Matcha Bowl - Matchawan Fuyu

Matchawan Fuyu was handcrafted on a potter's wheel from gray clay with a delicate addition of fireclay and glaze glaze made according to centuries-old Japanese tradition. It was created in the limited KOOE series for MOYA made by the Krakow-based KOOE ceramics studio, whose products are characterized not only by beautiful forms but also by exceptional strength due to their high-temperature firing. Each matchawan in this series is a unique handicraft, so its appearance and size may slightly differ from that in the photo. .

Matchawan is a traditional tool used in Japanese tea ceremonies. It is also by far the most convenient vessel for drinking matcha, which is best beaten with a bamboo broom (so-called chasenem). The vertical walls of the bowl and the wide bottom allow you to easily and conveniently „beat” the matcha in water and quickly obtain a layer of surface foam. Please note that the temperature of the water in which matcha is prepared should not exceed 80 °C.

Matcha preparation in a bowl

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.