Matcha Bowl Asuka

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.

Running Glaze on Reddish Body

This matchawan is wheel-thrown from natural clay into the classic Dojime shape (胴締形). A thick, distinctly opaque and flowing glaze in a luminous light blue creates a beautiful contrast with the reddish clay body, which remains visible at the base of the bowl.

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

Matchawan (抹茶碗)

The first forms of the tea bowl, also called a chawan or matchawan (抹茶碗), originated in ancient China and were imported to Japan at the beginning of the 13th century. Over time, a uniquely Japanese, highly significant and very complex artisanship developed around the chawan. To this day, the chawan is used in the Japanese tea ceremony to serve Koicha (濃茶)—a thick, dark tea made from the finest matcha—as well as Usucha (薄茶), a thinner, frothier version and the most common form of matcha preparation today.

This chawan is a particularly high-quality, handcrafted item, for which reason the shape and colour may vary slightly from the product illustration.