A stunning matcha bowl made entirely by hand by Master Kimura in the chōsen karatsu-yaki style (朝鮮唐津), in which black and white layers of glaze appear to merge, symbolising the harmony and oneness of opposites, a fundamental Zen principle.
Product Chōsen Karatsu-yaki style chawan tea bowl
Origin Kyoto, Japan
Artisan Noritada Kimura
Colour / Glaze Blue, grey and cream, iron and ash glaze
Material Ceramic
Shape Ido-gata (井戸形)
Decoration -
Artist's mark Seal to base
Packaging Gift box
  Each item is handmade therefore size, colour and glazing may vary slightly.

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Noritada Kimura 木村 宜正

Born in 1968, Noritada Kimura is the son of renowned ceramicist and Kyoto Living Treasure, Morinobu Kimura (木村 盛伸), as well as the younger brother of Nobuyuki Kimura (木村 展之) who is also a celebrated potter. Having apprenticed under and worked alongside his father at the family studio for many years, he set up his own kiln in the Iwakura area of Kyoto.


Chōsen Karatsu 朝鮮唐津

Karatsu-yaki is a style of pottery produced in and around Karatsu, Saga prefecture. Chōsen Karatsu, literally “Korean Karatsu”, is a particular type of Karatsu-yaki that is said to have been brought over from the Joseon dynasty (1392-1897), and typically features a black iron glaze on the bottom of the object with a cascade of milky white ash glaze over the top. The two glazes melt into one another to create a striking contrast. Karatsu, which can be translated as “port to China”, was a hub for international trade since ancient times and when Karatsu-yaki became treasured as tea vessels in the Azuchi-Momoyama period (1573-1600) it established itself as a leading centre for pottery production.


This high-quality matcha bowl is best cleaned with lukewarm water. It should be hand-washed without the use of detergent. Rinse the bowl immediately after use and dry with a clean cloth. Matcha residue that remains in the matchawan too long can adversely affect the taste of future brews.

Do not put boiling water in the bowl.

If necessary, matcha or green tea leaves can be used for more intensive cleaning. To do this, take a handful of quality green tea (ideally Japanese sencha), steep the leaves for just a few seconds in 70°C hot water, then wipe the bowl thoroughly with them. The antioxidative power of the green tea will provide natural cleansing without affecting flavour. Matcha powder can also be used for this purpose.

Before the first use, we recommended rinsing the bowl several times with lukewarm water and rubbing it with green tea leaves or matcha, as described above. This will neutralise any odour that may be present in the new bowl.

Product Details

Chawan 茶碗

The tea bowl, known as a chawan or matchawan, originated in China and began to be imported to Japan in the 13th century. To this day the chawan is used in the Japanese tea ceremony to serve koicha: a thick, dark tea made with the finest matcha, as well as usucha: a thinner, frothier, diluted version – how matcha is more typically prepared. Chawan come in a variety of shapes and regional styles, sometimes with the addition of seasonal motifs, making them popular collectors' items.

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