🍃✨ Traditional Porcelain Chawan Matcha Bowl - "Foam" Series - Kumiko Matcha - Limited Edition

🍃✨ Traditional Chawan Matcha Bowl – "Foam" Series
Kumiko Matcha Partners

A porcelain chawan with deep blues and a flat bottom, designed to reveal the color of the matcha and savor the moment while contemplating the foam of life 🌊💚

🍵 A Traditional & Unique Bowl
The Foam bowl is a porcelain chawan true to Japanese traditions. Each piece is intentionally imperfect: in the art of tea, imperfection is a tribute to authenticity. No two bowls are identical.
Its flat bottom facilitates whisking the matcha and creates a fine, stable, and silky foam.

Produced in small batches of 40 to 50 pieces, it fully embodies the wabi-sabi philosophy: simple, natural, and unique beauty.

✨ Why we love it
• Striking contrast between the bowl's ocean blue and the matcha's jade green
• Chawan in traditional porcelain, designed for the tea ceremony
• Each piece is unique
• Flat bottom ideal for smooth preparation
• Limited edition

🎁 Choose your ritual
• Bowl only
• Bowl + whisk (chasen)
• Bowl + matcha + whisk – to boost your energy first thing in the morning ⚡🍃

🍃✨ Matcha included – No bitterness
Kyushu, Japan

The flagship product of Kumiko Matcha: a premium organic matcha tea, harvested on the island of Kyushu and made from a blend created by a tea master. An exceptional matcha, ideal for beginners... and for the most discerning.

Harvested only once a year, by hand, this rare matcha comes from the youngest leaves, grown in the shade for 4 to 6 weeks. This traditional process concentrates chlorophyll, nutrients, and develops a deep, floral, sweet, umami taste, with no bitterness whatsoever.

🌿 Profile & benefits
• Floral and fruity taste, umami, perfectly balanced
• No bitterness
• Rich in antioxidants
• Contains L-theanine (concentration, calm mood)
• Theine, flavonoids, and quinic acid to support cognitive function

🌱 Ethical and demanding production
Sourced from Japan's largest network of organic matcha farms (over 200 organic farms in Kyushu), this matcha follows a logic opposite to intensive production.
Only one harvest per year, no chemical fertilizers, no pesticides — to protect the land, the farmers, and those who enjoy this tea.

The leaves are hand-picked, often by local women, then processed with extreme care.

🍃 From leaf to powder
After harvesting, the leaves become aracha, then are selected by the tea master to create the final blend.
They are then transformed into tencha, then slowly ground on granite mills — one hour of grinding for a single 30g tin.
This slowness preserves the fineness, freshness, and all the aromatic qualities of the matcha.

The final powder is filtered to ≤ 100 microns, ensuring an ultra-fine, silky, almost creamy texture.

🧪 Controls & quality
Each batch is lab-tested for:
• Absence of pesticides
• Absence of radioactivity
• Organic farming certification

🎨 Careful details
• Airtight tin box
• Recyclable and reusable
• Illustration by a Japanese tattoo artist

🍵 Ideal preparation
1️⃣ Place 1 to 2 scoops of matcha in the chawan
2️⃣ Add a splash of cold water
3️⃣ Whisk until a fine foam forms
4️⃣ Add hot water at ~70°C (never boiling)

A bowl, a tea, a ritual 🌿
To slow down, breathe... and start the day with clarity ✨