Matcha Bowl
Aokage

Mino ware, produced in the historical province of Mino (today's Gifu Prefecture), has a long tradition of ceramics dating back to the 11th century. The ceramic development of Mino was closely linked to that of Seto in the neighboring Aichi Prefecture, where one of Japan's legendary six ancient kilns was located. With the growing popularity of the tea ceremony (Chanoyu 茶の湯) during the Momoyama period (1573–1615), numerous styles and glazing techniques emerged in Mino, including the yellow Kiseto, the black Setoguro and the Tenmoku glazes, as well as the famous Shino and Oribe ceramics. Since the 19th century, however, the region has been known primarily for its production of porcelain for daily use.

To prepare a light, frothy matcha, use a chashaku bamboo scoop to place two heaped portions (approx. 2g) of matcha powder into a tea bowl. For a particularly fine result, it is recommended to first pass the powder through a fine sieve. Then, carefully pour approximately 80ml of hot water (60°C to 80°C) into the bowl—avoid pouring the water directly onto the powder to prevent clumping.

Now, place the chasen matcha whisk vertically (at about a 90° angle) into the bowl and then move the whisk back and forth quickly but gently in a tight zigzag motion. If possible, avoid contact with the bottom and sides of the bowl, and avoid circular movements, in order to create the typical matcha foam. The faster you whisk, the finer and airier the foam will become. Practice makes perfect.

Hand-wash with warm water and a soft cloth or sponge. Dishwasher and microwave safe.