Matcha Bowl
Nonkou Inazuma

SKU
0730
Original Japanese kuro raku matcha bowl (matchawan; 抹茶碗) by Studio Shōraku. Intended for tea ceremony, this black, tall raku-yaki bowl was handmade by Shoraku Sasaki.
Type Kyo-yaki/raku-yaki (楽焼)
Kind Natural clay Raku stoneware
Studio/Artist Handmade by Shoraku Sasaki at Studio Shōraku
Origin Kyoto, Japan
Colour Black
Purity/Clay Natural food safe clay, free of harmful substances
Shape Raku-gata (楽型), handcrafted
Dimensions c. Ø11.3cm x 9cm
Weight c. 315g
Firing 1,200-1,250°C, 8-10 minutes
Artist's Stamp Yes
€429.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

SKU
0730
In stock

Producer

Shoraku Sasaki from Studio Shōraku

Studio Shōraku was founded in Kyoto in 1903 and is one of the most respected traditional raku manufacturers in Japan. The bowls follow a wabi-sabi aesthetic, which is paramount for good raku bowls. Shoraku Sasaki, born in 1944, is the third generation of his family to run the studio.

Matchawan 抹茶碗

The tea bowl, known as a chawan or matchawan, originated in China and began to be imported to Japan by the 13th century. Over time, Japan's own complex craftsmanship developed around the chawan. To this day, chawans are used in Japanese tea ceremony to serve koicha (濃茶): a thick, dark tea made with the finest matcha, as well as usucha (薄茶): a typical preparation of matcha resulting in a thinner, frothier, diluted tea.

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

Production

Raku-Yaki 楽焼

Raku-yaki is lead-glazed tea pottery made for tea ceremony which is fired relatively briefly and usually freely moulded by hand. It was initially produced only in the colours red (aka-raku) and black (kuro-raku), with white, amber and, rarely, green oribe raku bowls being later additions. Raku bowls feel very soft and warm, absorb a lot of moisture and gain patina and beauty over time. They are considered the finest bowls for tea ceremony, with red and black considered the best colours to complement the bright green matcha. The first raku bowl is said to have been made around 1579 by the brickmaker Chōjirô under the guidance of the great tea master Sen no Rikyû. After his death, Chōjirô was honoured by Prince Hideyoshi by bestowing the raku seal upon his successor, Jôkai. Since then, the Jôkai family has used the name Raku and, along with a few smaller potteries, still produces these exceptional tea accessories in Kyoto.

Kuro-Raku 黒楽

Black raku (kuro raku, 黒楽) requires a special rough clay containing sand and a high iron and manganese content from the Kamigawa River in Kyoto. In Japan, the special black quality of the bowl is considered the best colour to bring out the bright green of the matcha. The Raku family ensures to dig out and store enough clay for the three following generations. Several layers of glaze (kamogawa-ishi) are cut and applied with pressure, then covered with a transparent raku glaze. The 1,200-1,250°C firing temperature is relatively high, and the red-hot bowl is removed after only 8-10 minutes to cool. The result is a non-sintered, high-fired earthenware. Authentic kuro raku bowls have a small dent on the side where they are cut out.

Care

This high-quality matcha bowl is best cleaned with lukewarm water only. Rinse the bowl immediately after each use and dry it with a clean cloth. Matcha residue that remains in the matchawan too long, drying out and oxidising, can adversely affect the taste of future brews.

Please do not clean the matcha bowl in the dishwasher or with detergent or dish soap. Likewise, do not put boiling water in the bowl.

Matcha or green tea leaves can be used for deep cleaning. To do this, take a handful of good green tea (Japanese sencha, for example, is ideal), steep the leaves for just a few seconds in water heated to 70°C and then carefully wipe the bowl clean with them. The antioxidant power of the green tea will naturally cleanse the bowl without affecting flavour.

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

Product Details

Matchawan 抹茶碗

The tea bowl, known as a chawan or matchawan, originated in China and began to be imported to Japan by the 13th century. Over time, Japan's own complex craftsmanship developed around the chawan. To this day, chawans are used in Japanese tea ceremony to serve koicha (濃茶): a thick, dark tea made with the finest matcha, as well as usucha (薄茶): a typical preparation of matcha resulting in a thinner, frothier, diluted tea.

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

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