Matchawan – or in other words a bowl – is definitely the most comfortable tool destined for drinking and preparing matcha. It’s also an integral element of Japanese tea ceremony. Its broad bottom facilitates the process of mixing matcha powder with water and obtaining fluffy foam on the surface of the matcha drink. The Nonoka bowl was made from potter’s clay in Gifu prefecture. The name ‘Nonoka’ – which in translation means ‘wildflowers’ – derives from the pink floral ornamentation, with which the matchawan is ebmellished. The bottom of the vessel is bare and bright, while the larger part of the bowl is glazed with dappled enamel, resembling a volcanic soil base. The bowl is an example of Mino ware, which is one of the most important and prominent Japanese pottery techniques. The crockery created in accordance to Mino can be found in every other Japanese household. Mino-yaki has its origin in present-day Korea and its history dates back to the 7th century.
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.