Teapots and rituals

Carved from a single piece of bamboo, the chashaku is traditionally used to dose your precious matcha during Chanoyu, the Japanese tea ceremony.

Sieve matcha to remove lumps and add finesse to the creamy texture of the emulsion. A few seconds well spent sifting your matcha will give a richer, more velvety liquor.

Carved from a single piece of bamboo, the chashaku is traditionally used to dose your precious matcha during Chanoyu, the Japanese tea ceremony.

This small cup comes with a lid and saucer and is used especially for infusing large leaf teas.

An almost essential accessory for anyone using a chasen, the naoshi (chasen-holder) preserves the shape of the whisk while enabling it to dry properly.

This glass gaiwan enables the appreciation of the hidden side of of infusing tea. Its smooth sides ensure a comfortable grip and a neutral infusion; it can accommodate all families of tea. This small, covered cup and saucer, is an instrument of choice especially for infusing teas with large leaves. The tea leaves are infused directly in the cup and the lid is used to hold back the leaves when it is time to stop the infusion. The gaiwan is very good for multiple infusions, concentrating their aromas and flavours in each cup.

This small cup comes with a lid and saucer and is used especially for infusing large leaf teas.

These squares of paper are used by the participants of the Chanoyu tea ceremony. They are used to deposit pastries served during the tea ceremony, as well as to clean the edge of the chawan when serving Koïcha, a thick tea made a large quantity of matcha. Men use larger Kaishi than those used by women.

The vibrant green of your matcha is really highlighted with this chawan's transparency. The double sided glass, protects your hands from the heat. 

These squares of paper are used by the participants of the Chanoyu tea ceremony. They are used to deposit pastries served during the tea ceremony, as well as to clean the edge of the chawan when serving Koïcha, a thick tea made a large quantity of matcha. Men use larger Kaishi than those used by women.

Despite being shaped like a classic winter Chawans, its smaller format naturally lends itself to be used as a regular tea cup.

The chasen is a traditional tool and is essential for preparing matcha. It is made from a single piece of bamboo with the end cut into several thin slivers to whisk the green tea into a small quantity of water. With a quick motion, the whisked tea is then fully emulsified and attains the proper texture as seen in the famous Japanese tea ceremony – the chanoyu.