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The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

The Moss Speckle Bowl

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Handcrafted by Keiko O Morain Ogawa, a West-Cork based, Japanese Potter, whose distinctive style has been shaped by almost 20 years of dedicated practice. Her work is deeply influenced by nature.

Originally from Kyushu, Japan, Keiko draws from the heritage of a region renowned for celebrated pottery traditions such as Arita, Karatsu, and Imari.

Keiko first trained in Amsterdam under renowned Dutch Potter Marjan de Voogd before moving to Ireland, where she established her own workshop in 2010.

8cm height, 13cm width

Featured Collection

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30g Organic Ceremonial Grade Matcha Tin

30g Organic Ceremonial Grade Matcha Tin

€32

30g Organic Ceremonial Grade Matcha Refill Pouch

30g Organic Ceremonial Grade Matcha Refill Pouch

€28

100g Matcha Tin

100g Matcha Tin

€75

100g MATCHA TIN REFILL

100g MATCHA TIN REFILL

€70

Uji, Japan

Uji, Japan

Sourced directly from Uji, Japan's most famous matcha region — where matcha has been grown and perfected for over 800 years. We went to the source so you don't have to settle.

First Harvest

First Harvest

We only use first flush matcha — the very first leaves picked in spring. They are the highest quality, youngest, most nutrient-dense leaves of the year, giving a naturally sweeter, smoother taste with low bitterness.

Stone Milled

Stone Milled

Our matcha is slowly ground between traditional granite stones. It takes about an hour to produce just 40g, but it protects the flavour, colour and nutrients - no shortcuts.

Shade Grown

Shade Grown

For the final weeks before harvest, the tea plants are covered from sunlight. This boosts chlorophyll and L-theanine, giving matcha its vibrant green colour and that calm, focused energy.

Uji, Japan

Uji, Japan

Sourced directly from Uji, Japan's most famous matcha region — where matcha has been grown and perfected for over 800 years. We went to the source so you don't have to settle.

First Harvest

First Harvest

We only use first flush matcha — the very first leaves picked in spring. They are the highest quality, youngest, most nutrient-dense leaves of the year, giving a naturally sweeter, smoother taste with low bitterness.

Stone Milled

Stone Milled

Our matcha is slowly ground between traditional granite stones. It takes about an hour to produce just 40g, but it protects the flavour, colour and nutrients - no shortcuts.

Shade Grown

Shade Grown

For the final weeks before harvest, the tea plants are covered from sunlight. This boosts chlorophyll and L-theanine, giving matcha its vibrant green colour and that calm, focused energy.