Matchawan plays an important part of traditional Japanese tea ceremony and a beautiful object as well. The colours of matchawan Nepu can remind us of a dense dark forest, as it’s almost black in its lowest parts and gradually becomes lighter as the glaze reaches the top just like the forest becomes lighter the higher you look, as the sun shines through the branches. This tea vessel was first shaped in a mold and then worked on by hand, that’s why its shape is unique and unrepeatable. It was crafted on Honsiu Island in the Oroshi district of the city of Toki. The Oroshi district is famous for making recognised ceramics, including shino ware, known for its unique glazing style. Its wide bottom makes it easy to prepare matcha using a chasen, the – traditional bamboo whisk used to combine matcha powder with water. This carefully crafted matchwan will make a useful vessel as well as a stylish element of your 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.