Premium Ceramic Chawan

High-quality ceramic, durable and with the ideal size for preparing matcha.

Preheat the chawan
Pour hot water into the chawan, filling about one-third. Let it sit for 20–30 seconds to warm the ceramic. Discard the water and gently dry the inside with a clean cloth. This helps maintain proper water temperature and improves emulsification.

Sifting the matcha (essential)
Place 1–2 grams of matcha through a fine sifter directly into the chawan. Use a small spatula or spoon to pass it through.
Sifting prevents clumping and ensures a smooth, velvety texture. Add water at the correct temperature
Use water at 70–80 °C. Hotter water will scorch the matcha and create bitterness. Start by adding a small amount (20–30 ml) to create a paste.

Initial emulsification
Using the chasen, gently blend in circular motions until the matcha fully dissolves. This creates a stable base for whisking.

Full whisking (traditional method)
Add water up to 60–80 ml for koicha (thick matcha) or 100–120 ml for usucha (thin matcha). Hold the chawan firmly with your non-dominant hand. Whisk rapidly in an “M” or “W” pattern, keeping your wrist relaxed. Continue for 15–25 seconds until a fine, consistent foam forms. The chasen tips should lightly brush the bottom, not press down.

Finishing
Slow down and finish with a gentle circular motion to smooth the surface. Enjoy the matcha directly from the chawan.

Hand wash with warm water and a soft cloth; avoid abrasive scrubbers.
Avoid drops or strong impacts, as ceramic can be damaged.
Allow it to dry completely before storing to maintain the material’s quality.
Do not leave matcha residue or liquids for long periods to prevent staining or glaze alteration.

• Ceramic chawan
• Individual box

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