€29,95
A traditional ceramic pot for preparing and drinking matcha tea. Made by hand on a potter’s wheel, so may differ slightly from the one pictured. The dish should not be washed in the dishwasher.
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Matchawan Tokyo catches the eye with its organic form and non-obvious glazing. The irregular edges and unique shape give it a soft, almost sculptural character. The teapot was glazed in shades of gray-blue with delicate transitions that resemble the pattern of mountain fog or clouds.
It was handmade in Mino, on the island of Honsiu, Japan. Okashi was created in the spirit of the Japanese wabi-sabi philosophy, which values imperfection and authenticity of form.
The teapot has a stable base and a wide interior, ideal for preparing matcha in the traditional way. The wide bottom makes mixing matcha with water or milk very easy. Later, all you need to do is enjoy the taste and effects of matcha tea.
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.
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Matchawan Tokio matcha bowl
