Living with a chawan.

A chawan is shaped to hold matcha and warmth. Before whisking, rinse it with hot water to warm the clay. Add matcha, then water just below boiling (around 70–80°C), and whisk gently with a chasen (茶筅, bamboo whisk) until the surface becomes smooth and quietly foamy. Hold the chawan with both hands when drinking. In time, the chawan and the gesture become familiar.

By hand, with warm water and a soft cloth. No soap — the clay is porous and will absorb scent. No dishwasher, no soaking. After washing, dry gently with a clean cloth and let it air-dry before storing. Never stack a wet chawan.

In its kiri-bako (桐箱, paulownia wood box), in a dry place away from direct sunlight and humidity. If your chawan did not arrive in a box, a clean cloth-lined drawer is fine. Avoid stacking chawan against one another — each piece is best stored alone.

With use, the chawan changes. Fine crackle lines called kannyu (貫入) appear in the glaze and slowly deepen. Tea may stain these lines, giving the surface a darker patina over time. These are qualities, not flaws — many collectors prize an old chawan precisely because it carries traces of every cup it has held.

If a chawan you have come to love is damaged, write to us. In Japan, the tradition of kintsugi (金継ぎ) repairs broken ceramic with lacquer and gold powder, turning the break into part of the piece's history rather than something to hide. We can connect you with kintsugi artisans we know.