Key characteristics of Korean stoneware:

1. Fired at extremely high temperature (1,250–1,300°C)
   This makes the bowl durable, non-porous, and able to hold heat steadily.
   
2. Iron-rich and mineral-rich clay
   Korean clay naturally contains iron, quartz, feldspar, and volcanic minerals—this gives the bowl its warm, earthy, speckled texture.
   
3. Natural, reactive glaze
   The gold-amber glaze on this bowl is created through traditional firing processes, where iron in the clay reacts with the glaze and heat to produce a landscape-like, organic surface.
   
   In Korean ceramics, these natural variations are considered signs of life, artistry, and individuality.
   
4. 
   Breathable surface
   
   Stoneware retains heat while allowing air flow through micro-textures, making it ideal for whisking tea.

FAQ — Care & Cleaning

Can I wash this bowl in the dishwasher?

No. This chawan should not be placed in the dishwasher.

Dishwasher heat and detergents can damage the glaze and shorten the lifespan of handmade ceramics.

How do I properly clean the bowl?

After use, pour in hot water (around 100°C), swirl gently, and rinse.

This removes matcha oils while protecting the glaze.

Do I need soap?

No. Traditional tea bowls are washed without soap.

Just hot water is enough for everyday cleaning.

What should I use to wipe it?

Use a soft cotton cloth.

Avoid abrasive sponges or scrubbers—these can scratch the glaze.

1. Textured surface = creamier matcha

The natural roughness helps whisk more air into the tea, making the foam softer and smoother.

2. Mineral-rich clay = sweeter, less bitter flavor

Iron-rich stoneware holds heat longer, keeping matcha in the ideal temperature range, which reduces bitterness and enhances sweetness.

3. High-fired stoneware = clean, pure taste

Because the clay is fully vitrified, it does not affect the flavor — matcha tastes cleaner, brighter, and more balanced.