Sonyu Hanaikada Style Red Raku Matcha Bowl

Sonyu Hanaikada Style Red Raku Matcha Bowl

$425.00
Sale price  $425.00 Regular price 
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Sonyu Hanaikada Style Red Raku Matcha Bowl

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)

$425.00
Sale price  $425.00 Regular price 
Shipping calculated at checkout.

Matcha begins long before it is stone-milled into powder. Like wine grapes or coffee varietals, tea plants have different cultivars, distinct genetic varieties that shape flavor, aroma, texture, and character. Each cultivar carries its own personality.

FIND OUT MORE

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.

Only the youngest spring leaves are selected for premium matcha. After harvest, the leaves are steamed, dried, and carefully stone-milled into an exceptionally fine powder. It can take up to an hour for a traditional granite mill to produce just 30–40 grams of matcha.

We believe matcha is more than a drink. It is a meeting between agriculture, craftsmanship, and ritual. Every bowl begins with a cultivar, a season, a harvest, and a patient process refined over generations.