Matchawan Hana was produced in Toki – a Japanese city located in the Gifo prefecture on the Honsiu Island. Its origin constitutes a guarantee of conformity to the centuries-old tradition of the production of Japanese ceramics destined specifically for tea ceremony. Potter’s clay stoved in a stone oven equips the vessel with particular resistance to damage, and hence – high functionality. The simplicity of the vessel’s design gives it a touch of elegance, simultaneously increasing the comfort of matcha preparation ritual. The bowl, glazed with crystal enamel in the off-white shade embellished with a cherry blossom motif, brings to mind an idyllic Japanese spring, full of flourishing cherry tree aroma. Matchawan is the most convenient vessel destined for matcha preparation, constituting an important element of traditional tea ceremony. The vertical walls and wide bottom allow one to easily blend matcha powder with water and quickly obtain the foam on the surface of the matcha drink.
The traditional way to prepare matcha comes from the Japanese Tea Ceremony. It involves using a matcha bowl, a bamboo whisk- chasen and a bamboo spoon- chashaku. Place 2 chashaku spoons of matcha (1,5g) in a matcha bowl and pour 100ml of hot water (80 °C). Chasen in hand, vigorously whisk your matcha from the wrist in m-shaped, not circular, motion. In about 20 seconds your bowl should be filled with a perfect jade-green foam. You can add more water now if you like your matcha to be less strong.
Watch how Hitomi Saito, cofounder of Moya Matcha, prepares perfect matcha.