Dense matcha at the press of a button: wataru launches the world’s first automatic matcha bowl, certified by the sixth-generation owner of a century-old Kyoto shop

As matcha has gone from being a drink to a global lifestyle trend, people have begun to care about more than where the tea powder comes from. Water temperature, whisking, and the final texture on the palate all matter, too. As it celebrates its first anniversary, Taipei Japanese tea specialty shop wataru has turned its attention to how to make a good bowl of matcha. In collaboration with Taiwanese ceramics brand Tai-Hwa Pottery, it has launched the world’s first ceramic automatic matcha-making bowl, the “Cha Maker,” and invited Naoki Kitagawa, the sixth-generation heir to Kyoto’s 165-year-old Kitagawa Hanbee Shoten, to Taiwan. The result is an unexpectedly charming meeting of traditional tea ceremony and contemporary technology.

800 years of matcha culture, now at the press of a button

Good matcha is about more than the powder itself. From breaking up the powder and blending it to creating foam and achieving an even texture, the force and temperature at every stage affect its final aroma and mouthfeel. For those without tea ceremony training, it isn’t easy. The “Cha Maker” was created to lower that barrier.

Inspired by a tea leaf, the bowl is made of clay by Tai-Hwa Pottery. It draws on ceramic’s ability to maintain a stable temperature and retain aroma, along with a custom curved stirring head and dynamic speed-control technology, to divide the matcha-making process into four stages: breaking up the powder, blending, foaming, and homogenizing. At the press of a button, it produces finer foam while reducing clumps and uneven temperatures. After trying it himself, Naoki Kitagawa said matcha made with the Cha Maker has a smoother mouthfeel and finer bubbles, making it suitable for drinking straight or using in matcha lattes.

An upgrade for matcha lovers: “Wakaba” single-farm matcha arrives

With an upgraded way to whisk matcha, the tea powder has to measure up, too. wataru is also introducing “Wakaba,” a single-farm matcha from Japan’s Kuma Basin in Kumamoto. Bright green in color, it has savory umami and herbal notes, followed by a gentle, buttery nuttiness on the finish. Upgrade any existing matcha drink to Wakaba for an additional NT$ 30. Also suited to early fall is the “Apple Matcha” series, made with Wakaba matcha. It opens with a refreshing fruit aroma, followed by matcha’s lingering bitterness. Lighter than a classic matcha latte, it’s especially fitting for September, while the summer heat still lingers.

A full lineup of hojicha desserts, plus buy one, get one free drinks for the anniversary

Beyond tea, wataru is also bringing hojicha into its desserts. In collaboration with Supranormal Bakery Café, it is launching a hojicha tiramisu tart, caramel hojicha mille-feuille tart, and hojicha mille-feuille vanilla egg tart, along with a hojicha fresh cream donut created with EATDONUT. Desserts start at NT$ 89, satisfying cravings for everything from matcha to hojicha. From September 5 to September 20, all drinks will be buy one, get one free during the anniversary promotion, with no restrictions on items. Starting September 5, customers who make an in-store purchase, follow, and tag the official social media accounts can also receive a limited-edition branded canvas tote bag.

From a century-old tea shop and single-farm matcha to a ceramic bowl that automatically whisks matcha, the most interesting part of wataru’s latest offering is how it makes matcha culture, once steeped in ritual, feel a little more accessible. Good matcha still calls for care; now, though, you don’t have to learn an entire tea ceremony before enjoying a finely made bowl.

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