Japanese tea tools, explained from Japan.

Most English guides tell you which teapot to buy. Almost none tell you what to do with it afterwards — how to season a cast iron kettle, why your kyusu smells, what the film inside the spout actually is.

I live in Japan and use these things every day. This site is the part that usually gets left out.

The first guides are being written. Check back shortly.

大暑Taisho · the greater heat — Almost nobody here brews sencha hot in this. It goes into a jug of cold water in the fridge overnight instead, and comes out sweeter and far less bitter.