Matcha Bowl
Yuzu

Merchant and passionate Chajin (“tea person”), Nunami Rozan, is credited as the founding father of Banko-yaki. Back in the 18th century he opened a kiln in what is now Asahi-machi, Mie prefecture, stamping his wares with 萬古不易 – banko-fueki: “eternally unchanging” – in the hope that his ceramics would be passed down across generations. Today Banko-yaki is still produced in the Mie prefecture, primarily in the city of Yokkaichi, and is a protected traditional craft of Japan.

To make a bowl of light and frothy matcha, put two heaped scoops (approx. 2g) of matcha powder into the bowl using a Chashaku bamboo scoop. For an extra smooth result, make sure to sift the matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl, without pouring directly onto the powder to avoid clumping.

Next, take a Chasen matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!

Wash by hand with warm water and a soft cloth or sponge, then dry with a tea towel. Do not put in dishwasher.