Favorite Kata-Kuchi Chawan & Matcha Latte

A Matcha Latte Made with Gratitude

There are tea bowls that serve a purpose.

And then there are tea bowls that carry a story.

This kata-kuchi chawan belongs to the second category.

It was handcrafted by my dear family friend, Mika, a gifted ceramic artist who passed away over ten years ago. She created this bowl with tea practitioners in mind, and every time I reach for it, I'm reminded how deeply thoughtful true craftsmanship can be.

The first thing everyone notices is how incredibly light it is.

Then they notice the interior.

Rather than being perfectly smooth, the inside has a subtle ribbed texture that gives the bamboo whisk just enough grip to effortlessly suspend the matcha, creating a silky, beautifully frothy bowl. The kata-kuchi pouring spout makes transferring the finished latte clean and graceful.

It's a piece designed to be admired in use. In action 🍵🍃

That is one of the things I love most about Japanese craftsmanship.

Beauty and function are never separated.

My Favorite Matcha Latte

The recipe itself is wonderfully simple.

🍃 2 heaping teaspoons Jyoraku Matcha

💧 2 ounces hot water (165–175°F)

🍯 1–2 teaspoons agave or maple syrup (today I used agave)

🥛 ⅓ cup milk of your choice

Whisk the matcha with the hot water until smooth and creamy, stir in the sweetener, then pour over your milk.

When you begin with exceptional ceremonial matcha, you don't need much else.

Straight Matcha or a Latte?

One question I receive often is whether a matcha latte is "less healthy" than traditional usucha.

The answer is nuanced.

Because you consume the entire tea leaf, matcha is naturally rich in catechins (particularly EGCG), antioxidants that have been widely studied for their role in supporting cardiovascular health and reducing oxidative stress. Matcha also contains L-theanine, an amino acid associated with calm focus and sustained alertness.

Some research suggests that proteins in dairy milk may reduce the absorption of certain catechins, while heavily sweetened or highly processed creamers can overshadow the delicate sweetness and umami of ceremonial-grade matcha.

For that reason, I often recommend drinking straight usucha when your goal is to experience matcha in its purest form.

But there is also room for joy.

A beautifully prepared latte, made with high-quality matcha and simple ingredients, is still a meaningful ritual worth savoring.

Honoring the Hands Behind the Ritual

Today's matcha latte was made with Jyoraku Matcha and one of my most treasured tea bowls—a handcrafted kata-kuchi chawan made by my dear family friend, Mika.

Mika passed away over 12 years ago, but every time I whisk matcha in this bowl, I think of her.

She understood tea practitioners.

This bowl is unbelievably light, making it a joy to hold, and the gently ribbed interior helps the chasen glide effortlessly through the matcha, creating a silky, frothy bowl every time. The pouring spout makes transferring the latte beautifully clean and easy.

In the world of mass producing everything, these handmade (with love) chawans are invaluable. So grateful to have crossed paths with such a talented ceramicist. 

Every bowl I prepare in Mika's chawan feels like a small thank you.

To her.

To the tradition.

And to everyone who continues to keep these beautiful practices alive.

#JyorakuMatcha
#CeremonialMatcha
#MatchaLatte
#JapaneseTea
#TeaCeremony
#TeaRitual
#Craftsmanship
#FloweringWaters

#浄楽抹茶
#抹茶ラテ
#抹茶
#茶道
#日本茶
#茶のある暮らし
#和の心