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The honorary title Senke Jusshoku is given to the ten artisans that provide the utensils for the events held by the three primary iemoto Schools of Japanese tea known as the san-senke. [2] Utensils used for sencha 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 ...
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).
The Japanese term tenmoku is derived from the name of the Tianmu Mountain, where Japanese priests acquired these tea bowls from Chinese temples to bring back to Japan, according to tradition. [4] An 11th-century resident of Fujian wrote about the Jian tea wares: Tea is of light colour and looks best in black cups.
Hojicha is a Japanese green tea that's made by roasting regular green tea leaves to create an amber-colored tea that's slightly sweet, slightly bitter and has a roasted flavor. It's a great choice ...
Tea kettle: Used to boil water Teacup: Vessels from which to drink the hot tea (after the leaves have been strained). There are many different kinds of tea cups. Tea tray: Used to hold teaware; also keeps the tea and hot water from spilling onto the table Tea strainer: Used to extract leaves from tea solutions Tea ball (infuser)
National Treasure (Japan) Tenmoku takes its name from the Tianmu Mountain (天目 Mandarin: tiān mù; Japanese: ten moku; English: Heaven's Eye) temple in China where iron-glazed bowls were used for tea. [3] The style became widely popular during the Song dynasty. In Chinese it is called Jian Zhan (建盏), [4] which means "Jian (tea)cup". [5] [6]
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