Value Village ／ Everyday know-how
This answer is a draft. It stays unpublished until legal review and source verification are complete.
The side-handled teapot with a built-in strainer is the workhorse of the Japanese kitchen, and visitors treat it as a ceremonial object. It is a practical design for one specific thing — brewing loose green tea quickly, several times, without a separate strainer — and it comes with a few habits.
| Tool | What it is | Why |
|---|---|---|
| Kyūsu (急須) | Side-handled pot, 200–360 mL, with a built-in mesh or ceramic strainer at the spout or a removable basket | Small because sencha is brewed in 2–3 short infusions; the side handle lets you pour and hold the lid with one hand; the strainer means no separate tool |
| Yuzamashi (湯冷まし) | A small open pitcher | Pour boiling water in to drop it about 10°C; a second pour drops it again — the standard way to reach 70–80°C without a thermometer |
| Chawan / yunomi | Small cups, 80–150 mL | Tea is drunk in small amounts, poured round-robin so every cup has equal strength |
| Chazutsu (茶筒) | Airtight tea canister | Leaves oxidise in weeks once open (see the green tea article) |
| Dobin / hōhin | Larger pot with a handle over the top; hōhin has no handle (for cooled water) | Family-size or gyokuro |
| Tetsubin | Cast-iron kettle | Boils water; not for brewing (unlike enamelled "iron teapots" sold abroad) |
| Materials | Tokoname (red clay), Banko (purple clay), porcelain (Arita, Hasami) | Clay is said to soften the tea; porcelain is neutral and easiest to clean |
[Verify] Brewing parameters with the Japan Tea Central Association; production details with the Tokoname ware association.
Matcha needs the whisk and bowl; leaf tea needs a kyūsu and cups. The ceremony is a different practice.
Small on purpose: the second and third infusions are part of the drink. A big pot over-steeps.
Water only, rinsed and dried; clay holds detergent smells. Clean the strainer with a brush.
The tetsubin is a kettle; brewing in unenamelled iron ruins the tea. Enamelled "iron teapots" are an export product, not a Japanese household item.
It stews the tea and grows mould. Brew, pour out completely, and either re-brew soon or empty the pot.
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https://www.nihon-cha.or.jp/
https://www.pref.aichi.jp/
https://www.maff.go.jp/j/seisan/tokusan/cha/ocha.html
⚠️ Editorial note: the source URLs above were identified by search. Our working environment cannot reach go.jp domains, so the contents have not been checked against the text. Verify every source before publication and record who checked it and when.
What we share here are ideas and everyday practices passed down among people living in Japan, together with general information drawn from public sources. They are not official recommendations, and they are not professional instruction. Practices vary between households and regions.
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