Daichi (大地) Brown Earth Matcha Bowl
Couldn't load pickup availability
Complete your matcha setup
Everything you need to whisk at home
-
Era Ceremonial Matcha Powder - Uji, KyotoCeremonial grade matcha from Uji, Kyoto160 AED
-
Era Matcha ScoopMeasures 3g, exactly one bowl55 AED
-
Furui (篩) Era Matcha SifterSifts out clumps for a smoother bowl85 AED
Daichi (大地), Brown Earth Matcha Bowl
Daichi means the earth, the ground itself. The glaze is a warm clay brown scattered with pale mineral flecks, finished with a thin dark line around the rim. Inside, the same flecked brown runs all the way down to the well.
Daichi is made in Mino, Gifu Prefecture, where potters have worked the local clay for more than thirteen centuries. The flecks aren't painted on. They appear on their own as minerals in the glaze separate in the kiln, so their size and spread change from one bowl to the next.
Daichi stands on its own, outside our series. It is the simplest bowl in our range: no contrasting band, no colored interior, just earth and glaze. The surface is dry and slightly rough in the hand, closer to fired stone than to glossy porcelain.
Highlights
- Warm brown glaze with pale mineral flecks, unique to every bowl
- Thin dark line finishing the rim
- Made in Mino, Gifu Prefecture, Japan
- Comfortable size and weight for whisking matcha every day
- Fired in a small batch, so your bowl will differ slightly from the one photographed
Origin & Craftsmanship
Mino ware has been fired in the kilns of Gifu Prefecture for over 1,300 years, making it one of Japan's oldest pottery traditions still in use today. Glazes like Daichi's are made to let the clay show through rather than cover it. The dark rim frames the bowl, and everything below it is left to the fire.
Overview
Overview
In the Japanese tea tradition, the glaze on a chawan is called its keshiki (景色), its landscape. It is read slowly, the way you would take in a view: where the color gathers in the mikomi (見込み), the well of the bowl, where it thins at the rim, where it meets the kōdai (高台), the foot.
Our chawan are made in Japan, most of them Mino-yaki (美濃焼) from Gifu Prefecture, where kilns have been firing for over 1,300 years. No two firings are the same, so no two landscapes are either. The bowl you receive is the only one with its exact keshiki.
Tea masters have a phrase for this: ichigo ichie (一期一会), one time, one meeting. Every bowl, like every bowl of matcha whisked in it, happens once.
How to use
How to use
- Add your matcha powder to the bowl, then pour in hot water at around 70 to 80°C.
- Use a bamboo chasen (whisk) to mix briskly in an M or W motion until a fine froth forms on the surface.
- Drink straight from the chawan, the traditional way.
The curved inside of the bowl gives the whisk room to move, so the foam comes out smooth and even.
💡 Tip: For an iced matcha latte, whisk your matcha in the bowl first, then pour it over cold milk and ice.
Care & Storage
Care & Storage
- Hand wash with warm water and mild soap.
- Not for the dishwasher or microwave.
- Dry fully, foot included, before putting away.
- Variation in color and tone is the bowl’s keshiki, not a flaw.
