Mino ware Matcha Chawan Off White

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Mino ware Matcha Chawan Off White

TWTE-MB-1420

$52.50 / unit

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Hand-crafted in Mino, Japan, from delicately carved ceramic, the Chawan is a traditional bowl used for preparing and drinking matcha. From Gifu prefecture, this Mino ware Chawan, coated with glossy white hues, balances tradition with modern aesthetics.

12x7.5cm

Mino ware Japanese Ceramic

Mino ware (美濃焼, Mino-yaki) refers to Japanese pottery that was produced in Mino Province around the towns of Toki and Minokamo in Gifu Prefecture, central Japan. The history of Japanese pottery in the Toki area appears to have started more than 1,300 years ago.

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

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Australia Post - Parcel Post.

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Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

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How To Make

What you need

Step 1: Preheat 1g per 100mL

Step 2: Sieve

Step 3: Temperature 80°C/176°F

Step 4: Whisk & Serve

Mino ware Matcha Chawan Off White
Matcha Spoon
Matcha bowl
Cloth
Whisk
Scales
Sieve

Heat water in kettle to 80°C/176°F.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.

Using a dry cloth wipe the Chaiwan from any water residue.

Add 1g (1 teaspoon) of Matcha per 100mL.
Sieve Matcha powder into a bowl.

Add 10mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to create a paste.

Add the remaining 90mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air, releasing aromas and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.