ORIGAMI MATCHA

Moderately closed at the rim with walls built to a slightly greater thickness, this cup is engineered for heat retention and controlled delivery — two variables that directly shape how depth and structure read on the palate.

The inward taper of the rim narrows the aperture, slowing the flow rate and concentrating the pour onto the center of the tongue. This directs tea toward the mid-palate and back, where bitterness, umami, and mineral character register — the registers where a tea's structure lives. Brightness is not the priority here. Body is.

Increased wall thickness serves two functions: it extends heat retention across the full duration of a session, and it adds thermal mass to the vessel itself, so the cup warms in the hand at a rate that matches the pace of slow drinking. The experience of holding and the experience of sipping are calibrated to arrive together.

The closed rim also limits aromatic diffusion, keeping volatile compounds closer to the surface of the liquid. Fragrance is delivered at closer range — more intimate, more concentrated — rather than released broadly into the air.

The result is a cup that resists the quick sip. It asks for stillness. In return, it gives the tea's full range of structure time to surface.

Suited to aged oolongs, roasted teas, puerh — anything where depth accumulates over the course of a sit.

Wide-mouthed and open in form, this cup is built around the behavior of volatile aromatic compounds — the elements of tea that reach the nose before the liquid reaches the tongue.

The broad rim diameter increases the surface area of the pour, accelerating the release of aromatic molecules at drinking temperature. As the cup is raised, the open angle channels that concentration of fragrance directly toward the nose, front-loading the sensory experience before the first sip lands.

The flared silhouette keeps the walls low and the opening unobstructed. There is no taper to trap heat, no narrow throat to redirect airflow. Aroma moves freely upward and outward — diffuse, light, unforced.

On the palate, the wide aperture delivers tea across a broad surface area simultaneously, favoring brightness and clarity over depth. Top notes register cleanly. The finish exits quickly without accumulation, leaving the palate reset and ready.

Glaze is smooth throughout. The form carries no unnecessary weight — in profile or in hand.

Designed for teas where the first impression is the point: high-fragrance oolongs, greens, white teas.

Wheel-thrown with a deliberate outward flare at the rim, this cup is designed around the mechanics of how tea moves through the mouth. The curved form directs liquid toward the sides of the tongue first — where sweetness registers — before allowing it to spread evenly across the palate.

The rounded body retains heat without concentrating it, keeping the pour at a consistent temperature from first sip to last. Wall thickness is calibrated to stay neutral in the hand: present, but not distracting.

The flared rim slows the flow rate slightly, extending contact time between tea and tongue. This is where the cup earns its purpose — in that extra half-second of spread, top notes have room to open before the finish settles in.

Glaze is applied to a smooth, even surface. No texture to interrupt the pour. No sharp transitions in the profile to redirect it.