blue
Purity natural clay, food safe, pollutant free
Shape Ido-gata (井戸形)
Dimensions approx. ø 13.5cm, H 7.5cm
Weight 270g
Glaze "Crystal flowers" glaze with silver-blue colouring
Stamp With studio stamp

Delivery : 1–3 business days

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In stock


Touan 陶あん

Founded in 1922 as a Kyo-yaki/Kiyomizu-yaki kiln at Sennyuji Temple in Higashiyama, Kyoto. Today there are around 20 craftsmen at the main workshop, making it one of the largest kilns in the city. The area where the main store is located was originally a traditional Kyoto roof tile production site run by the first generation of the Touan kiln. The third generation, 土渕善英, studied sculpture in Germany and has spent many years researching glazes, while fourth generation 土渕善亜貴 is currently the head of pottery and the creator of the iconic Touan "Crystal Flower" glaze.


The first forms of the tea bowl, also called chawan or matchawan (抹茶碗), originated in ancient China and were imported to Japan at the beginning of the 13th century. In the course of time, Japan's own, very complex craftsmanship has developed around the chawan. To this day, the chawan is used in the Japanese tea ceremony to serve koicha (濃茶): a thick, dark-coloured tea made from the finest matcha, as well as usucha (薄茶): a thinner, frothier, diluted version and the most common form of matcha preparation to date.

This chawan is a particularly high-quality handmade item, which is why the shape and colour may vary slightly from the product image.



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.


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.

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