Tsuchi Series (土) — Heritage 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
Earth. Balance. Origin.
The Tsuchi Series honors the foundations of Japanese ceramic tradition — the meeting point of earth, fire, and glaze. Each bowl is made in Japan and fired at 1200°C, allowing the clay’s natural texture to emerge through layers of translucent glaze.
Defined by their grounded form and tactile presence, these bowls embody wabi-sabi — the quiet beauty found in imperfection and time. Every curve, rim, and indentation gives each piece a distinct identity while maintaining harmony within the series.
Balanced in weight and proportion, the Tsuchi bowls are designed for both ceremonial use and modern rituals, offering a seamless blend of authenticity and everyday usability. Their fine-grained texture supports an even whisk, while the gently elevated base creates a stable center during preparation.
Inspected for precision, touch, and balance, each bowl carries the warmth of heritage and the refinement of contemporary craft — a dialogue between permanence and evolution.
A vessel shaped by the elements — crafted for those who seek depth, balance, and the quiet endurance of tradition.
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.
