Cha No Yu
A deep and wide, 355ml chawan provides enough room for the chasen to effortlessly move back and forth to produce froth and dissolve the matcha powder. Its robust shape sits nicely in both hands. The sea foam-green lacquer with white accents summons images of ocean waves lightly passing over a sandy shore.
A Kusenaoshi is used for drying and for storing Chasen, matcha whisk. It helps to maintain the proper shape of Chasen and protects the fine tines from breakage.
The chasen, matcha whisk, is an integral part of Cha No Yu. It is used in a zig-zag motion to dissolve powdered matcha in a bowl with water.
Tokoname clay is one of Japan's six original kiln styles. The clay reacts with tannins in the tea to decrease bitterness and bring out even more sweetness. Designed for Gyokuro, this 120ml teapot ensures a slow and steady pour that will get all the umami out of your precious tea.
A chashaku is a bamboo scoop that is traditionally used to measure matcha for serving (One full scoop of matcha is equivalent to 1 gram). This chashaku is handmade in Japan and derives from a darker bamboo, adding elegance to your matcha set.
Handmade by Rito Aoshima in the Shitoro-Yaki pottery style, this 400ml Katakuchi Chawan is perfect for making matcha the traditional way and moving it into smaller cups. When using a traditional chawan, the tea does not pour easily. Katakuchi Chawan lets you whisk your matcha and then cleanly pour it into other containers. It's excellent for sharing matcha with guests.
Shiboridashi is a Japanese tea-brewing vessel adapted for high-end Japanese teas. Shiboridashi, literally translated as "to squeeze out," will deliver all the umami that such teas possess. Tokoname clay reacts with tannins in the tea to decrease bitterness. The size of this 80ml shibo makes it perfect for solo tea sessions.
Tetsubin, a traditional Japanese cast iron kettle, is a staple of Japanese tea-making. Cast iron is known to enhance water's flavor, giving tea a sweeter, fuller taste and highlighting its subtle notes. This handmade Tetsubin is adorned with a traditional Arare pattern ("Hailstone"). Its 1.2 liters volume makes it sufficient for a prolonged, uninterrupted tea session.
Tokoname teapots date back over 900 years ago to the Heian Period. The clay inside reacts with tannins in the tea to decrease bitterness. Carefully crafted in Aichi prefecture, this 350ml teapot is well thought through and has a mesh lining filter inside.
The Kyusu has been used to brew Japanese tea for ages. As respected in the culture, the white color symbolizes purity and relates to the spiritual world. With a capacity of 200ml, it's an ideal teapot for Sencha and Gyokuro green tea.
To indulge in proper matcha drinking, we recommend this Japanese matcha set which includes: Chashaku, a bamboo scoop used to measure matcha for serving; Chasen, bamboo whisk to properly mix matcha with water; And Chawan, the bowl in which to prepare matcha and to drink it from.
Tsubame Chakoshi (tea sifter) strikes a balance between straightforward elegance and functionality, lending a refined air to the simple actions of sifting matcha and filtering loose leaves. No two pieces are exactly alike due to the dappled, tsuchime (槌目) surface - a result of skilled artisans' hand-hammering.
Shiboridashi is a Japanese tea-brewing vessel adapted for high-end Japanese teas. Literally translated as "to squeeze out," this 110ml Shiboridashi will deliver all the umami that such teas possess. In Japanese culture, the white color symbolizes purity and relates to the spiritual world.