Tuesday Tea - Handcrafted Matcha Bowl - MatchaDNA

Earlier this year I took part in a huge Matcha Blind Taste Test, along with Char from Oolong Owl, Amanda from My Thoughts are like Butterflies and a small handful of other bloggers. It wasn't the first time I had tried matcha, but at the time I hadn't quite developed a taste for it. Sampling over 40 different brands of culinary and ceremonial grade matcha side-by-side was an eye-opening experience. The most important lesson I learned is that spending more doesn't necessarily mean you'll end up with better quality matcha. If you're considering trying matcha for the first time or are looking to switch brands you may want to check out our results from the Matcha Blind Taste Test to help point you in the right direction. 

Since the conclusion of the taste test I've continued to drink matcha every morning to help wipe the cobwebs from my eyes. The jolt of caffeine helps get me going, without the jittery side-effects I have from coffee and I've come to enjoy the sweet, grassy flavor of my favorite matcha. During the taste test I used a mini kitchen whisk and small bowl for preparation, items that almost everyone can find in their homes, but there are traditional tools used both for the ceremonial presentation of matcha as well as for home preparation.

As the months have gone on I decided it was time to finally secure the proper matcha accouterments—a bowl (chawan), a bamboo whisk (chasen), and a scoop (chashaku). MatchaDNA was kind enough to send me one of their large handcrafted bowls to get me started. They come in two sizes—small and large—are available in black or white, and are made with lead-free food safe glaze. The measurements of the large bowl are fairly standard: 4.5″ across the top and is 3.25″ tall, which gives you plenty of room to use a traditional bamboo whisk, or even a milk frother to prepare your matcha.

Because it is lightweight and has gently sloping sides, the bowl is very comfortable to hold, even if you have small hands. I find that I prefer this style over the much heavier, straight-sided bowls that are traditionally used during the colder months. If you're looking for a bowl to use year-around, this open style is perfect for everyday use—it's even large enough to double as a rice or soup bowl, something that anyone with a small living space will appreciate. 

Would I order this again? Absolutely. This Matcha Bowl is easy to hold and drink from and the curved sides help make short work of whisking.

Where to Purchase

MatchaDNA Handcrafted Bowl (Chawan)

Additional Information

Description

Handcrafted Matcha Tea Bowl has a more open shape. This type of open shaped Matcha tea bowl is traditionally used in the summer.

  • Handcrafted Matcha Tea Bowl

  • Open Shape allows for easy whisking

  • Use for Matcha Tea preparation and as a drinking bowl

  • High quality materials and workmanship

  • Perfect for your Matcha Tea Ceremonial set

This Matcha bowl is perfect for both Matcha tea preparation and as drinking bowl.
 

Disclosure


In an effort to be open with my readers I want to let you know that this sample was provided to me free of charge by Accelerated Intelligence Inc. As always, all opinions are my own.

This post contains my Amazon affiliate links. I try to keep advertising unobtrusive and to a minimum in order to provide you with the best experience possible. Purchases made through these links provide me with a small income and ensure I can continue providing you with quality content.

The Midwest Tea Festival, Part 1: Presentations and Tasting Cafe

After missing the rain for most of the previous week I woke up Saturday morning to a torrential downpour. It was raining cats and dogs while I packed up the car and checked out of the hotel, but fortunately things slowed down once we got on the road. It's a good thing too because my mother and I ended up driving around for an hour trying to get to the National World War I Museum where the Midwest Tea Festival was taking place. I got a nice, yet frustrating tour of the Kansas City area near Crown Center since most of the roads were blocked off for the Hospital Hill Run. I didn't let the headache of getting to the festival get me down, even though the Liberty Memorial, which extends above most of the buildings in the area, was mocking me with every turn.

It was well after 10:45 once I made it through registration, gathered my goody bag, tasting cup, and got my bearings. I completely missed the Best in Show Judging (congrats to Tea Market, their Happy Tea won first place) and tickets for both Tasting Cafés were gone (although I did sneak in to one later when I spotted an empty seat.) I spent some time in the vendor room before heading off to sit in on some of the presentations.

Here are some of the goodies I got to take home from the festival (not pictured is the nifty reusable shopping bag I was given to tote my samples around in.)

Here are some of the goodies I got to take home from the festival (not pictured is the nifty reusable shopping bag I was given to tote my samples around in.)

Presentations

Unglazed Porcelain Teapot - Shang Tea

Kyle Rutliff from Shang Tea gave a talk about Brick Aged White Tea & The Wonders of Unglazed Porcelain. He passed around a vessel from Shang Tea owner Zehua Shang so we could see it up close and personal, as well as a brick of Wild White Tea. The leaves are harvested every four years from trees on an abandoned plantation.

The audience was also told that if they took nothing else away from the presentation today we were to remember not to wash our teaware with soap.

Single Origin Teas Presentation on Rolling Tea Leaves

Here is James Orrock from Single Origin Teas during his presentation about processing tea leaves. It was a fascinating talk. He even handed out bags of leaves so everyone could practice rolling tea. During his presentation I found out that he got his start as a citrus grower in Florida. He had hoped to plant his tea between the orange trees to keep them well shaded and thinking that perhaps they would also pick up some citrus notes due to their proximity to the trees. Unfortunately this didn't work out as well as he hoped, his tea plants met their end suddenly when the groundskeepers mistook them for weeds and took the weed wacker to them. Ouch!

Hand Rolling Tea

I'm bummed that I missed out on the presentation from Elyse Petersen of Tealet on the Importance of Direct Trade. It was at the top of my list of things I wanted to do, but I was in the middle of a conversation with James Orrock from Single Origin Teas about the baby tea plants he had brought with him to give away during his presentation and tasting café session. 

Baby Tea Plants

Amanda from My Thoughts are Like Butterflies won herself a baby tea plant (lucky girl!) I can't wait to hear how it fares. 

Michael Harney contemplating a question from the audience. He was asked which tea was his favorite. His reply, That's like answering which son is my favorite, I have three sons so...

Michael Harney contemplating a question from the audience. He was asked which tea was his favorite. His reply, That's like answering which son is my favorite, I have three sons so...

I only caught the end of Michael Harney's presentation and hoped to meet up with him afterwards. Unfortunately the fire alarm went off as I was heading his way and he was doing a tasting café session by the time I was able to make it back to his booth. The good news is that thanks to the fire alarm I was able to find an empty seat in the Tasting Café. I promise that I didn't pull the fire alarm to get my seat!
 

Tasting Café

Queen's Pantry in the Tasting Café

During the Queen's Pantry tasting they poured three rooibos teas: Carrot Cake (hot), Lemon Soufflé Rooibos (Iced), and Highland Hearth (latte.) I later went back and bought an ounce of the Highland Hearth so I could follow their vanilla almond milk latte recipe. It was my favorite of the three.

Herbal Alchemy in the Tasting Café

My mom sat in on the tasting session from Denise Donnelly-Neill of Herbal Alchemy. Since she's allergic to everything under the sun she opted not to taste the samples, but was impressed by the depth of knowledge Denise has about herbalism.

I've spoken with Denise several times in the past few weeks. She sent me a sample of her Throat Soother tea (which is great for allergy season) as well as a few others that I'll be sharing with you in the coming months. We had a few moments to chat before I left the festival and her lunch suggestion was spot-on, thanks Denise!

Check back soon for part two, I'll be giving you a peak inside the vendor room for the Midwest Tea Festival.