Ideal for budding matcha enthusiasts and tea ceremony initiates alike, this set makes no compromises. The tea bowl is an iconic, handbuilt Raku chawan: a symbol of Japanese aesthetic philosophies and tea culture. The chasen and chashaku are each hand-carved by Yasaburo Tanimura (谷村弥三郎), a 25th generation chasen maker who is carrying on his family's 500 year old tradition. The chakin is handwoven in a strong Hoda-ori weave, traditionally used by tea masters who were members of the samurai class. The tea itself is the exquisite work of a 17th generation farmer, showcasing the elegance of Uji matcha
The set contains:
- Aka or Kuro Raku chawan (matcha bowl) - made in Japan by Enraku (円楽)
- Kurotake Shin Chasen (matcha whisk) - made in Japan by Suikaen
- Susudake Chashaku (matcha scoop) - made in Japan by Suikaen
- Handwoven Hoda-ori Chakin (tea cloth) - made in Japan
- Stainless Steel sifter - made in China
- 20g can of Kiku-no-Sono matcha - grown in Uji by Yoshida Meichaen
Also included are:
- How to Make Matcha instructional card
- Gift Box
Care and Use Instructions
Because of their porosity, raku chawan are very 'soft' and delicate. Before its first use, we highly recommend soaking the entire piece in warm water for 30 minutes, allowing water to enter and tighten the gaps in the clay, before air drying it completely. For additional strengthening, rice water (the cloudy water left when washing rice) can be used, with the tiny rice particles helping fill the gaps in the clay. Be sure not to let the bowl soak for too long as the clay might begin to soften.
For each subsequent use, soaking for a few minutes is all that is needed. At first the bowl will produce a clay odour, but this will disappear with time and repeated use.
Due to their porous nature, raku chawan should only be used for preparing matcha and not for holding any type of food.
Teaware You'll Enjoy Using
円楽 Enraku Kiln Raku Chawan
One of Japan's most recognisable styles, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyu in the late 16th century.
翠華園 Suikaen Shin Matcha Whisk
Made in Takayama, Nara by Yasaburo Tanimura (谷村弥三郎), the shin (真) shape is one of the most popular due to its elegant curves. With roughly 64 tines, it is suitable both for whipping up a fine, foamy usucha and kneading a thick, rich koicha.
Artisanal Japanese Matcha
A delicate blend of Okumidori and Samidori, this tea exemplifies the elegance and balance of Uji matcha, and can be enjoyed both as koicha and usucha.
Uji has long been at the centre of Japanese tea and has been famed for its high-quality matcha production for centuries.