Japanese Matcha Bowl
Youhenkon

Mino-Yaki 美濃焼

The stoneware and porcelain produced in Mino has a very long and well-known tradition. As early as the 11th century, ash-glazed stoneware was produced here. Until the end of the Edo period, Mino ceramics were sold together with ceramics from Seto, which were also very famous, under the name "setomono". The glazing techniques from Mino are particularly striking: Seto glazes as yellow seto (kiseto) and black seto (setoguro), Shino glazes (opaque white glazes) and green copper glazes of Oribe wares.

Rice Straw Ash Glaze Nagashigake

This matchawan (抹茶碗) is turned on the potter's wheel from natural clay into the classic dojime (胴締形) shape. The matcha bowl is made in the style of a light rice straw ash glaze (nagashigake; 流し掛け).

This high-quality matcha bowl is best cleaned with lukewarm water only. Rinse the bowl quickly after each use and dry it with a clean cloth. Matcha residue left in the matchawan for too long or allowed to dry out will oxidize and can adversely affect the flavor.

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

In case of disturbing impurities, matcha or green tea leaves can be used for cleaning.For this purpose, take a handful of good green tea (ideal e.g. Japanese Sencha), let the leaves steep in 70°C hot water for only a few seconds and then carefully wipe out the bowl with it.Alternatively, matcha powder can also be used for this purpose.

The antioxidant power of green tea will provide natural cleaning without affecting the taste. Before first use, it is recommended to rinse the bowl several times with lukewarm water and rub it out with green tea leaves or matcha, as described above. This will neutralize any odor that may be present in the new bowl.

Matchawan (抹茶碗)

The first forms of tea bowl, also called chawan or matchawan (抹茶碗), originated in ancient China and were imported to Japan with the beginning of the 13th century. Over time, Japan's own very complex craftsmanship has developed around the chawan. To this day, the chawan is used in the Japanese tea ceremony to serve koicha (濃茶): a thick, dark-colored tea made from the finest matcha, as well as usucha (薄茶): a thinner, frothier, diluted version and the most common form of matcha preparation to date.

This chawan is a particularly high-quality handmade article, which is why the shape and color may vary slightly from the product image.