Chawan (Tea Bowl)
A chawan is a Japanese tea bowl for preparing and drinking matcha, wide enough at the base for a bamboo whisk to move freely.
Definition
The chawan (茶碗) is both the vessel matcha is whisked in and the bowl it is drunk from. A practical chawan is about 10-13 cm across, with a flat or gently curved interior floor and walls high enough to contain the whisking without splashing. Japanese tea culture has strong opinions about bowls. A traditional ranking, "Ichi Raku, ni Hagi, san Karatsu", names the three most prized wares: Raku ware from Kyoto, developed by the potter Chōjirō under the guidance of Sen no Rikyū in the 16th century; Hagi ware from Yamaguchi prefecture, with soft, porous clay that slowly changes color with use; and Karatsu ware from Saga prefecture. Imported Chinese tenmoku and Korean bowls were valued earlier and remain admired. Bowls also follow the seasons. Shallow, open bowls (hirajawan) are used in summer so the tea cools faster; tall, narrow bowls (tsutsujawan) are used in winter to keep it warm. Each chawan has a designated front (shōmen), usually its most decorated side; guests turn the bowl so they do not drink from the front.
In Depth
Choosing a bowl for home use: look for an interior wide enough at the bottom, ideally 6 cm or more of fairly flat floor, for the chasen to move in a full "M" motion. Narrow, deep bowls make whisking slow and lumpy. A lip that fits comfortably against the mouth matters more than decoration.
Before whisking: warm the bowl with hot water, soak the chasen in it, then discard the water and dry the bowl with a cloth. A cold bowl drops the tea temperature and leaves foam flat.
Raku and Hagi wares are soft and porous; soak them briefly in water before use if the maker advises it, avoid detergent, and dry thoroughly. Any shallow, wide cereal bowl will work in place of a chawan.
See Also
- Japanese Tea Ceremony
- Raku Ware
- Japanese Ceramics