{"id":197070,"date":"2025-07-28T16:04:47","date_gmt":"2025-07-28T14:04:47","guid":{"rendered":"https:\/\/moyamatcha.com\/?post_type=product&p=197070"},"modified":"2026-04-24T14:20:14","modified_gmt":"2026-04-24T12:20:14","slug":"matchawan-kioto-matcha-bowl","status":"publish","type":"product","link":"https:\/\/moyamatcha.com\/en\/produkt\/matchawan-kioto-matcha-bowl\/","title":{"rendered":"Matchawan Kioto matcha bowl"},"content":{"rendered":"\n
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\"Matchawan<\/figure>\n<\/div>\n\n\n\n
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Matchawan Kioto<\/h2>\n\n\n\n

The Matchawan Kioto draws attention with its deep, vibrant green glaze that evokes the color of tea fields and the tranquility of Japanese gardens. Its subtly irregular shape gives it an organic character, perfectly suited to the meditative ritual of preparing matcha.
The wide interior and stable base make whisking matcha with water or milk easy and enjoyable.<\/p>\n\n\n\n

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Matcha preparation in a bowl<\/h2>\n\n\n\n

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. <\/p>\n\n\n\n

Place 2 chashaku spoons of matcha (1,5g) in a matcha bowl and pour 100ml of hot water (80 \u00b0C). 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. <\/p>\n\n\n\n

Watch how<\/a><\/span><\/strong> Hitomi Saito, cofounder of Moya Matcha, prepares perfect matcha.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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