Japanese
Matcha Bowl
WABI-SABI

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, which was the location of one of the legendary Six Ancient Kilns of Japan. 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.

Wash with warm water and a mild detergent when necessary. Avoid placing in dishwasher or microwave.

Chawan 茶碗

The tea bowl, known as a chawan or matchawan, 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 – how matcha is more typically prepared. Chawan come in a variety of shapes and regional styles, sometimes with the addition of seasonal motifs, making them popular collectors' items.