Matcha Bowl Seiji

Studio Risou

A breathtaking matcha bowl handcrafted by Studio Risou. Dipped in light sea blue with a strong kan-nyū 貫入 effect (cracked look) obtained from the elaborate Seijiyū (青瓷釉) glaze typical of celadon ceramics.
Type Seiji style Kyô-yaki
Studio/Artist Studio Risou (利宋窯)
Origin Kyoto, Japan
Colour Light blue celadon
Purity/Clay Natural food safe clay, free of harmful substances
Shape Ido-gata (井戸形)
Dimensions Ø13.2cm x 7cm
Weight 320g
Glaze Seiji celadon (青磁) with kan-nyu (貫入) cracks
Artist's Stamp Studio stamp

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Risou 利宋窯

Studio Risou

Studio Risou was founded by Toshio Furukawa (古川利男), born in 1949. Captivated by Song dynasty celadon, he opened his kiln to study the craft and develop his own seiji wares, later becoming a member of the Kogei Association. The name Risou is made by taking the first character of Toshio (利男) and combining it with the character Sou (宋) from the Song dynasty. Today, Studio Risou is particularly famous for its mastery of the different crackled seijiyu (青瓷釉) glazes. Takuro Furukawa (古川拓郎), born in 1979, is the eldest son and second generation of Studio Risou.

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.


Kyo-yaki 京焼 / Kiyomizu-yaki 清水焼

Both kyo- and kiyomizu-yaki are general terms, often used together or interchangeably, for stoneware or porcelain pottery produced in the ancient imperial city of Kyoto and encompass a wide variety of ceramic styles. 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 nobility as well as the purchasing power of the market. This gave Kyô-yaki special status in Japanese ceramics, and for a long time it even determined the style for the whole country. Typical Kyoto wares are decorated with colourful, hand-painted motifs using overglaze enamels: a technique that emerged in the 17th century and is still a trademark of Kyo-yaki today.

Seiji 青磁 – Celadon

Seiji, literally "green porcelain", or celadon in Europe, is a form of jade green pottery that originated in ancient China. The glaze of seji is made from an iron oxide ash reduction fired at a temperature of over 1,200°C. This results in colours ranging from blue to green, depending on the iron content and the exact firing process. The technique eventually spread to Korea, Southeast Asia and Japan, where powder blue funsei (粉青) celadon wares, made in China during the Southern Song dynasty (1127-1279), were particularly prized at the time.

Like cracks on the ice of a frozen lake as spring approaches, the fine cracks on the surface of glazed ceramics are known in Japanese as kan-nyu (貫入) and are highly prized for their aesthetic quality. The special cracked effect is caused by the different rates of expansion and contraction between the body and glaze during firing.


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.

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