A traditional matchawan is supposed to increase the comfort of matcha preparation, hence increasing the pleasure stemming from the ritual – and matchawan Yami was created in the spirit of the very same destination. Made of potter’s clay, renowned for its resistance to damage, and glazed with black, equally resistant crystal enamel in the shade of onyx. The navyish detail at the brink of the vessel gives the bowl a sense of uniqueness and innovation. Matchawan Yami was produced in Toki – a Japanese city located in the Gifo prefecture on the Honsiu Island. 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.