Matchawan Kinbo is a unique vessel destined for preparing and drinking matcha. Its irregular edges and intermingling colours give it a rather cosmic look as the emerging blue colour resembles the stardust floating in the air. This matcha bowl was crafted on Honsiu Island in the city of Toki. The Oroshi district is famous for making recognised ceramics, including the distinctive shino ware. This matchawan was shaped in a molded by hand, that’s why its shape is unrepeatable and special. The walls of the vessel are delicately slanted inwards which make it very comfortable to hold in hands. Its wide bottom makes it easy to prepare matcha using a chasen, or traditional bamboo whisk, used to combine matcha powder with water. This beautifully crafted matchwan will not only make a useful matcha vessel but also a stylish element of our kitchen.
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.