Matcha Bowl
Mange-Yuteki

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.

Silver Tenmoku Glaze "Mange-Yuteki": Oil Drop Pattern

This fine matchawan is made from natural clay and formed into the classic wan shape (wannari; 椀形) using a potter's wheel. The matcha bowl has a high-quality tenmoku glaze (tenmoku-yu; 天目釉); a black ash feldspar glaze made of feldspar, lime and iron oxide. An excess of iron causes crystal flecks to appear on the surface, reminiscent of drops of oil. This is how the classic Kyô-yaki tenmoku glaze (yuteki-tenmoku; 油滴天目) is created, which in this unique matcha bowl is reminiscent of a kaleidoscope (mange; 万崋) of delicate, crystalline oil drops (oil drop kaleidoscope, mange-yuteki; 万崋油滴).

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.

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.