Soft grey matchawan tea bowl handpainted with the Seven Flowers of Autumn in a traditional Kiyomizu-yaki style. Perfect for celebrating tsukimi: the Autumn moon viewing festival.
Product Kyo-yaki / kiyomizu-yaki chawan tea bowl
Origin Kyoto, Japan
Studio / Artist Shunzan
Colour / Glaze Pale grey with overglaze decoration
Material Ceramic
Shape Wan-nari (椀形)
Dimensions Ø12.2 x 7.5cm
Weight 260g
Decoration Handpainted flowers, gold detail
Artist's Mark Seal to base
  Each item is handmade therefore size, colour and glazing may vary slightly.

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Shunzan 俊山

The Shunzan kiln specialises in kiyomizu-yaki, drawing on the traditions of the legendary Kyoto potters Nonomura Ninsei (1648-1690) and Ogata Kenzan (1663-1743). The kiln was founded in 1917 and is currently in its third generation, helmed by Shunji Mori (森俊次, b.1957, Kyoto), who was certified a Kyo-yaki/Kiyomizu-yaki Traditional Craftsman in 2008.

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.


Kyo-yaki 京焼 / Kiyomizu-yaki 清水焼

Both Kyo- and Kiyomizu-yaki are general terms, often used together or interchangeably, which refer to pottery produced in Kyoto, representing a variety of different styles. Historically Kiyomizu-yaki exclusively referred to pottery made on the road leading up to the ancient Kiyomizu Temple – now a UNESCO World Heritage site. Typical Kyoto wares are decorated with colourful hand-painted motifs using overglaze enamel pigments: a technique that appeared in the 17th century and is still a hallmark of Kyo-yaki today. From 794 to 1603 Kyoto was the imperial capital, attracting the most skilled artisans across the country. Even after the seat of government moved to Edo, present day Tokyo, Kyoto continued to be the cultural and spiritual centre of Japan.


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.

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