Matcha bowls

Matcha - A Queen of Japanese Tea Ceremony...

Matcha can be enjoyed in various ways, with the most popular preparations being usucha (thin matcha), koicha (thick matcha), and the increasingly popular matcha latte. Each style offers a distinct flavor and experience, depending on your liking :)

Usucha is the lighter, more common matcha preparation. Its delicate and frothy nature is perfect for daily drinking or when you want a lighter, more refreshing cup of matcha.

Matcha to Water Ratio: 1 to 2 grams of matcha powder per 70–100 ml of water.
Preparation: Whisk the matcha powder with hot water (around 70–80°C / 160–175°F) until frothy, using a "W" or "M" motion.

Koicha is the more intense, concentrated style of matcha. The preparation is rich and syrupy, with a smooth, velvety texture and deep umami flavors. Traditionally, koicha is served during special tea ceremonies and is made with the highest quality matcha.

Matcha to Water Ratio: 3 to 4 grams of matcha powder per 30–40 ml of water.
Preparation: Gently whisk the matcha and water together until the mixture is thick and smooth, without froth. It should be a dense, velvety consistency.

A matcha latte combines the vibrant flavors of matcha with creamy milk (or plant-based alternatives) to create a smooth, cosy drink. It’s a modern, popular twist on traditional matcha. The milk softens the natural bitterness of matcha, offering a rich, comforting experience. You can also add maple syrop or honey if you like a bit of sweetness.

Matcha to Milk Ratio: About 1 to 2 grams of matcha powder per 100–200 ml of milk (or milk alternative, such as oat, almond, or soy milk).
Preparation: Sift the matcha powder into a bowl, add a small amount of hot water (70–80°C / 160–175°F), and whisk until smooth and frothy. Then, heat your milk (steaming works best) and pour it over the matcha, creating a creamy, frothy blend.

Choosing Your Matcha Bowl: What to Consider

When selecting a matcha bowl, consider the following:

Purpose: Are you preparing matcha for a formal ceremony, a casual session, or simply for your own enjoyment?
Size: Larger bowls offer more space for whisking and are traditional for formal ceremonies, while smaller bowls are perfect for more intimate servings.
Material: Ceramic bowls are most common, but you may also find beautiful wooden or porcelain options.
Aesthetic: Choose a bowl that resonates with your personal taste :)

Bowl types

Matcha bowls, or "chawan", play an important role in the Japanese tea ceremony. Their size, shape, and material not only affect the aesthetic of the tea ritual but also the experience of drinking matcha. Here’s a guide to help you explore the different types of matcha bowls and their unique qualities:

1. Traditional Japanese Chawan (Tea Bowl)

The classic chawan is typically wide, with a rounded base and a flared rim, designed for easy whisking of matcha. These bowls are often handcrafted and can vary in color, texture, and design, reflecting the artistry of the maker. They are larger in size, providing ample space for the matcha to swirl freely, which helps create a smoother, more aerated froth.

Best for: Formal tea ceremonies or when you want to enjoy the full ceremonial experience.
Material: Usually ceramic or porcelain.
Key Features: Wide, deep, and easy to handle for whisking.

2. Hira Chawan (Flat Matcha Bowl)

A hira chawan is a flatter, wider bowl with a more shallow base. The shape allows for a larger surface area, which helps with the quick and even whisking of the matcha. These bowls tend to have a more minimalistic and contemporary feel and are often used for informal tea rituals or modern interpretations of the traditional tea ceremony.

Best for: Casual or modern tea ceremonies, or when you enjoy a more open, spacious bowl to appreciate the vibrant green color of matcha.
Material: Can vary from ceramic to porcelain to wood.
Key Features: Shallow and wide, offering a larger surface for whisking.

3. Ko Chawan (Small Matcha Bowl)

The ko chawan is a smaller, more intimate bowl, traditionally used for the "koicha" (thick matcha) served in formal tea ceremonies. The compact size of these bowls gives a sense of elegance and simplicity, allowing for a more focused, personal tea experience. These are ideal if you prefer a more subtle, refined approach to matcha, especially for higher quality, powdered matcha.

Best for: Serving thick matcha or for smaller servings, ideal for those seeking a more meditative experience.
Material: Often made from clay or ceramic.
Key Features: Compact and delicate, suited for thick matcha.

4. Raku Chawan (Raku Bowl)

Raku ware is a traditional Japanese pottery style that originated in tea ceremonies. These bowls are distinctively made by hand and fired using a unique method that creates a textured, sometimes uneven surface with vivid, rustic colors. Raku chawan are cherished for their aesthetic beauty and the tactile sensation they provide when holding.

Best for: Tea enthusiasts who appreciate the artistry and history of Raku pottery. Perfect for informal tea sessions where the focus is on the beauty of the bowl itself.
Material: Clay with a distinctive glazed finish.
Key Features: Textured, handcrafted, with an emphasis on the artistic appearance of the bowl.

5. Neri Chawan (Unpolished Bowl)

A neri chawan is characterized by its earthy, raw feel. These bowls are often left unglazed or with minimal glaze, showcasing the natural texture of the clay. The rustic, simple design of a neri chawan reflects a connection to nature and the appreciation of imperfection, making it ideal for those who want a more grounded and humble tea experience.

Best for: Tea drinkers who value simplicity, natural beauty, and a more rustic, down-to-earth approach.
Material: Unpolished clay or minimally glazed ceramic.
Key Features: Raw, earthy, unrefined, and natural in appearance.