Matcharu Authentic Japanese Artisan Hagi-yaki Chawan – Handcrafted Biwa Glaze Matcha Bowl with Artisan Stamp

Regular price $70.00

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Matcharu Authentic Japanese Artisan Hagi-yaki Chawan – Handcrafted Biwa Glaze Matcha Bowl with Artisan Stamp
Matcharu Authentic Japanese Artisan Hagi-yaki Chawan – Handcrafted Biwa Glaze Matcha Bowl with Artisan Stamp
Regular price $70.00

Earthy Warmth & Organic Form: Handcrafted Japanese Hagi-yaki Chawan

Immerse yourself in the timeless art of the Japanese tea ceremony with this authentic handcrafted Hagi-yaki Chawan. Renowned for centuries among tea masters under the classical ranking "First Ido, Second Hagi, Third Karatsu," this bowl embodies the soulful essence of Wabi-sabi through raw texture, spontaneous glaze flow, and unpretentious form.

Artisanal Features & Craftsmanship

  • Warm Biwa-iro (Loquat) Glaze: Bathed in a rich, honeyed apricot-amber glaze, overlaid with spontaneous trails of milky-white rice-straw ash that drip organically over the ribbed exterior.

  • Tactile Rokuro-me Ridges: Deliberate horizontal throwing rings circle the bowl, offering a secure, comfortable hold and a satisfying textural experience every time you raise the bowl.

  • Living Ceramic Patina (Hagi-no-Nanabake): The fine crackle network (kannyu) will gently drink in green tea tannins through repeated use, deepening in color and telling the story of your tea journey over time.

  • Carved Foot with Maker's Mark: The sturdy, grog-textured earthenware base proudly displays an impressed circular artisan seal (tō-in), verifying its authentic Japanese workshop origin.

  • Whisk-Friendly Contour: Features a broad, rounded interior well that gives your bamboo whisk (chasen) ample room to aerate ceremonial matcha into a creamy, dense jade micro-foam.

Specifications

  • Origin: Handcrafted in Yamaguchi Prefecture, Japan

  • Style: Hagi-yaki (Biwa-style stoneware)

  • Glaze: Honey-loquat base with milky-white ash drips and fine crackle finish

  • Foot Detail: Exposed coarse clay with impressed potter's seal

  • Recommended Use: Ceremonial Usucha (thin tea) and Koicha (thick tea)

Care Instructions

  • Before first use, soak the bowl in clean lukewarm water for 10 minutes to condition the crackle glaze.

  • Rinse thoroughly with warm water after each use; never use abrasive scouring pads, harsh chemical soaps, dishwashers, or microwaves.

  • Allow to dry completely in a well-ventilated area before storing to prevent moisture retention.

Ways to Use

Discover different methods to prepare and enjoy your matcha, from traditional ceremonies to modern variations.

Usucha Matcha: A popular, smooth, and frothy brew. This thin preparation highlights matcha's fresh flavor, perfect for daily enjoyment or informal tea ceremonies.

1

Warm up your tea bowl (Chawan) and whisk (Chasen)

Warming your matcha bowl and whisk (chasen) for 3 mins will help keep the bowl warm to maintain the ideal water temperature of 70-80°C during preparation, and it will also soften the whisk for better frothing.

Warm up your tea bowl (Chawan) and whisk (Chasen)
2

Sift Matcha

Sift 1.5 - 2g of matcha directly into your warmed bowl for a perfectly smooth, airy powder.

Sift Matcha
3

Pour Hot Water and Whisk

Pour 70 ml of hot water at around 175°F (70–80°C) into the bowl, then whisk the matcha. Whisk quickly for about 20 seconds in a zigzag 'M' or 'W' motion until a fine, creamy foam forms on top.

Pour Hot Water and Whisk

A ceremonial, thick-style matcha reserved for the most revered tea rituals. It is designed to celebrate the finest matcha quality and deliver an intense, deeply spiritual tasting experience.

1

Warming your matcha bowl and whisk (chasen) & Sift Matcha

Warming your matcha bowl and whisk (chasen) in hot water in 3 mins will keep the bowl warm to maintain the ideal water temperature of 70-80°C during preparation and hot water also soften the whisk for better frothing. Sift 5g of matcha into the warmed bowl for a smooth, airy powder.

Warming your matcha bowl and whisk (chasen) & Sift Matcha
2

Pour Hot water into the bowl and Whisk

Pour in 30 ml (2 tablespoons) of hot water at around 180°F (75–80°C). Using your Chasen, gently whisk, knead or stir the Matcha in slow, circular motions until it becomes smooth and thick — not frothy.

Pour Hot water into the bowl and Whisk
3

Add more hot water to complete the perfect Koi Matcha

Gradually add another 20 ml of hot water and continue mixing slowly until you achieve a rich, glossy, and creamy texture.

Add more hot water to complete the perfect Koi Matcha

A comforting, creamy beverage made by combining vibrant, whisked matcha with warm, frothy milk, offering a unique balance of green notes and silky smoothness

1

Make Matcha Base

Prepare Matcha: Sift 3-4g of matcha into a warmed bowl.

Make Matcha Base
2

Whisk & Froth

Add 70ml hot water (70-80°C) and whisk vigorously for 15-20 seconds to create a fine foam.

Whisk & Froth
3

Assemble Latte

Pour 150ml of steamed milk/ nut milk... into the whisked matcha, serve immediately.

Assemble Latte

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