Shin Series (真) — Master Matcha Bowl
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Complete your matcha ritual
Everything you need to whisk at home
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Era Ceremonial Matcha Powder - Uji, KyotoCeremonial grade matcha from Uji, Kyoto160 AED
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Era Matcha ScoopMeasures 3g, exactly one bowl55 AED
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Furui (篩) — Era Matcha SifterSifts out clumps for a smoother bowl85 AED
Mastery. Purity. Precision.
The Shin Series represents the height of Japanese ceramic mastery — a collection defined by precision, discipline, and timeless restraint.
Each bowl is made in Japan and fired at 1200°C, the temperature at which earth transforms into permanence. Every contour, ridge, and surface carries a quiet confidence, a balance between symmetry and spontaneity.
Formed from fine clay and finished with complex, layered glazes, each piece embodies years of refinement. The glaze flows differently on every bowl, revealing tones, textures, and depth unique to the firing. Edges are finished with precision, lips subtly curved for comfort and balance — a tactile harmony between form and function.
Beyond beauty, the Shin bowls are made for performance. Their proportions ensure a smooth whisking motion, while the weight distribution grounds the user in rhythm and control. This is the master’s tool — not just for ceremony, but for those who approach the matcha ritual with the same devotion to craft as the kilns that fired it.
Inspected individually for balance, tone, and touch, every bowl reflects the Shin ideal: mastery through discipline, expression through restraint.
A statement of mastery — the Shin Series embodies the discipline, balance, and quiet perfection of Japan’s most skilled ceramic traditions.
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 (around 75–80°C).
Use a bamboo chasen (whisk) to mix briskly in an “M” or “W” motion until a gentle froth forms on the surface.
The bowl’s curved interior allows the whisk to move freely, creating a perfectly smooth, balanced cup. Sip directly from the chawan — as is tradition — and enjoy the quiet harmony of form and flavor.
💡 Tip: For a modern twist, whisk your matcha first, then pour it over cold milk or ice for a café-style matcha latte
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.
