MATCHAWAN MIZU
Mizu Matchawan is a traditional tea bowl for preparing and drinking matcha. The glaze on this bowl is symbolizes the combination of two elements of matter: water and earth. The predominant blue on the matchawan resembles the colour of the sky on a sunny day. This unique vessel with irregular edges was crafted on Honshu Island in Oroshi district of the city of Toki, recognized for making renowned shino stoneware. Its walls are gently slanted inwards which make it easy to hold but also help to make matcha effortlessly without the risk of spilling. For matcha preparation we recommend using a chasen : the traditional bamboo whisk with delicate bamboo prongs that help mix water with matcha efficiently.
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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. |
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Watch how Hitomi Saito, cofounder of Moya Matcha, prepares perfect matcha.
