TREATMENT OF TOKONAME TEAPOT

Tokoname teapot needs to be treated with preparation work before brew the tea in order to obtain proper function of Tokoname. Tokoname is a hard porous pottery, and it slightly absorbs the liquid content. The reason for the pretreatment with boiled thin tea is locking the porous surface with tannin of the tea.
1. Carefully place teapot onto a pot with lid uncovered which should be large enough to cover the teapot with water.
2. Place cloth onto the pot to prevent teapot to break by hitting the walls in your pot surface when water boils. Put some tea leaves (preferably the same kind of tea which you will use for your new teapot) and bring to a boil.
3. Slow boil for about 30minutes, let your teapot cool down in the cook ware with tea water still covering the entire teapot, let it stand for a day.
4. Take out the teapot and rub off any clay residue inside of your teapot. Rinse well with water only. Place the teapot back into the pot and bring it to a slow boil again for 30minutes. Let it cool down in your pot.
5. Rinse it well with hot water. It’s ready for use.

SIMPLE NURTURING
1. Rinse the teapot with soft cleaning pad.
2. Fill your teapot with boiled water and allow the water to sit for 5 to 10 minutes.
3. Fill the teapot a second time with boiled water and add loose tealeaves. Allow this tea to sit for 5 to 10 minutes.
4. You are now ready to prepare your first pot of tea.
Do not use dishwashing soap, because air holes of Tokoname teapot will absorb the chemical flavour of soap. Just rinse with hot water after each use would be sufficient. And leave the lid uncovered till it is fully dried.

Yixing teapots are made from clay produced in the region of the town of Yixing in the eastern Chinese province of Jiangsu.

Yixing teapot from Zen Tea
Archaeological excavations reveal that as early as the Song Dynasty (10th century) potters near Yixing were using local "zisha" clay to make utensils that could have functioned as teapots. The late Ming Dynasty author Zhou Gaoqi stated that during the reign of the Zhengde Emperor (1502–1521) a monk from Jinsha Temple (Golden Sand Temple) in Yixing handcrafted a fine quality teapot from local clay. Such fine quality teapots soon became popular with the scholarly class, and the fame of Yixing teapots began to spread.
With use, Yixing teapots develop a rich patina enhancing the taste, color, and aroma of fine tea. The more you use your teapot, the better it gets. The teapot's appearance will change with age and use; its surface will become more glossy and the color will intensify.
Serious tea drinkers use one teapot for only one type of tea in order not to mix-up with the tea aroma in that teapot. Normal tea drinkers may find using two or three Yixing teapots sufficient, one for green tea, second one for Oolong tea and a third one for black tea.
This teapot is ideal for the Gongfu style of brewing. The style encompasses several tea utensils, including a small teapot, glass pitcher, tea tray, and small cups. The essence of the Gongfu style is to enjoy tea in a ceremonial setting where the tea-preparer's hospitality is highlighted. The tea is prepared in small Yixing teapot and poured into a small pitcher, then into individual cups.

HOW TO BREW USING YIXING TEAPOT

Yixing teapot Xishi
To pre-heat the pot for tea drinking, first fill with hot water and drain. Place one teaspoon of loose tea (enough for two or three refills) into the pre-heated pot, then fill with hot water. Let it steep for about 1~3 minute and enjoy. The quality of your tea infusions and the beauty of your teapot will only increase with use.

HOW TO CARE YIXING TEAPOT

General Yixing care

Nurturing Yixing teapot
Proper care for your teaware will ensure longevity. Do not use any abrasive materials, heavy perfumed soap or bleach in cleaning your teapot. Simply rinse after each use with boiling water. Tilt the lid open or place open on a rack to air dry. When the clay is adequately seasoned, a soft, clean towel can be used to polish the outside of the teapot.
Tea stains may build up on your teapot after many used, don't worry about getting it off, collectors are always looking for tea stains as this is one of the characteristics required for a good old and antique teapot.

1. General Brewing Process
(Brewing procedure for Two Servings of Sencha)
a. Place 2 teaspoons of Sencha into the Kyusu(teapot)
b. Pour hot water (200ml/7.04fl oz) into two teacups or water cooler(Yuzamashi, it is better method) to adjust the water temperature. On the first pour, it will be about 80’C(176F) which is the perfect temperature for brewing Sencha.
c. Pour the warm water back into the Kyusu and wait for 1 minute as the Sencha brews.
d. Pour tea from the Kyusu into each tea cup alternately little by little, so that the quantity and taste of the tea is equal in each cup. Please pour all of the tea out from the Kyusu until the last drop, or else the second brewed cups will not taste as well.
• High quality tea leaves may be reused three times. Each infusion will have a unique flavour and aroma. Brew for a slightly shorter time(45-60 seconds) for the second infusion. Use slightly hotter water and a longer brew time for the third and last infusion.


2. Brewing Various Kinds of Japanese Green Teas
The brewing procedure is the same, but the quality of tea, water temperature, brewing time, tec. Vary for each individual type of tea. There is no manual that instructs us on one single perfect way to brew the perfect cup of tea. Although certain types of tea should generally be brewed in certain way, it is most important to tailor to the temperature of the water and waiting time to your own personal taste preference.

A. GYOKURO OR GYOKURO KARIGANE(2CUPS)
Tea leaves: 2 teaspoons
Water temperature: 140-158F(60-70’C)
Amount of water: 200ml(7.04fl oz)
Waiting time: 1.5-2 min
• Gyokuro’s best features are its sweetness and mellow aroma. It is better to brew with low temperature water to enhance the sweetness and avoid any bitter taste.

B. SENCHA OR SENCHA KARIGANE (2CUPS)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 176F (80C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 1min.
• Sencha's best features are its refreshing yet mellow aroma, and balance of sweet and bitter taste. It's better to brew Sencha with 176F (80C) water so that the refreshing aroma and the mildly bitter taste of Catechin and Caffeine are enhanced. If Sencha is brewed for too long, it may become a little too bitter. Brewed with a lower water temperature such as 167F (75C), the flavor will become more mellow and less brisk. Please try the different brewing times and temperatures to find the one you prefer.

C. SENCHA FUKAMUSHI (2CUPS)
Tea leaves: 1 1/2 tablespoons (7 - 8g)
Water temperature: 176F (80C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 40 - 45sec.
* Sencha Fukamushi is brewed much more quickly than standard Sencha. So it is best to brew Fukamushi Sencha for only a short time.

D. GENMAICHA OR GENMAICHA MATCHA-IRI (2CUPS)
Tea leaves: 1 1/2 tablespoons (7-8g)
Water temperature: 176F (80C)
Amount of water: 200ml (7.04fl oz)
Waiting time: 1min.

E. HOUJICHA OR HOUJICHA KARIGANE (2CUPS)
Tea leaves: 3 tablespoons (7-8g)
Water temperature: boiling water
Amount of water: 200ml (7.04fl oz)
Waiting time: 15 - 30sec.
* Houjicha / Houjicha Karigane is only half the weight of Sencha tea leaves; it is 50% lighter. So, please put about two times (2x) the cubical content of tea leaves in the tea pot (Kyusu). To extract the excellent nutty and smooth aroma from Houjicha, please brew the tea leaves in boiling water for a short time.

Using gaiwan makes tea steeping process easier and gives you fun to make green tea. Using Gaiwan need slight know-how not to burn your hand. But you can learn it so quickly after trying 2-3 times.

To try Gaiwan style simple tea ceremony, you will need Gaiwan, tea cup, water cooling pitcher, and loose tea. That's all!
I used my one of favourite Chinese tea - LongJing(Dragon Well) for today's Gaiwan ceremony.

First, warm your tea cups with hot water and discard rinsed water into bamboo tray. And put one teaspoon of Longjine into your cup. I usually recommend 1 teaspoon f
or Gaiwan because of small capacity of Gaiwan. Most of Chinese use more than 1 teaspoon of tea, and they enjoy strong bitter taste. But I love mellow, sweet tea.

Pour hot water into a glass pitcher first to cool down the water temperature. If you use rolling boiling water, it will make your Longjing bitter like medicine. (If you want to wake up, then I guess you can try bitter tea.) Wait for a minute by the time the water reach 80C. Now, you can put the water into Gaiwan.

Close the lid of Gaiwan and set your timer to 1 min. You don't have to steep longer than 1 min for first infusion to get ultimate Longjing flavour. Some people discard the water to rinse tea leaves for first infusion. But I like to drink the first infusion for LongJing tea. First infusion gives you strong nutty fresh aroma.

You need know-how to hold hot Gaiwan cup. Tilt the Gaiwan lid slightly to make the liquid quickly escape Gaiwan. Placing your index finger in the dimple at the top of the lid, hold the lid tightly against the cup. Use ring finger and thumb to hold saucer.


Pour tea water into tea cup. Enjoy!

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