Moya Matcha Ceremonial Set Nikko
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Moya Matcha Ceremonial Set Nikko
Lowest price in 30 days: €72,95
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Moya Matcha Premium 30g or Moya Traditional Matcha 30g
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Nikko Matcha Bowl - The Nikko matchawan is a bowl designed for drinking matcha tea, handmade from stoneware clay and thrown on a potter's wheel. The matchawan is a traditional tool that has been used for centuries in the Japanese Chanoyu tea ceremony, and is especially recommended for enjoying matcha. The bowl's straight sides and wide base make it easy to whisk matcha into the water and quickly build up a foam on the surface, using either a bamboo chasen whisk or a milk frother. Keep in mind that the water used to prepare matcha shouldn't exceed 80°C. The Nikko matcha bowl comes from a limited series made for MOYA, designed by Spiek Ceramiczny, a studio founded in 2013 by Karolina Byczkowska. It's lightweight and shaped to fit comfortably even in smaller hands.
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Chasen - a traditional Japanese bamboo whisk for whipping up matcha tea. The whisk is carved from a single piece of bamboo, where precise cuts and careful binding with cotton thread create delicate tines, shaped just right to build a fine, jade-colored foam as you whisk the matcha. Using the chasen, you make W- or M-shaped movements in the bowl. This helps blend the matcha with water into a smooth suspension, and a nice layer of foam should form on the surface of the tea. The chasen's flexible bamboo bristles are what make perfectly foamed matcha possible. The bristles are gently curved at the bottom, gathered together at the top, and finished with a special wooden handle.
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Chasen Holder - the chasen holder is more than just a beautiful part of a traditional Japanese matcha ceremony set. It's a practical tool that helps keep the delicate tines of your chasen in perfect shape, giving it a longer life. The holder is made from glossy black porcelain.
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Chashaku Scoop - the chashaku is a scoop used to measure out matcha. It's traditionally made from bamboo. It's used in the traditional Japanese tea ceremony to scoop powdered tea, letting you measure out exactly the right amount of matcha. Matcha is prepared differently from other types of tea, and using a chashaku scoop brings you one step closer to the traditional ceremony.
- Put two bamboo spoons of matcha (1.5g) into a matcha bowl.
- Pour approx. 100ml of hot water (80°C) – just enough to cover the bottom of the bowl completely.
- Whisk the matcha vigorously with a chasen, moving in an "M" shape.
- Whisk for 30 seconds until a thick, light-green foam forms on the surface.
- Add more water, depending on how strong you like your tea.
Watch Moya Matcha's founder, Hitomi Saito, prepare matcha tea in the traditional way.
Compare our matcha types
From ceremonial to culinary matcha - choose the matcha that suits how you drink it
Traditional
Tea ceremony, with hot or cold water, matcha latte, cocktails and matcha drinks
Green shade
Umami
Bitterness
Daily
Matcha latte, lemonade, cocktails, baked goods, sweets, ice cream, chocolate
Green shade
Umami
Bitterness
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Moya Matcha Traditional. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Matcha Premium from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavour and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Matcha Daily, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
Be inspired
Recipes with matcha
Hojicha latte has plenty of fans all over the world. It's made using powdered hojicha, a little water, and frothed milk. But before we get to drinking it, it's worth explaining what this powder act...
A sparkling refresher for the hottest days. Homemade jasmine syrup, fizzy bubbles, and vibrant green matcha come together in one glass to create a drink as light as a summer breeze. Jasmine's flor...
Iced matcha that looks like a summer sunset captured in a glass. A layer of cool milk, vividly green matcha, and a fluffy blueberry foam on top come together to create a drink that's every bit as b...
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