The tea bowl, known as a Chawan or Matchawan (抹茶碗, literally: "matcha tea bowl") in Japanese, originated in China and began to be imported to Japan in the 13th century. To this day, the Chawan is used in the Japanese tea ceremony to serve Koicha: a thick, dark tea made with the finest matcha, as well as Usucha: a thinner, frothier, diluted version – and how matcha is typically prepared for everyday drinking. Chawan come in a variety of shapes and regional styles, sometimes with the addition of seasonal motifs, making them popular collectors' items.
Matcha Bowl
Fubuki
Perfect for a cozy matcha moment, this Chawan bowl is covered in a striking black and white Tenmoku style glaze, evocative of a snow-covered forest.
| Item | Matcha tea bowl |
| Colour | Black and white |
| Origin | Gifu, Japan |
| Style | Mino-yaki |
| Dimensions | Ø12.3 x 7.7cm |
| Material | Ceramic |
| Shape | Han-tsutsu-gata (半筒形 "half cylindrical") |
| Packaging | Gift box |
Please note that each piece is handmade and unique, therefore the glaze will not be identical to the product photo.
€38.90
Chawan 茶碗
Mino-Yaki 美濃焼
Produced in the historic Mino province, present-day Gifu prefecture, Mino-yaki has a long ceramic history dating back to the 11th century, and since the 19th century has specialised in porcelain for everyday crockery. Mino ceramic production developed in correlation with that of Seto, in neighbouring Aichi prefecture, where one of the legendary Six Ancient Kilns of Japan was located. A variety of styles and glazing techniques were produced in Mino following the Japanese tea ceremony, or Chanoyu, boom in the Momoyama period (1573–1615), including yellow Kiseto, black Setoguro and Tenmoku glazes, as well as Shino and Oribe wares.
Anwendung
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.
Pflege und Reinigung
Wash by hand with warm water and a soft cloth or sponge.