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Tetsubin
''Tetsubin'' (鉄瓶) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea. ''Tetsubin'' are traditionally heated over charcoal. In the Japanese art of ''chanoyu'', the special portable brazier for this is the ''binkake'' (瓶掛). (See list of Japanese tea ceremony equipment). ''Tetsubin'' are often elaborately decorated with relief designs on the outside. They range widely in size, and many have unusual shapes, making them popular with collectors. A relatively small ''tetsubin'' may hold around 0.5 litres of water; large ones may hold around 5 litres. The historical origin of the ''tetsubin'' is not certain. At least one authoritative Japanese source''Genshoku Chadō Daijiten'' 原色茶道大辞典: Tankosha, 1975. Japanese illustrated encyclopedia of "the way of tea", entry for "tedorigama". states that it developed from the spouted and handled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Tea Ceremony Equipment
are the tools and utensils used in , the art of Japanese tea. Tea utensils can be divided into five major categories: * * * * * A wide range of utensils, known collectively as , is necessary for even the most basic tea ceremony. Generally, items which guests prepare themselves with for attending a gathering are not considered ; rather, the term fundamentally applies to items involved to "host" a gathering. This article, however, includes all forms of implements and paraphernalia involved in the practice of . Utensils used for are different, using a usually five-piece set of small cups, a small pot and a small cup to pour hot water. These utensils are typically ceramic. Boxes In Japan, cherished items are customarily stored in purpose-made wooden boxes. Valuable items for tea ceremony are usually stored in such a box, and in some cases, if the item has a long and distinguished history, several layers of boxes: an inner storage box (), middle storage box (), and outer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teapot
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea. It is one of the core components of teaware. Dry tea is available either in tea bags or as loose tea, in which case a tea infuser or tea strainer may be of some assistance, either to hold the leaves as they steep or to catch the leaves inside the teapot when the tea is poured. Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly. History China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyūsu
A is a traditional Japanese teapot mainly used for brewing green tea. The common misconception is that a ''kyūsu'' always has a side handle. However, the word "kyūsu" merely means "teapot", even though in common usage ''kyūsu'' usually does refer to a teapot with a side handle. The two most common types of ''kyūsu'' are , which has a side handle and which is the more common type, and , which has a rear handle, just like teapots in other parts of the world; there are also . Tokoname ware is known for its ''kyūsu''. In smaller types, some of the lids can be crafted in such a way that they will not fall off due to water adhesion. The spout also has to be crafted with an angle that no drops will leak back from it while pouring. File:Kuroda Koryo - Teapot for Steeped Tea - Walters 49891 - Profile.jpg, ''Kyūsu'' teapot for steeped tea inscribed with a ''waka'' poem by Ōtagaki Rengetsu, stoneware with rice-straw-ash glaze, mid-19th century, late Edo period-early Meiji era Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. As indicated by its name, the kettle was and is often used as teaware to brew tea or prepare a tisane. Some very modern versions do more than just boil water, and also make the tea and keep it warm. Etymology The word ''kettle'' originates from Old Norse ''ketill'' "cauldron". The Old English spelling was ''cetel'' with initial ''che-'' ʃlike 'cherry', Middle English (and dialectal) was ''chetel'', both come (together with German ''Kessel'' "cauldron") ultimately from Germanic ''*katilaz'', that was borrowed from Latin ''catillus'', diminutive form of ''catinus'' "deep vessel for serving or cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyūsu
A is a traditional Japanese teapot mainly used for brewing green tea. The common misconception is that a ''kyūsu'' always has a side handle. However, the word "kyūsu" merely means "teapot", even though in common usage ''kyūsu'' usually does refer to a teapot with a side handle. The two most common types of ''kyūsu'' are , which has a side handle and which is the more common type, and , which has a rear handle, just like teapots in other parts of the world; there are also . Tokoname ware is known for its ''kyūsu''. In smaller types, some of the lids can be crafted in such a way that they will not fall off due to water adhesion. The spout also has to be crafted with an angle that no drops will leak back from it while pouring. File:Kuroda Koryo - Teapot for Steeped Tea - Walters 49891 - Profile.jpg, ''Kyūsu'' teapot for steeped tea inscribed with a ''waka'' poem by Ōtagaki Rengetsu, stoneware with rice-straw-ash glaze, mid-19th century, late Edo period-early Meiji era Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. As indicated by its name, the kettle was and is often used as teaware to brew tea or prepare a tisane. Some very modern versions do more than just boil water, and also make the tea and keep it warm. Etymology The word ''kettle'' originates from Old Norse ''ketill'' "cauldron". The Old English spelling was ''cetel'' with initial ''che-'' ʃlike 'cherry', Middle English (and dialectal) was ''chetel'', both come (together with German ''Kessel'' "cauldron") ultimately from Germanic ''*katilaz'', that was borrowed from Latin ''catillus'', diminutive form of ''catinus'' "deep vessel for serving or cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cast-iron Cookware
Heavy-duty cookware made of cast iron is valued for its heat retention, durability, ability to maintain high temperatures for longer time duration, and non-stick cooking when properly seasoned. Seasoning is also used to protect bare cast iron from rust. Types of cast iron cookware include frying pans, dutch ovens, griddles, waffle irons, flattop grills, panini presses, crepe makers, deep fryers, tetsubin, woks, potjies, and karahi. History In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking. The term ''pot'' came into use in 1180. Both terms referred to a vessel capable of withstanding the direct heat of a fire. Cast-iron cauldrons and cooking pots were valued as kitchen items for their durability and their ability to retain heat evenly, thus improving the quality of cooked meals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iron
Iron () is a chemical element with symbol Fe (from la, ferrum) and atomic number 26. It is a metal that belongs to the first transition series and group 8 of the periodic table. It is, by mass, the most common element on Earth, right in front of oxygen (32.1% and 30.1%, respectively), forming much of Earth's outer and inner core. It is the fourth most common element in the Earth's crust. In its metallic state, iron is rare in the Earth's crust, limited mainly to deposition by meteorites. Iron ores, by contrast, are among the most abundant in the Earth's crust, although extracting usable metal from them requires kilns or furnaces capable of reaching or higher, about higher than that required to smelt copper. Humans started to master that process in Eurasia during the 2nd millennium BCE and the use of iron tools and weapons began to displace copper alloys, in some regions, only around 1200 BCE. That event is considered the transition from the Bronze Age to the Iron A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Copper
Copper is a chemical element with the symbol Cu (from la, cuprum) and atomic number 29. It is a soft, malleable, and ductile metal with very high thermal and electrical conductivity. A freshly exposed surface of pure copper has a pinkish-orange color. Copper is used as a conductor of heat and electricity, as a building material, and as a constituent of various metal alloys, such as sterling silver used in jewelry, cupronickel used to make marine hardware and coins, and constantan used in strain gauges and thermocouples for temperature measurement. Copper is one of the few metals that can occur in nature in a directly usable metallic form ( native metals). This led to very early human use in several regions, from circa 8000 BC. Thousands of years later, it was the first metal to be smelted from sulfide ores, circa 5000 BC; the first metal to be cast into a shape in a mold, c. 4000 BC; and the first metal to be purposely alloyed with another metal, tin, to create ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sencha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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