Sonyu Hanaikada Style Red Raku Matcha Bowl
Hanaikada, flower raft, is the name given to one of Sonyu's representative red raku chawan, evoking the classical Japanese image of cherry blossom petals scattered across still water, drifting together in a fleeting, wordless composition. Sonyu, the 5th generation head of the Raku family, worked during the ornate Genroku era of late 17th-century Kyoto yet chose to move against its decorative current, returning instead to the austere wabi spirit that Chojiro had established a century before. The form sits low and settled at the waist, grounded and unhurried. Across its surface, deep terracotta red shifts into darker iron passages where the firing has drawn the glaze into shadow, with a quieter, whitish tone emerging elsewhere, the whole surface carrying the kind of unplanned variation that earned Sonyu's glaze work its enduring reputation. This chawan by Shoraku Kiln follows that lineage with care, hand-built in a tradition that has stood at the center of Japanese tea culture for over 400 years.
Bowl Size: Approx. W 4.2in x L 4.2in x H 3.3in / W 10.6cm x L 10.6cm x H 8.4cm
Material: Ceramic
Care & Use: Do not soak the ceramics for extended periods, as this may weaken the material. Do not expose the ceramics to sudden temperature changes to prevent cracking. Hand wash only. Do no use in microwave or oven.
TYPE
100% Organic premium matcha
ORIGIN
Blended cultivar from Uji, Kyoto
QUANTITY
20g (0.7oz)
Yabukita
The most celebrated and widely grown cultivar in Japan. Yabukita is known for its balance. It produces a smooth, approachable cup with gentle sweetness, fresh vegetal notes, and a clean finish. It forms the foundation of many exceptional matcha blends because of its consistency and harmony.
Okumidori
A rarer cultivar prized for depth and elegance. Okumidori develops a deeper emerald color, a softer bitterness, and a rich, lingering sweetness. It is often chosen for premium ceremonial matcha because of its creamy texture and refined umami.
Saemidori
Often called one of Japan's sweetest cultivars. Bright, vibrant, and naturally smooth with rich umami and almost no astringency. Highly prized for its refined and approachable character.