At Coffeeangel, every matcha served in our shops starts with the same three elements you see here: a single‑cultivar, organically grown Okumidori ceremonial matcha sourced directly from a family farm in Japan; a contemporary stoneware chawan hand‑thrown in Co. Sligo by John Ryan Ceramics; and a precision Fugetsu resin whisk crafted in Japan for daily use.
This collection brings that exact setup into your kitchen. Each item is professional‑grade, chosen for flavour, feel, and durability—so your at‑home matcha is as balanced, smooth, and vibrant as the bowls we whisk every day across our Dublin and Monaghan shops.
Contemporary Stoneware Matcha Bowl – Coffeeangel x John Ryan Ceramics
Why these three.
Matcha, bowl and whisk, chosen to work together. Buy them separately, or take The Matcha Set and have all three in one box.
THE TEA
Single-cultivar and organically grown, this Okumidori comes direct from a family farm in Japan. It is the same matcha we whisk in every one of our ten cafés — smooth, umami-rich and low in bitterness. Forgiving enough for a first bowl, complex enough for a daily one. Drink it straight as usucha, or in a latte.
THE BOWL
Hand-thrown in Co. Sligo by John Ryan Ceramics and designed for Coffeeangel alone. The wide opening and gently curved interior give the whisk room to move, which is what produces a fine, even foam. Weight, glaze and profile are all tuned to daily use — it is the bowl shape we rely on behind the bar.
THE WHISK
Made in Japan from food-safe, heat-resistant resin, the Fugetsu is a modern alternative to bamboo. Its fine, flexible tines aerate matcha quickly for a smooth, creamy froth with little effort. It resists cracking, washes easily and comes apart for a deep clean — the same whisk we use in the cafés.
Questions
Okumidori is a single-cultivar, organically grown ceremonial-grade matcha, known for its balance of rich umami, gentle sweetness and a refined vegetal character. It comes direct from a family farm in Japan and gives a vivid green cup with very little bitterness, which suits both straight matcha and lattes. It is the same matcha we use in all ten cafés, chosen after a lot of tasting for its consistency and its everyday drinkability.
Yes. The Okumidori ceremonial matcha, the Coffeeangel x John Ryan stoneware bowl and the Fugetsu resin whisk are the same three things we use behind the bar in all ten cafés, Monaghan included. Same tea, same tools, same way of making it.
For a usucha-style bowl, sift 2 to 3g of Okumidori into the bowl to break up any clumps. Add 60 to 70ml of water at 70 to 80°C — just off the boil, left to cool a little. Whisk briskly with the Fugetsu in a W or M motion until a fine foam covers the surface. Drink it as it is, or top it up with water or steamed milk for a latte.
A resin whisk is built for frequent use. It resists cracking, is untroubled by humidity and is easier to clean than bamboo. You still get the fine, flexible tines that proper frothing needs, with less maintenance and a longer life — which matters if you are making matcha every day.
Hand-wash the bowl with a mild detergent, avoid sudden temperature changes and dry it thoroughly before putting it away.
Rinse the whisk in warm water soon after use, skip harsh detergents and let it air-dry fully before storing, on its holder if you have one. It comes apart completely for a deep clean.
