Tsukiyo (月夜) — Moonlit Night 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
Tsukiyo (月夜) — Moonlit Night Matcha Bowl
Tsukiyo means moonlit night. The body is dark and iron-speckled, crossed by a single brushed band of white, with deep indigo pooled inside the rim. Under warm light the band picks up a faint shine, the way moonlight sits on water.
Each chawan is made in Mino, Gifu Prefecture, a pottery region with over thirteen centuries of continuous craft. The width and texture of the white band, and where it breaks over the speckled body, differ from piece to piece.
Tsukiyo is not part of a series. It sits between our Shin and Yōhen bowls: the form is controlled and deliberate, the surface is left to the kiln.
Highlights
- Brushed white band, slightly different on every bowl
- Made in Mino, Gifu Prefecture, Japan
- Sized and weighted for daily matcha preparation with a chasen
- Fired in a small batch. The photographed bowl is a close representative, not identical
Origin & Craftsmanship
Mino ware is one of Japan's oldest living pottery traditions, produced in the kilns of Gifu Prefecture for more than 1,300 years. The dark speckle is iron in the local clay surfacing through the glaze during firing.
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.
